If pizza is one of your favorite indulgences, you’ve got to try our recipe for cauliflower pizza crust – all of the taste with zero guilt. This is also a fabulous meal to serve to your gluten free friends! For more gluten free recipes, check us out here:
I’m Phoebe Lapine, you’re watching Gluten-Free Tasty, and today I’m going to show you how to make a wild mushroom pizza with a cauliflower crust. This is the kicker for this recipe, is that there’s actually no ten different types of gluten-free flour. No flour at all, it’s just cauliflower. Which we’re going to make into these little crumbs and then create a dough out of it. First, just pop in cauliflower florets into a food processor so that I can get them nice and fine. Some people call it cauliflower rice, I call it cauliflower crumbs, whatever you want to call it. All right, so just pulse it until it’s really finely chopped. And depending on the size of your food processor, you may have to do this in two batches. So this might seem like a lot of cauliflower for one small individual pizza crust, but what’s going to happen now is I’m going to pop this plate over the top, stick it in the microwave. And cook it until it’s just lightly streamed and let it cool a little bit. And now I’m just going to put it in two batches into a dish towel. So just bundle it up. You can do this over the sink and wring it out. The more moisture you get out of this, the crispier your crust will be and no one likes a soggy pizza crust, especially not a gluten-free pizza crust. And now we have this cute little golf ball of cauliflower. So the great thing about using a cauliflower versus another vegetable for this is that you can really wring out the moisture and cook it without it going totally soft. So now we’re just going to whip together our crust with the rest of the ingredients. We’ve got some salt and then we’re going to actually put some cheese directly into the crust. A little bit of hard skin mozzarella cheese. And then here I just have some crust red chili flakes and dry thyme and you can use dry oregano really any flavor that you like in your pizza. Now just one egg since I have clean hands I am just going to get them in there to make sure everything is really well distributed. So just bundle it together as best as you can. And you can use your hands or a rolling pin to get it out. You just kind of push it out, like you would a pie crust, to the edges of the pan. Now, I’m just going to put this in the oven at a really high temperature, 450 degrees, until it’s nice and brown and crispy and ready for a topping. Okay, so now we’re going to make the topping for our pizza, which is a really simple sautéed wild mushroom. So I have a bunch of shitakes, portabellos and crimini mushrooms that I’m just going to add to a hot pan with a little bit of olive oil. I grew up loving just plain onion pizza. We’re going to do a little mild shallot. You just toss them around. Perfect. So we’ll just let those cool slightly and now I’ll check on our crust. Perfect. So it got really nice and crispy around the edges and browned on top, which is what you want. Now, we’re just going to cover it with a little bit of tomato sauce. You can use any kind of jarred sauce that you like. But it’s one of those things that’s super easy to make from scratch. So what I do is I just take a can of diced or whole tomatoes, and just whip it with one clove of garlic and some salt. That’s all you really need. Now, we’re going to add a little bit of hard skin mozzarella. If you like buffalo mozzarella, you’re welcome to do that or really any type of cheese you like. And we’re not using very much of it which is what’s going to keep this pizza nice and light and healthy. For our mushrooms, you just want to sprinkle these around evenly. There we are. So that is our assembled pizza and now I’m just going to pop it back in the oven for a little bit, and let it get beautiful and bubbly and melty. Beautiful, love that. So, the nice thing about using parchment paper is that you can just, whoop, pick it up without it breaking. Maybe three, three rows on this guy. Perfect, down the center. Well I’m totally excited to try this because it’s not every day that I get to eat pizza, which is something I like to do. Super healthy, low-carb, gluten free, and delicious. I’m Phoebe Lapine, thanks for watching HealthiNation, and I will see you next time.