It’s always been a challenge getting Vivi to eat enough vegetables. Her issue seems to be more one of texture than of taste. She will eat broccoli soup, but not broccoli. So, I make soup. Even peer pressure won’t convince her to like something. While her cousins are fighting over who gets more popcorn cauliflower, she looks at them like they’re nuts. So, I continue to add spinach confetti to everything she eats, and find ways to disguise vegetables.
Gluten Free Cauliflower Pizza Crust
- 1 head of cauliflower
- 1/ egg
- 1/2 cup grated cheese
- kosher salt
- your favorite pizza toppings
- Preheat oven to 450F. I don’t have a pizza stone yet, so I put a pan in the oven while it heated up.
- Chop the raw cauliflower and pulse it in a food processor until it is mealy, smaller than rice. Pop it in the microwave, covered, and cook for 4 minutes.
- Dump it onto a clean kitchen towel and allow it to cool until you can handle it without burning yourself. Wrap it up in the towel and wring it out to remove as much water as you can. Get it from the towel into a mixing bowl without dumping most of it on the floor and counter.
- Add the egg, cheese, and a sprinkle of salt, mix well.
- Place a sheet of parchment on a cutting board and spray it with oil.
- Use your hands to shape the mixture into a pizza crust about 1/4″ thick.
- Slide the crust and parchment onto the hot pan or stone and bake for about 10 minutes. It should be a little browned.
Pull it out and top it with whatever you like. I just used a cup of grated cheese to make it more appealing for a 3-year-old. Bake it until the topping is done. It only took about 5 minutes for our cheese pizza. We allowed it to cool a couple of minutes before serving it. The pizza was a huge hit. I had to fight to get my share.
Above is the crust just after baking, and below is the finished pizza, part of it just cheese, and the rest with basil, tomato, and spinach. It was delicious!
This recipe is a variation of one by Dr Oz.