Today, pizza is anything but traditional, as chefs have experimented with different flavors, ingredients, and looked to accommodate those with food allergies. With celiac disease on the rise, there are now many healthy and safe alternatives to traditional pizza crust. You can choose to make pizza with all-purpose gluten-free flour, but I prefer to eliminate flour altogether and opt for a delicious cauliflower crust. This crust is crispy, light, and full of flavor.
Ingredients
- 1 medium head of cauliflower, stems and leaves removed and discarded (keeping only florets)
- 2 garlic cloves, finely minced
- ½ cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese
- 1 egg
- ¼ teaspoon oregano, dried
- 200 grams fresh arugula, washed
- 1-½ cups cherry tomatoes, halved
- 3 tablespoons pesto
- 100 grams soft goat cheese
- salt and pepper to taste
How to Make It
- Preheat oven to 425 degrees F.
- Using a food processor, finely shred the cauliflower florets.
- In a large, non-stick skillet, heat cauliflower and garlic on medium heat until the cauliflower is soft, about seven minutes. Remove from heat and allow the mixture to cool for a few minutes.
- With the help of a cheesecloth or clean towel, squeeze moisture from the cauliflower. It is very important that you squeeze out as much moisture as possible.
- Transfer the cauliflower to a mixing bowl and add the mozzarella cheese, Parmesan, egg, oregano, and a pinch of salt and pepper. Knead these ingredients together to form a ball.
- Spread the cauliflower mixture evenly on a pizza pan, lined with parchment paper. The pie should be about 12” in diameter.
- Bake the cauliflower crust for about 13 minutes, or until edges are golden-brown. Remove from oven.
- Evenly brush the pesto on the cauliflower crust. Return to bake for an additional six to seven minutes. Remove from oven and cut into eight slices.
- Sprinkle the goat cheese over the cauliflower crust. Top with fresh Arugula salad and cherry tomatoes. Serve.
