Recently, I had some private clients request options for low carb, gluten free alternatives to some of our common starchy sides like mashed potatoes, bread, muffins and pizza. This had me thinking of foods that can fulfill these requirements.
As a working mom, I still strive to eat well. I don’t mind taking time to cook but I certainly don’t have time for unnecessary steps. My goal is always to find the most efficient way to get the best results and best flavor. With all that in mind, I present to you my cauliflower crust.
No fuss, no pre-cooking, no squeezing extra liquid out nonsense. Just simple, delicious, gluten free, low carb cauliflower crust without the time intensive hassle. I have tested several recipes and methods and this is the winner. Try it out – let me know what you think and if you love it too.
The best part is that it can go far beyond just pizza. You can top this versatile crust with a variety of toppings or cut it into squares to use as bread for sandwiches like grilled cheese. Cut up smaller pieces to use like flat bread or crackers for dips and spreads. I can’t wait to hear what your favorite uses are. I truly hope you love this recipe as much as I do. Enjoy!
Gluten Free Cauliflower Crust
Cauliflower Crust
1 small head cauliflower, half of a large head (3 cups cauliflower rice)
2 eggs
½ cup cheese (Parmesan, mozzarella, Romano, or Italian blend)
1/2 teaspoon salt
¼-1/2 teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried Italian herbs optional
Preheat an oven to 450 degrees F. Line a baking sheet with parchment paper. Wash and remove the core from the cauliflower. Cut cauliflower into roughly 1-inch pieces. Place pieces in a food processor and pulse or blend on low until cauliflower is resembles small pebbles or rice granules. It should not be pulverized or have large chunks in it.
In a mixing bowl, combine egg, cheese, salt, pepper, garlic powder, onion powder and any additional seasonings if using. Add 3 cups of cauliflower rice mix well until evenly incorporated. Dump mixture onto the prepared baking sheet; press with your hand and shape into a pizza crust 1/8 inch thick to create a 14 in circle or square. The mixture will be slightly wet so don’t worry it will stick together. Get the crust as close to 1/8 in thick as possible too thick and it will be spongy, to thin and it will crack easy. Bake in the preheated oven until lightly browned, about 18-20 minutes. Remove pan from oven and let cool 10 minuets before peeling of parchment.
Top with your favorite pizza topping and bake for an additional 12-18 minutes. Be careful not to over top the pizza as the crust will hold together but it is still delicate. Or you can slice the crust into “bread pieces” and fill with cheese and toast in a pan for a delicious gluten free grilled cheese.
*Note: be sure to use parchment and do not allow any part of the cauliflower to touch the non lined pan or it will stick. There is also the option of toasting the other side of the crust after it is baked. Remove crust from oven, place another piece of parchment paper of top of the baked crust and carefully flip the crust over, removing the under parchment paper that was already baked on. Bake the crust for an additional 10 minutes for a slightly crispier crust.
