Gluten Free

Cauliflower Pizza Crust

Austin Here!

This is a healthy alternative recipe, but please note: It does have calories, and can only be as healthy as the toppings you choose. 

Below is a recipe my family enjoyed a few nights ago. We got it from the Detoxinista.com, and while we have adjusted our measurements a little bit, we could not be more excited with how it turned out! Now, while the rest of my family decided to be classic in their approach to the pizza sauce sauce I went a little bit crazy. Deliciously crazy! I used Classic Wholly Guacamole as the sauce on my pizza, and it was stunning! I enjoyed every bite, every taste! Oh and, yes, the picture above is the pizza I had. The pepperoni and sausage is turkey based and quite tasty! More healthy than their classic counterparts!

Below is the recipe as we used it, as we enjoyed it. Almost all of the photographs are from the original post, which you can see by clicking the link to the original website above. Please enjoy this recipe, like our family did!

 

If you want to skip the photos and just read the text directions, Scroll ALL the way down. There is an unabridged directions list way below!

Cauliflower Pizza Crust

Makes 1 large crust. 

Recipe courtesy of Doris Choi

Ingredients:

  • 4 cups raw cauliflower rice
  • 1 egg, beaten
  • 1/3 cup soft goat cheese (chevre) [my family used low fat mozzarella]
  • 1 teaspoon dried oregano
  • pinch of salt

Method:

Preheat your oven to 400F, then get to work on your crust.

Step 1: Begin by making your cauliflower “rice.”

(This can be store bought in the produce section)

Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Cook & Strain the rice.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.

Now here comes the secret:

Once you’ve strained the rice, transfer it to a clean, thin dishtowel

Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out!

It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.

 

Step 3: Make & Shape the dough.

In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices.

Don’t be afraid to use your hands! You want it very well mixed.

It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!

Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with WAX paper– they’re very different!)

Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

 

Step 4: Bake!

Bake for 35-40 minutes at 400F.

The crust should be firm, and golden brown when finished.

Step 5: Load on the Toppings!

Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.

Time-Saving Tip: I recommend making a double-batch of cauliflower pizza crusts–> make one for now, and save one for later. After baking the crusts and adding the toppings, wrap up the whole pizza in foil, and FREEZE it for a quick “frozen pizza” to enjoy another night! Simply thaw and bake at 400F, as directed below, until the cheese is hot and bubbly.

Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.

Then slice and serve immediately!

Enjoy!

 

THE SECRET TO PERFECT CAULIFLOWER PIZZA CRUST

Author: Detoxinista.com

A grain-free alternative to traditional pizza crust, that you can pick up with your hands!

INGREDIENTS

  • 4 cups raw cauliflower rice (about one medium head)
  • 1 egg, beaten
  • ⅓ cup soft goat cheese (chevre)
  • 1 teaspoon dried oregano
  • pinch of salt

INSTRUCTIONS

  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
  5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
  6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect, if you like.
  7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  9. Slice and serve immediately!

Fajita-Style Chicken and Veggies

Ingredients

2 zucchini, sliced
1 yellow squash, sliced
1 bell pepper, sliced
1 medium onion, sliced
10 cherry tomatoes, whole
2 green onions, sliced into 1 inch long pieces
2 pounds boneless skinless chicken breast, cut into bite sized pieces 4 garlic cloves, sliced thin or minced
1 1⁄2 Tablespoon grapeseed oil
4 teaspoons salt (preferably pink Himalayan or kosher)
10 turns black pepper fresh ground
2 teaspoons ground cumin
1⁄2 teaspoons chili powder

Directions

Place zucchini, squash, bell pepper, onion, and tomatoes to a medium sized bowl.
Add half of the garlic, oil, salt, pepper and cumin to the vegetable bowl and stir to evenly coat, set aside. Place chicken pieces into a Ziploc bag or separate medium sized bowl.

Add the other half of the garlic, oil, salt, pepper, cumin, and all of the chili powder to the chicken. Evenly distribute seasoning and oil over chicken. (This step can be done ahead but does not have to be done ahead.)

Heat large pan (preferably cast iron) on high heat. (May get a little smoky)
Cook vegetables, stirring constantly until slightly charred, then remove from pan. Immediately cook chicken in same pan on high heat until cooked through.

Makes 6 servings 

Oven Fried Chicken

Ingredients

6 Bone-in, Skin-on Chicken Breasts (any combination of pieces work fine)

2 Cups low-fat buttermilk (optional)

4 tsp salt (2 tsp to sprinkle, the rest for coating)

1 1⁄2 Cups Bob’s Red Mill All Purpose Gluten Free Flour Blend (or regular All Purpose Flour) 1⁄4 Cup Gluten Free 

Cornmeal (or regular cornmeal)

1⁄2 tsp ground black pepper 1⁄2 tsp granulated garlic

1⁄2 tsp granulated onion

1 pinch cayenne pepper

1 pinch Old Bay seasoning (optional)

Approximately 1/3 cup total grapeseed oil (or your preferred high temp oil)

Pro-Tip

Oven frying the chicken uses considerably less fat than pan-fried. To use a boneless/skinless option, be sure to use the buttermilk, and flip the chicken halfway through the cooking process.

Directions

Preheat oven to 375 degrees.

Line sheet pan with a 1⁄2 inch lip with aluminum foil.

Sprinkle (approximately 2 tsp) salt over all sides of chicken.

Pour buttermilk over chicken and gently toss to liberally coat each piece.

In separate medium-sized bowl (I like to use a pie pan), mix 2 teaspoons salt, flour, cornmeal, pepper, garlic, onion, cayenne pepper, and old bay seasoning.

Drizzle some oil all over sheet pan, just enough to keep the chicken from sticking, not completely covered.

Gently shake 1 piece of chicken to allow excess buttermilk to run off, then dip into dry mixture completely coating. Place chicken onto sheet pan and repeat with each piece.

Once all pieces are completely coated and placed on sheet pan, spritz an even amount of oil using Misto spray bottle or non-stick cooking spray over the top. You can, instead, drizzle a small amount more oil, just be careful to only use a small amount and try to keep it even.

Place, uncovered in oven for approximately 1 hour.
Once chicken is done, remove from oven and allow to rest for 5 minutes before serving.