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Gluten-Free Pizza with Cauliflower Crust https://www.metro.ca/userfiles/image/recipes/pizza-croute-chou-fleur-sans-gluten-11919.jpg PT30M PT25M PT55M
In addition to being gluten-free, this pizza crust is the perfect way to enjoy more veggies. Simply top with your favourite ingredients for a tasty dish on pizza night!Preheat the oven to 425 °F with the rack in the lower position and line a baking sheet with parchment paper.Place the cauliflower in a food processor and pulse until you get a texture that is similar to rice.Transfer the cauliflower to a bowl and microwave for 5 minutes. Let cool for 15 minutes.Place the cooled cauliflower rice in a clean cloth or cotton cheesecloth and strain to remove as much water as possible. This is a crucial step because the less water, the better the results.Place the dried cauliflower in a bowl.Add the remaining ingredients and mix with your hands until you get a ball of dough. Add a bit of flour if the dough is too soft.Spread the dough on the baking sheet and press down with your hands until you get a disc that is about ¼ inch thick.Bake in the oven for about 15 minutes or until the crust turns golden brown. For optimal results, gently flip over the curst onto another parchment paper. Place back on the baking sheet and bake for a few more minutes.Remove from the oven and increase the temperature to 450 °F. Top with tomato sauce and cheese (and any other toppings you like).Bake for another 5 minutes or until the cheese has melted. Remove from the oven and let cool for a few minutes. Slice and serve hot with a few basil leaves or arugula on top.You can keep any leftover pizza in an airtight container in the fridge for 2 to 3 days.NOTE : You can also use frozen cauliflower rice (680 g). Simply thaw it and continue with microwave cooking.Cauliflower is part of the Cruciferae family which include vegetables that are renowned for their anti-cancer properties. ½ cup (125 mL) of raw cauliflower = 1 serving of vegetables = 1 gram of fibre. A serving this size also contains about 30% of your daily needs in vitamin C, a powerful antioxidant.Source : Cœliaque Québec
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Ingredients for the crust: 1 medium-sized cauliflower, rinsed and cut into small florets (see note) 3/4 cup (180 mL) shredded mozzarella cheese 2 tablespoons (30 mL) shredded parmesan 2 tablespoons (30 mL) gluten-free all-purpose flour (or more if needed) 2 tablespoons (30 mL) gluten-free ground flaxseed 1/2 teaspoon (2.5 mL) dried oregano 1/2 teaspoon (2.5 mL) garlic powder 1 egg Topping 1/4 cup (60 mL) homemade or store-bought tomato sauce 1 cup (250 mL) shredded mozzarella cheese Fresh basil, cherry tomatoes, to taste
Gluten-Free Pizza with Cauliflower Crust

Gluten-Free Pizza with Cauliflower Crust

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2
Main course
0:30
Preparation
0:25
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Ingredients for the crust:
  • 1
    medium-sized cauliflower, rinsed and cut into small florets (see note)
  • 3/4 cup
    (180 mL)
    shredded mozzarella cheese
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  • 2 tablespoons
    (30 mL)
    shredded parmesan
  • 2 tablespoons
    (30 mL)
    gluten-free all-purpose flour (or more if needed)
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  • 2 tablespoons
    (30 mL)
    gluten-free ground flaxseed
  • 1/2 teaspoon
    (2.5 mL) dried oregano
  • 1/2 teaspoon
    (2.5 mL) garlic powder
  • 1
    egg

  • Topping
  • 1/4 cup
    (60 mL)
    homemade or store-bought tomato sauce
  • 1 cup
    (250 mL)
    shredded mozzarella cheese
    You might like:

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    100 - 175 g SELECTED VARIETIES


    MASTRO OR SAN DANIELE SLICED DELI MEAT OR ARLA CASTELLO SLICED CHEESE

    MASTRO OR SAN DANIELE SLICED DELI MEAT OR ARLA CASTELLO SLICED CHEESE

    $6.99 ea.

    100 - 175 g SELECTED VARIETIES


    MASTRO OR SAN DANIELE SLICED DELI MEAT OR ARLA CASTELLO SLICED CHEESE

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  • Fresh basil, cherry tomatoes, to taste
Imprimer ma sélection

Preparation

In addition to being gluten-free, this pizza crust is the perfect way to enjoy more veggies. Simply top with your favourite ingredients for a tasty dish on pizza night!

Preheat the oven to 425 °F with the rack in the lower position and line a baking sheet with parchment paper.

Place the cauliflower in a food processor and pulse until you get a texture that is similar to rice.

Transfer the cauliflower to a bowl and microwave for 5 minutes. Let cool for 15 minutes.

Place the cooled cauliflower rice in a clean cloth or cotton cheesecloth and strain to remove as much water as possible. This is a crucial step because the less water, the better the results.

Place the dried cauliflower in a bowl.

Add the remaining ingredients and mix with your hands until you get a ball of dough. Add a bit of flour if the dough is too soft.

Spread the dough on the baking sheet and press down with your hands until you get a disc that is about ¼ inch thick.

Bake in the oven for about 15 minutes or until the crust turns golden brown. For optimal results, gently flip over the curst onto another parchment paper. Place back on the baking sheet and bake for a few more minutes.

Remove from the oven and increase the temperature to 450 °F. Top with tomato sauce and cheese (and any other toppings you like).

Bake for another 5 minutes or until the cheese has melted. Remove from the oven and let cool for a few minutes. Slice and serve hot with a few basil leaves or arugula on top.

You can keep any leftover pizza in an airtight container in the fridge for 2 to 3 days.

NOTE : You can also use frozen cauliflower rice (680 g). Simply thaw it and continue with microwave cooking.

Cauliflower is part of the Cruciferae family which include vegetables that are renowned for their anti-cancer properties. ½ cup (125 mL) of raw cauliflower = 1 serving of vegetables = 1 gram of fibre. A serving this size also contains about 30% of your daily needs in vitamin C, a powerful antioxidant.

Source : Cœliaque Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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