all vegetable pizza, cauliflower, cauliflower pizza crust, gluten-free pizza, pizza, wheat-free pizza
I made this pizza for the first time a few weeks ago and it was so delicious that I had to make it again the following weekend! If you are gluten-free or wheat-free this pizza is perfect for you. For the rest of us, this is another delicious variation of an old favorite. The nice thing about this pizza recipe is that you don’t feel all full and doughy after eating it. You actually feel ‘light’. This recipe comes from William Davis’s Wheat Belly book.
1 head cauliflower, cut into 1-to-2 inch pieces
About 3/4 cup of olive oil
2 large eggs
3 cups mozzarella cheese, shredded
Your choice of meat toppings: sausage, pepperoni, ground beef, turkey or pork
12 ounces pizza sauce or 2 cans to tomato paste
Your choice of vegetable toppings: peppers, sun-dried tomatoes, chopped onions, garlic, fresh spinach, mushrooms, olives, etc.
Fresh or dried basil
Fresh or dried oregano
1/4 cup Parmesan cheese, grated
Preheat the oven to 350*F. Lightly coat a pizza pan or large rimmed baking sheet with 1 tablespoon of olive oil. (I use parchment paper here.)
In a large pot of boiling water or in a vegetable steamer, cook the cauliflower until soft, about 20 minutes. Drain and transfer to a large bowl. Mash until the cauliflower is the consistency of mashed potatoes. Add 1/4 cup of the oil, the eggs and 1 cup of the mozzarella cheese. Mix well.
Pour the cauliflower mixture into the pizza pan and press the “dough” into a flat, pizza-like shape no more than 1/2 inch thick (I made mine thinner, about 1/4 inch thick.) Bake for 20 minutes.
If using ground meat, cook in a skillet until browned and cooked through.
Remove the pizza “crust” from the oven and spread it with pizza sauce or tomato paste, the remaining 2 cups of mozzarella cheese, vegetable and meat toppings, basil, oregano and pepper. Drizzle with the remaining 1/2 cup olive oil (I used less, about 1/4 cup) and sprinkle with the Parmesan cheese. Bake until the mozza melts, about 10- 15 minutes.
Cut the pizza into wedges and use a spatula to transfer to plates. Enjoy!
Note: the “dough” will look like real pizza dough but will be too soft to handle with your hands. You will have to use a knife and fork to eat it and you’ll have to be careful when transferring pieces to plates.
Davis, W. (2011) Wheat Belly: Lose the Wheat, Lose the Weight and Find your Path back to Health. New York, NY: Rodale.