PIZZA
Cauliflower Crust Pizza
1. Making the Dough
Make this pizza crust with raw cauliflower florets. Crush them in your food processor to turn them into tiny pieces the size of couscous. Make sure to fully wring the “grains” you yield in a clean cloth to remove as much water as possible from the vegetable before adding the other dough ingredients, which include mozzarella and Parmesan to create a clumping effect.
2. Choosing the Flour
Chickpea flour isn’t part of the usual ingredients for cauliflower crust pizza. We decided to use it as a binding agent and to give the crust a more interesting texture. You can replace it with unbleached all-purpose flour. However, the result may be crumblier and the recipe will no longer be gluten-free.
3. Baking in Two Steps
Bake the crust in the oven, on a sheet pan covered with parchment paper. As it tends to become moist very fast once the toppings have been added, avoid this issue by putting the crust on a rack for the second baking.
Eat this pizza with a knife and fork because it’s somewhat difficult to handle and eat with your hands.
For other meal ideas for gluten-intolerant people, check out our gluten-free recipe category.