So I did it! I made gluten-free pizza crust!!
Was it scary….. yup, definitely was…
Should it have been?? Nope… definitely not.
It was actually one of the easiest things I have ever made. And delicious.
I adapted a recipe that I saw, that was adapted from a Paula Deen recipe – but I truly find it hard to believe that Paula Deen did anything without butter, so I think that may have been a lie.
Cauliflower Crust Pizza
Preheat oven to 425F.
Using a box grater, grate the cauliflower into a large microwave safe bowl. Put in microwave for 7 – 8 minutes (or until cauliflower is soft). Set aside to cool.
In the meantime prepare your baking sheet by spraying it with some non-stick spray and lining it with parchment paper.
When the cauliflower is cool, mix in your eggs, 1 cup shredded cheese, red pepper flakes, salt and pepper. Turn out the cauliflower mixture onto the baking sheet, and flatten evenly into a rectangle (not too thin – approx. 1/2 in thick). Bake for ~ 20 minutes.
While baking, prepare the toppings.
Remove from oven and let cool for approximately 10 minutes before putting the toppings on top. I begin with the tomato sauce and finish with the cheese. Don’t put the basil on until after the second baking.
Put the prepared pizza back in the oven for another 10 – 12 minutes, or just until the cheese is melted and bubbly. Rip the basil over the top and serve.
**I let my pizza’s cool 2 – 5 minutes before cutting into them. It ensures the cheese stays where it’s supposed to be, and the roof of my mouth doesn’t catch on fire – but, hey, your prerogative**
This pizza isn’t like your typical pizza. You actually feel light after eating it.
I think the trick to it though is to really ensure the crust is even when you pat it down. If it is even and thin enough you will actually be able to pick it up and eat it like a pizza. But I’ve never really had an issue with eating pizza with a knife and fork, so it doesn’t really bother me.