Gluten Free Cauliflower Pizza Crust Recipe 465 Food

GLUTEN-FREE CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 350°F and cover a pizza stone or small baking sheet with parchment paper.
• Place riced cauliflower, onion, and garlic in a food processor. Pulse until crumbly, but not paste-like. Pour into a large mixing bowl.
• Add almond meal, eggs, salt, and pepper to cauliflower mixture and stir to combine. Mixture should be sticky, but hold together. If too dry, add water 1 teaspoon at a time. If too wet, add extra almond meal, 1 teaspoon at a time.
• Divide dough into two equal pieces. Place one on prepared baking sheet or pizza stone. Keep the second piece in the mixing bowl and store in the fridge while the first bakes.
• Gently spread pizza dough into a circle using a rubber spatula and your hands. It should be about 1 inch thick.
• Place dough in oven and bake for 15 minutes, or until starting to brown around the edges.
• While crust bakes, prepare toppings of choice.
• Remove crust from oven and top with desired toppings.
• Return to oven, and cook another 10 minutes, or until bottom of crust is brown and toppings are hot.
• Remove from oven and cut into four slices. Repeat with remaining cauliflower crust.

GLUTEN-FREE CAULIFLOWER PIZZA CRUST RECIPE - (4.6/5)

Steps:

• Desired amount of sauce, cheese for topping, and other toppings. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450°F. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dumped cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauliflower snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauliflower snow. Now add your egg and mix away. Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 to 11 minutes, until it starts to turn golden brown. Remove from oven. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza! NOTE: If you are using a larger sized cauliflower, increase the eggs to 1 egg plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. The slices will still be kinda floppy, but they shouldn't be crumbly.

CAULIFLOWER AND TOFU PIZZA CRUST (GLUTEN-FREE, LOW-CARB)

Steps:

• Place a block of tofu in a bowl and top with a heavy weight to drain water as much as possible.
• Place cauliflower florets in a food processor and process until a rice-like texture is achieved.
• Fill a medium pan with an inch of water and bring to a boil. Add the processed cauliflower and cook about 4 - 5 minutes. Drain water and cool.
• Preheat oven to 400ºF degrees.
• Place the cooled cauliflower in a nut milk bag or wrap with cheesecloth and squeeze excess water out as much as possible.
• In a bowl, place drained tofu and use your hands to mash it well.
• Add cauliflower, beaten egg, herb, and salt and mix well.
• Press the dough out onto a baking sheet lined with parchment paper. The thickness of the dough should be around 1/2 inch.
• Bake for about 30 - 40 minutes. The crust should be firm and slightly brown.
• Remove the crust from oven. Top with pizza sauce, toppings and cheese.
• Bake for another 10 - 20 minutes until the cheese is bubbly and slightly browned.
• Infuse love and serve!

OLIVIA NEELY'S GLUTEN-FREE CAULIFLOWER CRUST FOR PIZZA, KIDS STA

Steps:

• Prehear the oven to 400 degrees and line a large baking sheet with parchment paper.
• In a food processor, pulse the cauliflower, mozzarella, egg, garlic powder, oregano, salt and pepper and stir to combine.
• Divide the mixture into 8 equal parts and form each one into a ball.
• Press and flatten the balls into circles or fun shapes, and place them onto the prepared baking sheet.
• Bake the pizza crusts for 15 minutes and them flip them over and continue baking until firm and light golden brown, about 15 minutes. Leave the oven on.
• While the crusts are baking, making the pizza topping:.
• In a large saute pan over moderate heat, cook the ground beef, yellow squash, zucchini, garlic, oregano, salt and pepper, stirring to break up the beef, until the beef is cooked through (about 8 minutes).
• Drain any excess liquid.
• To assemble and bake the pizzas:.
• Spread the tomato sauce on the crusts. Top the pizzas with the beef mixture, ceese and your favorite toppings, as desired. Bake until the cheese is bubbly (about 6 minutes).
• Serve with additional toppings.

LOW CARB/GLUTEN FREE CAULIFLOWER PIZZA

Steps:

• 1. TO RICE THE CAULIFLOWER: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.
• 2. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).
• 3. Place the riced cauliflower into a microwave-safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. After microwaving, squeeze the excess water from the cauliflower. One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately or can be stored in the refrigerator for up to one week.
• 4. TO MAKE THE CRUST: Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
• 5. In a medium bowl, stir together 1 cup cauliflower, egg, and mozzarella.
• 6. Add oregano, crushed garlic, and garlic salt; stir. You can tweak this recipe by adding or subtracting ingredients to more suit your family's tastes.
• 7. Transfer to the cookie sheet, and using your hands, pat out into a 9" round, or whatever shape pan you are using. I use my Pampered Chef rectangular baking stone.
• 8. OPTIONAL: Brush olive oil over top of mixture to help with browning.
• 9. Bake cauliflower crust at 450 degrees for 12-15 minutes, or until golden brown. Over temps vary so please don't forget to check on your crust.
• 10. Remove crust from oven when golden brown.
• 11. Now is the time to add your sauce, toppings, and cheese.
• 12. Place pizza back in oven and broil on high just until cheese is slightly browned and melted.
• 13. ENJOY! :D
• 14. NUTRITION FACTS: Servings Per Recipe: 4-6 Serving Size: 1 serving Amount Per Serving Calories 143.4 Total Fat 10.8 g Saturated Fat 6.4 g Polyunsaturated Fat 0.5 g Monounsaturated Fat 3.2 g Cholesterol 82.8 mg Sodium 200.2 mg Potassium 121.6 mg Total Carbohydrate 2.7 g Dietary Fiber 1.5 g Sugars 0.5 g Protein 9.4 g