My Favorite Weird Gluten Free Pizza Crust

The hardest thing for me about being gluten free is Pizza!!

I LOVE pizza…don’t want it often but when I do, I want a GOOD pizza…not a cheap delivery or a frozen one.

The crust needs to have a certain texture when I bite into it…just the right amount of cheese and lots of veggies and spice!

AND a MUST HAVE for anyone from the west coast is FRESH Tomatoes and they must be thin sliced, not cut in little chunks and scattered over the top.

THIN SLICED…do you hear me?  I will pay ANYTHING if you will just put the thin slices of fresh tomato on top AFTER you bake it…not before…Sorry…just a little rant left over from our days in the south.  This seems to be a West Coast thing.

Some OK Gluten Free Pizza Crust Options

I’ve made AIM’s gluten free pizza crust, and it’s quite good…definitely good ingredients. I always add 2 Tablespoons of ground golden flax seed to any gluten free baked good to give it more texture and balance the starch.

There is also a premade crust that is pretty good by Rustic Old World Pizza Crust…if you are in a pinch.  I’ve seen them at most grocery stores in the health food section.

A Super Weird Pizza Crust

A few months ago my friend, Christine Wowkowsky, (https://www.facebook.com/MyCompleteNutritionist)  Christine is a certified nutritionist and chef from Las Vegas posted a Cauliflower Pizza Crust recipe.

Hmmm…I’ve had cauliflower “mashed potatoes” but this was a new twist.  So I bought a head and gave it a try….Love, Love, Love on so many levels.

1.  Good Texture.  While it doesn’t have the texture of a wheat based pizza crust, it also does not have a starchy texture like the typical gluten free crusts made with gluten free flours.

2.  It tastes great the next day.

3.  You can make two “8 to 10 inch” crusts and freeze one for later…this is super important to me.  I love double-duty foods.

4.  It satisfies my “Pizza Itch” like no other gluten free pizza has.

So here it is…thanks Christine!

Remember…top with THIN sliced fresh tomatoes or thin sliced fresh pineapple and ENJOY!!

Put the cauliflower in your food processor and pulse about 5 times or until it is very fine chopped.  Then add all the ingredients and pulse until blended.

That’s It!  Easy!

Spread it out on a pan…I was out of parchment paper so I just greased this pan with real organic unsalted butter.

Bake the crust alone first.

Add your favorite toppings and put under the broiler to melt the cheese on top.  Doesn’t it look yummy?photo-11-772x1030

My Favorite Weird Gluten Free Pizza Crust

A fabulous, non-starchy gluten free pizza crust by Christine Wowkowsky.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 1 servings

Ingredients

  • 1 medium head of cauliflower shredded fine
  • 1 cup organic mozzarella cheese
  • 1 free range organic egg
  • 2 Tablespoons ground organic golden flax seed
  • 1 teaspoon garlic powder
  • 1 teaspoon organic Italian Blend Seasoning double or triple if you like strong flavors
  • Parchment Paper
  • 1-2 teaspoons Grape seed oil

Instructions

  • First, wash your cauliflower, take off the green leaves and cut into chunks big enough to go through your food processor.
  • Pulse your food processor about 5 times or until the cauliflower is super finely chopped. Pulse it so it doesn't liquify.
  • Add the other ingredients and pulse to combine...less than 5 times.
  • Put a piece of parchment paper on a pan or pizza brick. Put half the mixture in the center of the pan and press down and out into a circle about 8-10 inches thick. You know, make it look like a pizza crust.
  • Drizzle oil on top and spread over top of pizza crust.
  • Bake CRUST ONLY for 15 minutes until golden brown.
  • Remove from oven.
  • Add sauce (lightly) and toppings...I like snipped baby spinach, thin sliced onions, peppers and of course...tomatoes! Sometimes we will sprinkle with cooked grass fed hamburger, nitrate and nitrite free pepperoni and a chicken italian sausage...just depends on the mood.
  • BROIL for 2-3 minutes until cheese is melted and it looks "right".
  • Allow to cool slightly before cutting and serving...This is important or it will fall apart. The cooler it is the better it will hold together...which is why it is so great the second day out of the fridge.

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