dinner / gluten-free recipes / skinny eats

cauliflower crust pizza

paula deen & gluten free… holy toledo batman, you pair those four words together and only magic can culminate beyond this point.
this recipe originally caught my attention with one sweet sentence, “At less than 300 calories for half the pie, this is a pizza recipe you can enjoy sans guilt.” well then i decided to double the recipe and make two pizzas and eat both pizzas…. in one night. BUT the details are irrelevant, it’s the warm, cheesy goodness that will truly mesmerize your taste buds.

my inspiration:

cauliflower pizza crust

 the recipe was originally posted on ol’ paula’s website, but it was this image, posted by POPSUGAR, that truly introduced me to my new found love for cauliflower crust pizza.

cauliflower pizza crust

my version:
cauliflower pizza recipe
all i did was double the recipe, add more cheese, and nix the expensive fresh basil leaves.

  1. Preheat oven to 425°
  2. Cut the stems and leaves off of the cauliflower and gently rinse.
  3. Cut heads into bite-size pieces.
  4. Put approx. 2 cups of the bite-size pieces into a food processor at a time and pulse until you have a rice-like texture. pour the “rice” into a large, plastic mixing bowl. continue to pulse the pieces in the 2 cup increments, until you have all of your cauliflower heads grated.
  5. Microwave the “rice” for approx. 8 minutes, stopping to stir halfway through.
  6. Remove and let cool.
  7. While this is cooling, lightly beat your two eggs.
  8. Once the cauliflower is cool, mix in the eggs, 1 1/2 cup mozzarella, 1/4 cup parmesan cheese, approx. 1 tbsp. of garlic, salt and pepper.
  9. Once mixed, divide into two equal balls. this is a messy process, as there is probably a good amount of excess liquid… just try your best to let it drain through your hands into the mixing bowl to create a compact ball.
  10. Spray pizza pans with lots of cooking spray (I don’t have a pizza pan so I used 2 regular baking sheets). mush/pat down the balls into the shape of a circle to form the crust of your delicious pizza.
  11. Spray the crust lightly with cooking spray and bake for 10-15 minutes, or until golden.
  12. Top the pizza with the sauce (1 cup per pizza crust). I used a cheap can of Hunt’s Tomato Sauce and then fancied it up by adding some italian seasoning and LOTS of garlic powder. i have also used the four cheese kroger-brand spaghetti sauce, it’s super cheap and scrumptious.
  13. Add the remaining mozzarella, parmesan, grape tomatoes, red pepper flakes, and whatever other delicious-ness you have in your refrigerator. i added spinach, pepperoni, and onions to mine!
  14. Bake in the oven until melted and bubbly, approx 10 minutes later… you have birthed the cheesiest, most delicious, veggie-filled delight.
    the longer you let it cool, the more compact the “crust” will be, and the easier it will be to eat it with your hands. if you’re overzealous and starving like me, you’ll immediately cut it into slices, top it with more parm, and use a fork to catch all the cheesy droppings. if you’re like my boyfriend jeff, you will smother it with ranch, cut it into small pieces and shovel it into your mouth with a spoon. no matter how you choose to enjoy this gluten-free delicacy, it’s sure to be a (semi) healthy hit.
cauliflower pizza

“hello, is it me you’re looking for?”

price: $$$ 10-15 dollars
difficulty: ¤¤¤¤ you feel comfortable with a food processor, mincing your own garlic and creating your own pasta sauces

cheers, hannah


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