Gluten allergy? Celiac disease? People with allergies tend to stick to the same ole food that they started their special-needs diet with. But there are so many recipes available online to try. Branch out and make your diet food as amazing as regular diets, if not better.
Cauliflower Crust Pizza
Alex Thomopoulos came up with this amazing recipe for cauliflower pizza crust with a spicy tomato sauce. It’s so delicious you may never ask for wheat again!
For the Crust:
- 1 small head cauliflower, cut into florets
- 1/4 cup pecorino romano or parmesan cheese
- 1/4 cup mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon kosher salt
- 1 egg
For the Tomato Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and crushed
- 1/2-1 teaspoon crushed red chili flakes, depending on how much heat you want
- 1 can organic whole tomatoes, chopped
- 4 sprigs of fresh basil
- 1 teaspoon kosher salt
- 1-2 teaspoons honey
- 1/2 cup mozzarella
- Sprinkle of pecorino romano to top the pizza
- Fresh basil and sea salt for garnish
Place a pizza stone in oven and preheat to 450 degrees.
For the sauce:
- In a medium sauce pan gently saute garlic cloves and chili flakes in olive oil until the garlic is almost golden brown.
- Add the tomatoes and basil and simmer for 20 to 30 minutes, until the sauce is thick and chunky.
- Remove basil sprigs and add salt and honey. Taste and adjust seasonings.
For the crust:
- While that is cooking start on your cauliflower crust.
- Cut small head of cauliflower into florets and place in a food processor. Pulse until the cauliflower resembles sand.
- Place in a microwave safe bowl, cover and cook for 4 minutes.
- Remove from microwave and place cauliflower into a dish towel, let it cool for a few minutes before wringing out as much liquid as possible.
- Place drained cauliflower back into bowl. Add cheeses, dried herbs, egg and salt. Mix to combine.
- Divide the “dough” in half and roll into 2 balls. Place one ball on a piece of wax paper. Place another piece of wax paper on top and using your hands or a rolling pin, shape into a circle about 1/8″ thick. Using a pizza paddle, transfer “crust” on the parchment paper on to the pizza stone.
- Bake for 8-10 minutes.
- Pull crust out and top with sauce and mozzarella.
- Put in over for 5 more minutes or until the cheese is melted.
- Remove from oven and sprinkle with pecorino romano, sea salt and fresh basil.
This pizza could go up against any that you would find in a gourmet pizza restaurant. With any luck, some restaurants will discover this recipe and start making it for those with gluten allergies.