We’re still mostly avoiding grains for gut and allergy issues. Yet we’re still eating pizza — thanks to this awesome cauliflower-based pizza crust.
The first time I made it, my family asked (as always) what was for dinner.
I answered, “Pizza.”
They said, “What? We thought we couldn’t have pizza?”
I said, “I’m trying something new.”
They were like, “Uh…. something new? (pause for some serious thinking and then…) What’s in the crust, Mom?”
I hemmed and hawed a little bit, but was finally honest. “Cauliflower.”
I know they were thinking it was not going to be very good. I mean how could it be? Doesn’t that just sound weird?
Turns out that mild-flavored cauliflower dresses and flavors up very well into a pizza crust. Quite surprisingly, if I do say so myself. (I didn’t have high hopes, either, the first time.) The flavor is actually awesome, and if you make the crusts ahead of time and let them firm up, you get a really good texture.
Now it’s one of our favorite pizza crusts! And so let me share these mini grain-free cheese pizzas with you.
Grain-Free Mini Cheese Pizzas
- 1 small to medium head cauliflower
- 2 cups mozzarella or cheddar cheese, shredded
- 1 egg, beaten
- 1 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sea salt
- extra virgin olive oil
- 2 cups shredded cheese (any kind you like)
Yields 10 mini pizzas.
Several hours before you need them, make the mini-pizza crusts as follows:
Cut florets off cauliflower heads. In food processor, whizz* the florets (as many as you can at a time) until the consistency of rice. Put cauliflower in stainless steel pot without anything else (no water even). Over medium heat, cook until steamed but not mushy. Remove from heat and let cool, about a half-hour. Preheat oven to 450 degrees Fahrenheit. Combine ?2 cups steamed cauliflower with 2 cups shredded cheese, eggs, oregano, garlic powder, onion powder and sea salt. Cover two baking sheets with parchment paper. For the dough, shape into about (10) 4- to 5-inch across, 1/4-inch-thick mini pizzas on the lined baking trays. Brush with olive oil. Bake for about 20 minutes or until the crusts are browned. Remove from oven and let cool to room temperature before proceeding.
*Once I forgot to whizz the cauliflower before cooking it. Instead, I steamed the florets whole and then realized my mistake. Then I thought I could make it work anyway — I let them cool, and then processed them into a rice consistency. It worked fine. This means you can actually use leftover cauliflower to make a quick crust for a quiche, casserole, or pizza.
Assemble and bake the pizzas:
Turn on the oven broiler and move a rack to near the top. Remove parchment paper from the baking trays (it is a fire hazard at this point) so the mini-crusts are directly on the baking trays. Brush each with olive oil. Sprinkle with shredded cheese. Broil in oven until cheese is bubbling and browned. Serve.
These are delicious alongside grilled chicken or hamburgers. If you want to make full-size pizzas, double the crust ingredients and shape into 2 to 3 pizza crusts, bake the same way, and top as you desire.
What’s your favorite grain-free pizza recipe?