Cauliflower Pizza

Raise your hand if you thought I was going to recount a recipe where you just put cauliflower on it. Ok, put them down. Now raise your hand if you believe I can make a pizza crust without any flour products that stays together. I'm guessing there were a lot for the first one and none for the second. Well, prepare to be blown away by the most delicious home made, from-scratch pizza you'll ever make.

My boss (who was actually trained as a chef and worked in the catering business for many years) has Celiac's Disease which means she can't digest wheat. Thus, she always has interesting gluten-free recipes to try and share. The one below she found on Pinterest as a great alternative for those trying to avoid conventional carbs. I got the cauliflower from Houston Farms, eggs from Windy Hill and cheddar from Simply Local. I haven't found a local mozzarella but you could easily find the rest (tomato sauce, mushrooms and garlic) from around Charlotte and throughout North Carolina.

A side note: Since the oven already has to get to 400 degrees, I roasted the cauliflower and garlic slices for 5-10 minutes while I was preparing the rest of the ingredients. This gave them a bit of a smoky flavor which was really nice.

Cauliflower Pizza (v)

Crust:

1 head of cauliflower, roasted, chopped very fine or minced in the food processor

2 eggs

1 1/2 cups cheddar cheese

1. Combine all and spread on a jelly roll pan (aka a cookie sheet with a rim on all 4 sides).
2. Bake at 400 degrees for 12 minutes.

Toppings:

1/2-3/4 cup tomato sauce of choice

1 cup mozzarella

1/2 cup mushrooms, sliced very thin

2-3 cloves garlic, sliced very thin

1. Apply tomato sauce, then cheese, then garlic, then mushrooms.
2. Bake for 12-14 minutes or until cheese has brown just a tiny bit.

This is a half batch from my first attempt.

I served my second pizza with roasted yams and rutabagas and a broccoli salad.