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
- Combine all and spread on a jelly roll pan (aka a cookie sheet with a rim on all 4 sides).
- Bake at 400 degrees for 12 minutes.
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
- Apply tomato sauce, then cheese, then garlic, then mushrooms.
- Bake for 12-14 minutes or until cheese has brown just a tiny bit.
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| This is a half batch from my first attempt. |
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| I served my second pizza with roasted yams and rutabagas and a broccoli salad. |
