Pictured: The Cheese Stuffed Crust version. No way! Way!
Recently, while my family was watching a rousing marathon of Jason and the Argonauts, I was looking through some old college recipe books some friends and I put together back in the day, and found a recipe that was for a gluten-free pizza crust which used rice instead of the old stand-by flour. Inspired by the success I was having with riced cauliflower, I played with the rice crust recipe, made a couple of calculations and guesses on ingredients and flavorings, and came up with a pretty amazing pizza.
My kids didn’t even know it was cauliflower. And when they found out, the have been bugging me to make more, because they can’t get over how very much they like this recipe. I have to make a run to the store this morning for more cauliflower, as a result! They don’t even like other pizzas this much! I had to snap pictures quickly, because people kept trying to eat the props!
Can a pizza be more perfectly pleasing? Gluten-free and low-carbohydrate enough to be enjoyed on Atkins induction?
You Won’t Believe it’s Cauliflower Pizza Crust
1 cup cooked, riced cauliflower*
1 cup mozzarella cheese
1/2 tsp fennel
1 tsp oregano
2 tsp parsley
**pizza or alfredo sauce
toppings (make sure meats are cooked)
Preheat oven to 450 degrees Farenheit.
Spray a cookie sheet with non-stick spray.
In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.
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 (grill for the Europeans) at high heat just until cheese is melted **.
*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don’t pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)
** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.
*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.
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.