I’ve made different kinds of gluten-free pizza crusts over the past two years and this is by far the best vegetable pizza base I’ve created. Even my friend and fellow blogger Nikki loved it and she can eat gluten (and has great judgment) so that says a lot! The texture turned out great and the flavor combinations were incredibly tasty. With a cauliflower crust, I make my tomato sauce strong and flavorful so it balances out the flavor of the cauliflower. See my notes below on how I make my tomato sauce for this recipe. Now I have to say that making this recipe can be time consuming when you’re doing it for the first time but as you gain some practice it gets easier and faster the more times you make it as with any recipe but especially this one! There’s nothing like pizza and good company!
I don’t know what I did before I had a food processor, well yes I do, I did everything by hand and it took a lot longer to make everything that is for sure!
This is the cauliflower mixture above after I have added the eggs and spices. It should be wet in consistency and it should stick together and not be dry.
The picture above is the pizza crust after baking for about 17 minutes! Looks delish and it is!
Gluten-free Cauliflower Pizza Crust
1 medium head + 1 small head of cauliflower, riced and cooked*
1/2 tsp. basil
1/2 tsp. oregano
1/4 tsp. garlic salt
fresh mozzarella cheese, 125 grams cut into small pieces
For the pizza:
your own pizza sauce-just the way you like it! #
fresh mozzarella cheese (125 grams/4.5 ounces)
roasted red peppers (or any toppings of your choice)
crushed chili flakes for a little kick!
*rice cauliflower means to either grate it by hand or in a food processor into small pieces. After the cauliflower is riced, place in microwave and cook for 8 minutes, stir often and let cool. Using your hands or a fine sieve strainer, press the water out of the cauliflower. If you skip this step, your crust will be mushy and not have the right consistency. Then you add the eggs, cheese and spices, press onto a cookie sheet lined with baking paper and bake for 15-20 minutes at 175 degrees Celsius or 350 degrees Fahrenheit or until light brown. Take it out and spread on your homemade tomato sauce and toppings of your choice, sprinkle parmesan cheese and mozzarella cheese over the toppings and bake for 7-12 minutes or until the edges are golden brown and the cheese is melted.
# In my tomato sauce I combine two cans of tomato paste (for those in Prague I purchase the Albert brand tomato paste as it states right on the can “does not contain gluten”, garlic cloves, onion, garlic salt, salt, oregano, basil, parsley, olive oil and chili flakes. I cook the garlic and onions in olive oil first and add the other items to the pan and let it simmer.
Slice and enjoy!