Tuesday, October 20, 2015

Gluten Free: Cauliflower Crust Pizza w/ Eggplant & Tomatoes


Here's the long story.

I am not a fan of gluten free bread or pizza crust.

We have so many amazing bread bakeries and pizza makers here in NYC/NJ, why would I do that to pizza?
and pizza is one of the few reasons that I still live here in NJ.

However.........I had a ready to throw away head of cauliflower in the crisper drawer, and.......I harvested the last eggplant and cherry tomatoes on Sunday because today everything in the garden was toast from the heavy frost.........and, I saw
Lori Lynn's post yesterday.......and I was feeling creative on a Monday a.m........so I made this pizza (if that's what you want to call it).

If you are gluten free, then you probably don't read my blog anyway, but this is a good substitute for a "pizza".

I love cauliflower, and I loved it in the low carb fried rice recipe I made a few months ago.

Who knew cauliflower was so versatile?

This was a project. Took about an hour and a half from start to finish, so do it when you have time.

I loved that this was low carb, and lately, I need all the help I can get. :)


Cauliflower Crust Pizza: (adapted from Taste With the Eyes)

1 medium head of cauliflower, cut into florets
1 cup shredded parmesan cheese
2 eggs, beaten
1 tsp. dried oregano
salt and fresh ground pepper to taste
olive oil

Place cauliflower florets in the bowl of a food processor and pulse until they are the consistency of rice (mine was a bit finer than rice, but it was just fine).

Place riced cauliflower in a bowl and microwave for 6 minutes on high, uncovered. Remove from microwave and let stand, stirring occasionally to release all the steam.


Combine the cauliflower with eggs, parmesan, oregano, salt and pepper.

Line a baking sheet with parchment. Brush the parchment with olive oil.

Dump cauliflower mixture onto the parchment and flatten to make a pizza pie shape.

Bake in the oven for 16-18 minutes at 450°F, or until it is nicely browned.


Let cool to room temperature.

I grilled eggplant slices and topped the pizza w/ cherry tomatoes, the eggplant and shredded mozzarella.


Lori Lynn added sliced kalamata olives, hot pepper flakes, fresh basil and fresh mint, and so did I.

Drizzle w/ olive oil before placing back in the oven for 8 minutes just to melt the cheese.

I ate this with a fork, because to me, it was more like a tart than a pizza, but it was delicious and worth the effort.


10 comments:

Anonymous said...

Mucho work. But no skin, bones, or breasts - I'm in! Kidding aside, beautiful job and I bet it's delicious. Here's today's lady-of-a-certain-age weight maintenance tip - put a belt on each morning and don't let yourself loosen it or take it off until bedtime. Studded, snakeskin, preppy fabric quilted - it don't matter. Think of it as a fashion accessory cum lap band!

Lori Lynn said...

Hi Stacey - It makes me so happy to hear that someone has enjoyed one my recipes. You made my day. Your "pizza" looks fabulous! Great timing with your eggplant and tomatoes, perfect vehicle for their last hurrah!
I have been getting inspiration from your posts for so many years! Going to try that cauliflower rice recipe because I am eating lower carb now...that is what motivated me to research cauliflower crust pizza and come up with my version.
Thanks for the link and for sharing the recipe.
Your friend,
Lori Lynn

phoebegirl said...

Stacey,
I LOVE cauliflower too and go through 2-3 heads a week. Making the crust gets easier & quicker after a few times. The secret to a good crust is to take a tea towel and squeeze all of the excess water out after it's been nuked. One of my favorite ways to use cauliflower is to make a Mexican rice with it, and then stuff it in poblano peppers and bake in the oven... or on the grill. Tasty!!! You should really check out The Iron You blog as Mike is the "King of Cauliflower" with a ton of different recipes using this great veggie.

Stacey Snacks said...

Pheebs,
will check out Iron Mike now!
Thanks!

Stacey

Content in a Cottage said...

Stacey -- That pizza looks amazing. Is it firm enough to hold in your hand or do you have to eat it with a knife and fork? I've always been tempted to try a cauliflower crust and now I just might.
xo, Rosemary

Kim said...

Haha...I am allergic to gluten...and I still read your blog...and enjoy many of the recipes.
I will definitely be trying this one!

Stacey Snacks said...

Ro,
Henry ate his with his hands, but I used a fork! It is firm enough to pick up.

You would love this recipe!

S.

sixty-five said...

Looks fantastic!

vanessa said...

Also GF and reading your blog!

Stacey Snacks said...

Kim and Vanessa!
I am happy to know that you still read my blog, even though I hardly post GF recipes.
I will try and post more.
Thank you!

xo Stacey