Veg Out! Easy Gluten-Free Cauliflower Crust Pizza

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You will be surprised at how easy this yummy, gluten-free pizza is to make. And the sky is the limit on how many different ways you can make it special by adding a variety of different toppings.

Cauliflower Crust Pizza
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Servings4
Prep Time20
Cook Time20
Cook Time
20
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Ingredients
  • 2 1/2 cups grated or ground cauliflower use a food processor or cheese grater
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 teaspoons garlic powder
  • 1/4 cup Parmesan cheese
  • 1 egg slightly beaten
  • dash salt
Instructions
  1. Preheat oven to 425 degrees.
  2. Place grated cauliflower in a bowl. Microwave for a few minutes. Pat with paper towels or cheese cloth to remove excess moisture.
  3. Add basil, oregano, garlic, Parmesan and mozzarella. Add egg and stir to blend completely. Toss in a dash of salt.
  4. Place dough on parchment paper over a pizza round stone or baking sheet. Mold in to a round pizza crust.
  5. Bake for about 20 minutes.
  6. Remove from oven. Add your favorite toppings and return to oven for up to 15 minutes to melt cheese.
Recipe Notes

Adapted from OurBestBites.com.

Search Recipes by Course or Cuisine!
Ingredients
  • 2 1/2 cups grated or ground cauliflower use a food processor or cheese grater
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 teaspoons garlic powder
  • 1/4 cup Parmesan cheese
  • 1 egg slightly beaten
  • dash salt
Instructions
  1. Preheat oven to 425 degrees.
  2. Place grated cauliflower in a bowl. Microwave for a few minutes. Pat with paper towels or cheese cloth to remove excess moisture.
  3. Add basil, oregano, garlic, Parmesan and mozzarella. Add egg and stir to blend completely. Toss in a dash of salt.
  4. Place dough on parchment paper over a pizza round stone or baking sheet. Mold in to a round pizza crust.
  5. Bake for about 20 minutes.
  6. Remove from oven. Add your favorite toppings and return to oven for up to 15 minutes to melt cheese.
Recipe Notes

Adapted from OurBestBites.com.

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