wheat free pizza crust-updated 11/12/13

wow--traditional pizza with an untraditional crust--thrice baked and sits easy on the tummy too

i was inspired by a gluten free pizza i saw on "the talk"--it was a fig and goat cheese pizza and my first gf crust was ok--the next time i used traditional pizza fixins, including italian sausage, fresh tomatoes, lotsa garlic, onions, three cheeses with the cauliflower crust--i got it right this time!

trying to show how pizza-ish is this cauliflower crust is--
holds up very well--this picture was taken without the 

cheesey crust as described below

has a nice bite, flavor and enough body to hold in your hand
tastes nothing like cauliflower--

cauliflower crust--
  • one head of cauliflower, cleaned & cut into uniform pieces
  • 2 eggs
  • 4 tablespoons (which is 1/4 cup) gf 'flour' (optional) -- i used two tablespoons each of coconut flour and gf panko crumbs-- next time i will toast some oatmeal, food process it to make a meal and use that--something to help bind it up a bit and that will absorb some moisture hence the toasting first--but can be made without flour
  • chopped or shredded half onion
  • salt pepper
  • food processor
  • aluminum foil approx. 18 x 18
place the cauliflower and onion into the food processor and process, scrape down until it is all a fine mash--probably need to do two loads--spread it out on a pan* and bake for 20 minutes at 375-- remove from the oven and turn the mixture over with a spatula--return to oven for 20 more minutes (this is to burn off some of the moisture) --let cool--no worries if it browns a bit--

*i am using a full size sheet pan to spread out my cauliflower/onion mash so mine is a thin layer and 40 minutes total is perfect for evaporating enough water from the cauliflower--so adjust this for the size of pan/s you are using--i'd recommend using an aluminum foil oven liner** pan for best results -- just line it with aluminum foil so you can re-use it --

when cooler (just so that it does not cook the eggs) place back in food processor with eggs, flour mixture, salt, pepper-- process and scrape down to well incorporate --

in the meantime scatter some cheese on the oiled aluminum foil --
**the pan in the picture is the size of an aluminum foil oven liner--it is my broiler pan

and set it under the broiler until it's browned--let cool

spread the crust mixture over the browned cheese leaving some peak out around the perimeter
i divided it into 4-5 balls and applied it to the browned cheese in sections
it just mashes together easily

the mixture should be about 3/8 to 1/4 inch deep--bake again for 10-15 minutes at 375 degrees

add toppings--bake again at 400 for 10-12 minutes until cheese is melted--

for toppings--i cooked down a can of crushed tomatoes till it was half the original amount--added some garlic, basil, sugar, salt until it was nice & thick--i also blanched a large tomato--dropped it in ice water so i could peel it--then sliced it and removed all the watery bits and spread that out with the cooked down crushed tomato paste in between the slices, added cooked italian sausage and a lot of cheese--roasted garlic, cooked down minced spinach, peppers--you name it!

wow wow wow--well worth the little bit of extra effort--can't wait to do it again!