Where are all my pizza lovers at? Boy, do I have a recipe for you! Over the past year, I have been experimenting a lot with cauliflower recipes and using it as a substitute for grains such as rice, bread, and dough. Lately, I have been noticing that gluten can tend to give me an upset stomach, and while all the best foods are made with gluten, I knew I needed to find a good alternative. The first time I made this recipe it turned into a complete disaster! Let’s just say, third time’s a charm! When it comes to cooking and trying new recipes I like to try things out on my own and learn the hard way. For those of you who are the same way and are reading this right now, in my recipe instructions below you will notice it says “squeeze out as much moisture as possible.”. If you miss this step, your pizza will not come out a pizza.😂🙈
Growing up in an Italian household, foods like pizza and pasta are traditional. My mother is known to make really good tasting pizza. I know this because my friends are always ranting and raving about it! Let’s just say they no longer come over to visit me, instead, they come to devour my mother’s pizza every Friday night. Hopefully, with my new recipe, they will want to come over to devour my pizza ( don’t worry…it’s not a competition mom 😏 )
- 1 Head Of Cauliflower
- 1/4 Cup Graded Parmesan Cheese
- 1/3 Cup Mozzarella Cheese
- 2 Large Eggs
- Salt & Pepper
- Origano
- Garlic Powder
- Dried Basil
- 3/4 Cup Tomato Sauce
- 1/2 Cup Mozzarella Cheese
- Red Pepper
- Dried Basil
- Red pepper Flakes
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Preheat the oven to 425°F
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Chop up the cauliflower into large pieces and place them into your food processor. Grind up the cauliflower until it resembles the size of quinoa
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Once is it finely chopped, place the cauliflower onto a clean and dry rag and squeeze out as much moisture as possible.
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In a large bowl, stir together the cauliflower, cheeses, and egg. Season with salt and pepper. Work with hands until very well combined and mixture holds together.
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Transfer the mixture onto your parchment paper lined baking sheet and spread out into a circular shape and press firmly 10-inch round about 1/4 inch thick
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Bake until golden brown and firm, 25 to 30 minutes.
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Top crust with tomato sauce, mozzarella, and red pepper. Return to oven and bake until cheese has melted and toppings are golden, 10 to 12 minutes.
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Once it is removed from the oven, let it sit and cool for about 5 minutes until serving.
