Let’s switch it up today and take a break from all the holiday baking for an easy, gluten-free pizza. By that I mean an easy cauliflower crust recipe that takes 20 minutes to throw together and bake. See I’m all about easy lately, especially when the easy things in life aren’t so easy.
Take for example how hard can it be to find a name for a boy. Oh, yes, if you follow me on Instagram, then you’ll know I announced the sex on there. We opted to do the genetic test, chorionic villus sampling, due to some family history and because I wanted to be prepared for anything that came our way—being 38-years-old and having a baby is not like having one at 31. With the testing came a definitive sex reveal.
Of course we are ecstatic to know we are having a healthy boy. The only let down was we had the perfect name for our baby girl. And wouldn’t that be the case—girl name picked out and we are blessed with a boy.
The upside – we are already discussing having another little one. See what I mean about keeping things easy—our perfect baby girl name Emma Grace will happen somehow.
Now back to the food: I first saw a cauliflower crust pizza over on Closet Cooking (a top five fave blog of mine-always top notch recipes!) Since then I’ve made it several times and my family loves it each time. It’s so much easier than a traditional pizza crust and it happens to also be healthier—win win!
Here are few notes to get you started—because really you must try this:
- There are recipes all over the internet for making a cauliflower pizza crust and many instruct you to cook the cauliflower in the microwave prior to baking—good news, you can skip this and squeezing all the moisture out of the cauliflower. Yes, it works just fine to bypass all this without any worries of a soggy crust.
- I used a pizza stone and lightly covered it in non-stick spray and ran into no problems with sticking.
- Once you have the crust down, top your pizza as you like. I would recommend making the crust a little thicker if you plan on using pesto like I did since it contains enough oil to make a thin crust soggy. For this recipe I kept it simple with the topping since squash is a veggie I can always get Matt to eat. But get creative and go crazy with the toppings and add-ins for the crust.
- 2 1/2 cups cauliflower, shredded (about on large head - 9.5 oz. )
- 1/2 cup finely grated parmesan
- 1 teaspoon kosher salt and fresh cracked pepper or to taste
- 1 egg
- 5 tablespoon pesto (store bought or homemade)
- 1/2 cup shredded mozarella
- 1 tablespoons fresh thyme
- 3 medium size zucchini, thinly sliced
- 3 medium size yellow squash, thinly sliced
- 1/3 cup red cabbage, shredded
- 1/2 cup crumbled feta cheese
- 1 cup arugula
Preparation: Heat oven to 450 degree F and lightly cover pizza stone with non-stick spray
- Pulse cauliflower in a food processor to a fine crumb or grate the florets against a cheese grater.
- Mix the cauliflower, parmesan, salt and pepper and egg until well combined. Press and shape mixture onto pizza stone. Bake 450 degrees F until golden brown, about 15- 20 minutes. Remove from oven.
- Spread pesto on top of pizza crust, layer with mozzarella, thyme, zucchini, yellow squash, red cabbage and feta cheese. Return to oven and bake for another 10-15 minutes. Remove from oven and let cool for 5- 7minutes and then top with arugula. Serve immediately.