Gluten-Free Cauliflower Crust Pizza

My boyfriend hates cauliflower, so when I told him I was making a pizza crust out of cauliflower, I thought he would shoot the idea down faster than I could get the words out of my mouth! Changing the essential ingredients that make up pizza- bread and cheese- is probably equivalent to saying decaf is the same as real coffee, or Mondays and Saturdays are equivalent. Those are crazy words, silly ideas.

In all honesty however, I am not a big pizza fan. The commercial, comes in a cardboard box, with a layer of grease and zero nutritional value pizza kind of freaks me out. I love, however, making pizza at home, because it allows for me to have entire creative control- control to use whatever vegetables, flour, cheese, and herbs I want.

When I stumbled upon a few recipes for a pizza made with a cauliflower crust several months ago I knew I had to try it.  By eliminating a bread crust and replacing it with a vegetable, you gain extra nutrients you would not have otherwise. A cauliflower crust also provides an excellent option for those who are gluten free.

My cauliflower-hating boyfriend ate two of these pizzas and absolutely loved them, so you have no excuse not to try them.  Next time you want to order a pizza, consider making one instead. It will be more fun, and no doubt healthier.

Crust
 Ingredients:

• ½ head of cauliflower
• 2 eggs
• 2 cups mozzarella cheese
• 2 garlic cloves, minced
• ¼ cup fresh julienned basil

Directions:

1. Preheat the oven to 450 degrees and line a baking sheet with aluminum foil. Spray a light layer of non-stick cooking spray on the foil.
2. Rinse the cauliflower, cut into sections, and grate the sections of cauliflower on a cheese grater.
3. Combine the cauliflower and remaining ingredients in a large bowl, mix well.
4. Divide the mix into four parts and press evenly onto the cooking sheet.
5. Bake the crusts for 12- 15 minutes.
6. Remove the pizza, top with other ingredients as desired*, and bake for a few more minutes as desired. Enjoy!

Notes and Tips!:

• Yield: 4 individual pizzas
• Source: Fat Girl trapped in a Skinny Body food blog
• The photos here show a variety of toppings. On one pizza there is a thin layer of pesto, a few spinach and arugula leaves, sliced mushrooms and onion, and a sprinkle of parmesan cheese. The other pizza has a marinara base with similar toppings. Both turned out wonderfully! Feel free to get creative with this step, adding your favorite veggies and flavors!
• Looking for more gluten free recipes? Check out the gluten free section on my recipe page here! You will find many more allergy-friendly entrees, snacks, and treats.
• Like this recipe? Try this Sweet Potato Pizza with Caramalized Onions, Kale, and Goat Cheese!