My family likes pizza…no, my family loves pizza! This is probably one of the biggest meals they miss with gluten free and allergy free diets. We’ve tried a variety of gluten free pizza crusts both prepackaged and homemade options and thought why not give cauliflower pizza crust a try for something new.
I’ve been intrigued by the concept of using cauliflower for a pizza crust and wanted to try it out for myself. There are a variety of ways to make these and since it’s often difficult to find the same ingredients, I thought I’d see if I could reproduce something similar with what’s available in Luxembourg.
So, after reading through a large selection of cauliflower pizza crust ideas I’ve been able find something that works here and has a good result. Since I make everything for my family, this one is family size and uses a full (European oven size) cookie sheet. You will need a food processor for this one unless you are a food chopping ninja. Preheat oven on 180°C (about 350°F) on convection.
With an average size head of cauliflower, remove all the leaves, cut into pieces that will fit a food processor. Put about 1/3 of the head through the processor at a time. Pulse each batch a few times until it resembles rice pieces.
With “riced” cauliflower in a large bowl, add 2 mozzarella balls cut or torn into small pieces and mix well.
Next add your seasoning: 2 tsp oregano, 2 tsp basil, 1 tbsp garlic powder, 1 tsp salt, ½ tsp black pepper. Mix well.
Pour it all on the pan and press it around evenly. I used the back of a large spatula because it’s quite sticky. Gently brush top with a light coating of oil. Put this in the oven for 25-30 minutes or until golden on top. **Side note: I tried to use baking paper with one try and it did not turn out well. The paper got soggy and stuck so I recommend oiling the pan.While this is baking, prepare whatever toppings you like. We use a lot of veg along with either bacon or sliced ham in our house. We’ve also used bbq’d chicken leftovers. Our favorite experiments are with the cheese by adding Parmesan, goat cheese or feta along with the mozzarella. Choose what you like!
I tried one crust with a tomato sauce base and was disappointed because it turned out soggy. The water content soaked through the cauliflower and left it wet underneath. From now on we will stick with brushing the top with (olive) oil.
Once crust is done, remove from oven. Now reset your oven to broil while you top your crust. Place topped pizza back in the oven for 3-5 minutes or until the cheese is melted. Make sure to watch it so it doesn’t burn.
Remove pizza and let it rest for a few minutes. It’s now ready to cut, serve and enjoy. I use my rolling pizza cutter and a wide server to lift it out. *Side note: It won’t be firm like dough crust so be gentle when removing it.
I have to admit, it really doesn’t taste like a pizza the way I thought it might. It is, however, a great way to add cauliflower to a meal in a creative way that might be disguised to the picky connoisseur. The flavor of the cauliflower becomes quite mild and the toppings take center stage in the flavor department.
It has the appearance of pizza but my family agrees that it’s not so much a pizza as it is a crusted, one dish meal with a variety of options for flavor and they really liked it, even my picky connoisseur. Finding all the ingredients in grocery stores and markets in Luxembourg is not an issue so be brave and give it a try, who knows, you just might like it too.