Sunday, January 27, 2013

cauliflower crust pizza dough (gluten free)

I have a confession to make. 
Remember that pizza I posted last week? Well, that's not real pizza dough in the photo. In fact, it's cauliflower. For realz. 

After reading the book, Wheat Belly, over the break, my husband and I decided to try eliminating wheat from our diet. In 2 weeks, he had lost 16 pounds. I'm hovering around 6, but I'll take what I can get. In any case, it led us to revise the way we prepare food. We do a lot of cooking around here, so eliminating wheat isn't too daunting. And the book offered up a cauliflower crust recipe that inspired my own interpretation here. The basic idea is that instead of a traditional wheat crust, you use baked, mashed cauliflower. No, it doesn't taste at all like pizza dough, but it gets the job done and you feel good about eating an entire pizza!

Cauliflower Crust Pizza

1 head of cauliflower
2 eggs
regular pizza toppings of your choice (tomato paste, cheese, vegetables, etc.)

1. Preheat oven to 350.
2. Steam a head of cauliflower. 
3. Place cauliflower in blender and blend with egg, until it has the consistency of mashed potatoes. 
4.  Spread cauliflower mix on a pizza pan (I like to line mine with foil for easy clean up) Bake for 20 minutes. 
5. Remove from oven and add your tomato sauce and regular pizza toppings of your choice. 
6. Place in oven again, this time for 15 minutes or until the cauliflower crust turns golden brown. 

Slice and enjoy!


  1. Wow, never heard of this! Don't think I'll try it but it's still interesting! :) Danica

  2. oh wow, awesome. NEver heard of brussel sprout, bacon and lemon pizza- always like to try new recipes w/brussel sprouts!


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