Wednesday, July 18, 2012

No Flour... Just Cauliflower! Gluten-Free Pizza Crust Recipe

I was intrigued by a Gluten-Free Cauliflower Pizza Crust recipe I saw on the Keeley McGuire Blog and made a mental note to try it the next time I had some cauliflower. So when I bought some at the CSA farm to use in my Veggie-Ham Bake, I saved enough to try this out. But as per usual, I had to fake it, since I was lacking some of the ingredients.

Cauliflower-crust olive pizza, dried soy beans,
raspberries and blackberries, Kale Chips
Gluten-Free Cauliflower Mini Pizzas
1 cup diced cauliflower florets (no stems or leaves)
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp Italian Seasoning
1/2 cup finely shredded mozzarella cheese
1/2 of a beaten egg (or just the egg whites, if you prefer) [I used a whole one, since I was feeling lazy]
Cooking Spray

1-3 Tbsp Pizza or spaghetti sauce, depending how much sauce you like on your pizza.
1/4-1/2 cup grated cheese (mozzarella or mozz-cheddar blend)
Desired toppings

Preheat oven to 400 F. Line a baking sheet with parchment paper or a Silpat.
Step 1: In a blender or food processor, process cauliflower florets as small as they'll go. Keeley said a flour-like texture, but mine were much larger granules. Roughly the size of those mini fish eggs on sushi.
In a microwave safe bowl, microwave cauliflower "flour" on High for 5 minutes.

Step 2: Add the salt, garlic powder, seasoning, and grated cheese to the cauliflower and mix well. Then add the 1/2 egg and mix some more.
You can mix by hand, but a fork worked great for me. I hate touching food.

Step 3: Using your hands (or your mixing fork,) form cauliflower batter into two small pizza crusts on the paper-lined baking tray. (Keep them a few inches apart so they don't bake together, and to give yourself room to mold the edges.)
I scooped out some batter and kept adding it to one pile or the other until they looked even, and tamped them down to spread them out as I went. Then I used my fork to flatten both crusts and once I had them roughly as big as I wanted (around 4-5" in diameter,) I again used my fork, curve-side-in to gently smooth and mold the edges to be more uniform.

Step 4: Lightly spritz tops with a cooking spray and bake at 400 F for 15-20 minutes.
(I totally forgot to spray mine, which was probably for the best, since my crusts were already super moist from the extra egg.)

Step 5: Once crusts are removed from oven, turn it up to Broil. Top crusts with desired sauce, cheese, and toppings. Broil for approximately 5 minutes, until cheese melts. 

My crusts held up fine, but were extremely moist, which was offputting to my target audience (Z,) so next time I'll try just the half-egg, and maybe also flipping the crusts after 10-15 minutes, or before adding the toppings. I took them out after 15 minutes, so an extra 5 might have been beneficial, but they looked so golden brown and perfect. 
I was extremely sparing with the sauce, since I prefer my sauce baked-in, rather than oozing off, but I may have overdone the cheese a bit in an attempt to entice her to try it. I liked the taste, but wasn't a fan of the super-moist texture. Will try again.

We had a jam-packed day of activities, and then were headed off to my sister's for a few days, so I ended up packing her two EasyLunchboxes. This was one of them. The cow container was in a set of farm animal Easter eggs I got at Target on after-Easter clearance.
Out of this box, she ate the soy beans and Kale Chips, the olives off the pizza, plus a few berries.

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