REALLY Good Gluten Free Pizza Crust

While wasting time looking around a forum, I saw a link to this post.  In my quest to find more ways to eat veggies, I saved the link to try when my in-laws were in town (MIL is gluten intolerant). I made a couple of edits to the original.

BEFORE you nix this recipe I have to state that Blaine and I DO NOT LIKE cauliflower.  At all.  I love veggies and about 50% of my diet are veggies.  In the words of my FIL "Try it, you might like it."  So we tried it.  And all liked it a lot.  A LOT a lot.  It doesn't taste like cauliflower.  Blaine requested it again within a week of having it the first time. Plus, my MIL told multiple people about it which means she REALLY liked it.  SCORE!


You Won’t Believe it’s Cauliflower Pizza Crust
1 cup cooked, riced cauliflower (recipe at the bottom)
1 egg
1 cup mozzarella or pizza blend shredded cheese
1 tsp oregano
2 tsp parsley

2 Tablespoons Sorghum Flour (or other gluten free flour)
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 450 degrees Fahrenheit. If you have a pizza stone, put it in the oven to heat up while the oven preheats.  If not, spray a cookie sheet with non-stick spray.

In a medium bowl, combine cauliflower, egg and cheese. Press evenly on the pan.

Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.

Place under a broiler at high heat just until cheese is melted.

It's super easy and tasty.  I have no idea if it keeps well because neither time I've made it in the past month did it last longer than dinnertime.  Seriously - TRY IT!  

Notes:

Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.

Riced Cauliflower
1- 16 ounce bag frozen cauliflower florets or 1 head raw cauliflower washed, chopped up
I use a 2-qt covered dish and microwave the cauliflower (If using frozen, don’t add water.  If raw, add 2 Tablespoons water) until it is cooked approx. 8 minutes. Using mitts, carefully pour water from the cauliflower. Allow to cool with lid removed.
Cauliflower can be riced in several ways.
1. Food processor
2. Santoku knife
3. Using a cheese grater
4. Using a ricer
Store covered and refrigerated until use.

Makes approximately 3 cups riced.
Serves 6.
Nutritional Information: Calories: 20, Carbohydrates: 3.5 g, Fiber: >1g, Net Carbohydrates: 2.5 g, Protein: >1 g, Fat: 0 g