We’ve long been pizza fanatics in our family-my husband has some Italian heritage after all! He’s known for his thin crust delicacies cooked on a hot steel in our oven, a classic Neapolitan-style. Well, we are embarking on a new path as a family with our daughter being diagnosed with celiac disease and now having to avoid gluten, which is found in wheat, barley and rye, and of course usually in pizza. We have discovered that gluten-free crusts vary dramatically in their taste and texture and we’ve finally found a winner by using cauliflower alongside gluten-free flour. The cauliflower gives a light, fluffy, white crust that most whole grain or gluten free flours cannot. Not to mention, it slips in an extra serving or two of veggies and most people would never even guess the base ingredient once it’s covered in sauce and cheese!
1 head cauliflower, stem removed
½ cup gluten-free, whole grain, nut or bean flour
¼ tsp salt
¼ tsp pepper
1 cup parmesan cheese, divided in halves
1 cup mozzarella cheese, divided in halves
Sauce of choice (e.g. tomato, pesto, olive oil)
Toppings of choice (e.g. mushrooms, tomatoes, peppers, artichoke hearts, olives)
Preheat oven to 425F and line a baking sheet with parchment paper.
Tear cauliflower into florets then process in a food processor into a rice-like consistency. Steam cauliflower for 10 minutes in a basket steamer lined with 3 layers of cheesecloth. Allow to cool then gather cheesecloth tightly around cauliflower and squeeze out as much liquid as you can. Place in a mixing bowl with flour, eggs, salt, pepper and ½ cup each of parmesan and mozzarella cheeses. Combine well.
Spread cauliflower mixture in the centre of pan and spread with a rubber spatula into a large circle or rectangle to a thickness of ~1/2 inch. Bake for 20-25 minutes until set and golden. Remove from oven and place sauce, toppings of choice and remaining cheeses. Return to oven and bake for ~10 minutes until cheese is bubbly. Allow to cool for 5 minutes prior to slicing and serving for best results.
By Nicole Fetterly, RD MSc