Skip to main content

Gluten free cauliflower crust pizza


This was love at first sight- the moment I laid eyes on this recipe I knew I had to make it. I said to myself " oh you big white cauliflower in the fridge- here I come".


2 small pizzas
Cauliflower crust (originally from detoxinista)
1 medium sized cauliflower (approximately 4 cups grated)
1 egg
3,5 oz soft cream goats cheese (100 g) (I used goat cheese- probably different from goat cream cheese)
Salt & pepper

Directions:
1. Grate the cauliflower in a food processor.
2. Microwave it will a bit of water for about 5minutes (it cgot cooked
3. Drain the cauliflower by wrapping it up in a dishtowel and squeezing all the water out. In a bowl mix cauliflower rice with cream cheese, egg and salt and pepper.
4. Heat oven to 400 °F/200 °C. Line a baking sheet and place 4 portions of cauliflower mix. Use your hands to form the crusts on the sheet, they should be about 1-1,5 cm (1/3 – 1/2 inch) thick. Bake the crusts for approximately 30-35 min, or until firm and golden.

Tomato sauce
1 can of organic, chopped tomatoes
A handful of fresh basil (from the garden of course)
1 yellow onion, chopped
3 cloves of garlic, minced
A pinch of dried chili flakes
Salt & pepper
Oil

Directions:
1. In a skillet heat oil and add onion, sauté for a few minutes. Add garlic and saute a few seconds and then add the rest of the ingredients. Let it simmer for about 20 minutes, while stirring every few minutes.
It should be a bit saucy.

For toppings, I went with thinly sliced yellow squash and a bit of grated sharp cheddar

To finish the pizzas:
1. Add  tomato sauce on each crust (1-2 tbsp), spread it evenly.
2. Add your toppings
3. Bake the pizzas for approximately 10 min at 450 °F /225 °C until the cheese is golden.

Voilà, you have a gorgeous gluten-free pizza- let your imagination run wild.

 I am submitting this to the monthly Bookmarked Recipe event hosted by Jacqueline at Tinned Tomatoes.
Labels:

Comments

  1. Jacqueline MeldrumAugust 2, 2013 at 6:05 AM

    What a great idea. I have heard of these cauliflower pizzas. but haven't tried one yet.

    Thanks for entering it into Bookmarked Recipes. The roundup is now live.

    ReplyDelete
  2. Rachel CotterillAugust 3, 2013 at 5:08 AM

    I've seen several recipes for cauliflower crusts, on various blogs, and I keep meaning to try one. This looks yummy :)

    ReplyDelete

Post a Comment

Popular posts from this blog

From "The Baker's Daughter"

I love to read books and I love to cook- so "Cook the Books" event called out to me, what more can I say? When I didn't want to just sit around and catch up Breaking Bad episodes leading up to the finale yesterday, I threw these buns and some great vegan-gluten free strawberry cupcakes in the mix.  The book chosen for the bi-monthly event Cook the Books is Sarah McCoy's "The Baker's Daughter "- a story about that intertwines food, history and a great narrative (toggles between WWII times in Germany and the present). I am just about a third done and so far like what I have read. I will post the review once I am done reading but in the meantime I leave you with these gorgeous buns that are traditionally made on St. Thomas Day that falls on Dec 21st (which also happens to be the shortest day).   Thomasplitzchen Buns 1 cups all-purpose flour 1/4 tsp salt 1/4 cup butter 1/4 cup raw sugar 1 tsp baking powder 1/4 cup almond milk Filli...
7 comments
Read more

Paruppu thuvaiyal- MLLA 35 entry

My mom is visiting and one of the things I ask her to make every time she visits is some form of paruppu thuvaiyal (a kind of pesto that you eat with rice, similar to chutney except a lot more thicker) This recipe uses yellow moong dal- skinned and split mung beans that are easy to digest. Ingredients 1 cup yellow moong dal 1 clove garlic 2 dried red chillies * a pinch of asaefotida (hing) 2 tbsp oil salt to taste water, minimal quantity for grinding Method Heat oil in a pan. Add the garlic, red chillies, asaefoetida- saute for about 30 seconds. Then add the yellow moong dal and roast till the dal is golden brown. Cool it down and grind with minimal amount of water. Serve with hot rice, ghee (clarified butter) and some fried papad! Judgement With the garlic and the heat from red chillies, it sort of warmed me up- exactly what I needed after kind of weather we have been put through here in the area. (I guess I cannot complain about it being cold when people dow...
4 comments
Read more

Cookies galore for friends- Lime Meltaways

All human actions have one or more of these seven causes: chance, nature, compulsions, habit, reason, passion and desire- Aristotle You do understand that I had to do this, don't you? The 7 day-7 recipe marathon that a lot of us have signed up for, check Nupur's blog to check about rest of the players. This year, just like the last, I am making a bunch of cookies for friends. Lime meltaways as Martha Stewart calls them are the first of the lot. They have the very refreshing, very familiar citrus flavor and they were so delicate that I decided not to ship them. Ingredients 12 tbsp (1 1/2 sticks) unsalted butter, room temperature (I did half butter and half crisco vegetable shortening) 1 cup confectioners' sugar Grated zest of 2 limes 2 tbsp freshly squeezed lime juice 1 tbsp pure vanilla extract 1 3/4 cups plus 2 tbsp all-purpose flour 2 tbsp cornstarch 1 tsp freshly grated nutmeg 1 tsp ginger powder 1/4 teaspoon salt Method Cream butter and 1/3 c...
5 comments
Read more