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I have recently had to go gluten free and mostly grain free. One of the things I have missed is pizza . I was determined to find an alternative, so I turned to cauliflower pizza crust. I have experimented around with a few recipes and after a few tweaks I've found one I really like, and I wanted to share it with you all.
Of course I wouldn't be sharing this recipe if there wasn't a deal to go along with it. You can make your own riced cauliflower using a potato ricer like the one pictured above (Amazon), but I used Kroger brand Riced Cauliflower. It's already to go and really tasty.
It's is super convenient to be able to buy it already done for you and cuts preparation time significantly! Look for it in the freezer section. Be sure to up the $0.50/1 digital offer (that can be used up to 5 times in ONE transaction), and you can score these 12 ounce bags of Kroger riced cauliflower for $1.69 each!
I like my crust a bit more on the browned and crunchy side. All I did was cook it a little longer. Do what you like best.
- 1 - 12 ounce bag Kroger Frozen Riced Cauliflower
- 1/2 cup Shredded Mozzarella Cheese
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 Whole Egg or Egg White
- (if you're egg free, like me) 1 TBS Milled Ground Flax Seed + 3 TBS Hot Tap Water - mix and let sit for 10 minutes before adding to other ingredients.
- Pre-heat oven to 425 degrees
- Line a baking sheet with parchment paper and spray with non-stick spray
- Prepare riced cauliflower according to package directions
- Let the riced cauliflower cool for a few minutes before adding the other ingredients, otherwise the cheese will just melt and cause a goopy mess.
- In a bowl, add shredded cheese, garlic powder, onion powder and egg to riced cauliflower
- Stir until mixed and ingredients start to form a "dough."
- Dump ingredients onto greased parchment paper and use hands to form a pizza circle about 1/4" thick.
- Place pizza crust into pre-heated oven and cook for 15-20 minutes. Edges and top will start to brown.
- Flip the pizza crust and let cook an additional 5 minutes.
- Remove from oven and place desired toppings on top.
- Return to oven and broil until toppings are melted and bubbly.
- 1/2 cup extra virgin olive oil
- 2 Tbsp minced fresh garlic
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp dried parsley
- I didn't use all the sauce on one pizza. I'd say this sauce recipe makes enough for 3-4 pizzas. After spreading the sauce, I topped the pizza with mozzarella cheese, fresh sliced tomatoes and fresh basil leaves. Once out of the oven I lightly sprinkled salt and pepper on top. The pizza was fabulous!