Ever since my boys were little we have enjoyed Friday pizza nights. It was a good way to get them in the kitchen with me and involved at a young age with preparing and eating vegetable toppings. Now that they are grown, I cherish those memories of us sitting around the kitchen together making our pizzas. This is one of my favorite recipes, and it’s gluten-free.
Cauliflower Pizza Crust with Tomatoes and Leeks
Yields 2-4 Pizzas
For the crust:
- 2 (10oz) bags of frozen cauliflower
- 1 ½ cups arrowroot starch
- 1 ½ cups finely grated parmesan
- 2 eggs, beaten
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Parchment paper
For the toppings:
- 2 cups shredded Italian cheese
- 1 leek, sautéed lightly
- 2 roma tomatoes, sliced thin
- 3 slices bacon, crumbled (reserve grease for parchment paper)
- Crumbled goat cheese
- Bring your cauliflower to room temperature. One bag at a time, pulse them through a food processor to “rice” the cauliflower. It should be around 4 cups. Put the cauliflower in a dishtowel and squeeze out as much liquid as possible. It will reduce to about the size of a tennis ball. The dryer your cauliflower, the crispier your crust will be.
- Place your cauliflower, arrowroot, parmesan, seasonings and eggs in large bowl. Using your hands, mix to combine the ingredients until you get a nice ball of dough.
- Preheat oven to 400 degrees. Grease a piece of parchment paper with bacon grease from your bacon crumbles, or use ghee. Shape the dough into a crust, using a piece of plastic wrap on top of the dough. Use a roller and shape it with your fingers as you go. I made 2 rectangular crusts that were 8” x 14”. You could also make 4 equal rounds for each person. Bake for 12 minutes.
- Turn the oven up to 450 degrees. Top your crusts with your Italian blend cheese, then your leeks, tomatoes, bacon and goat cheese. Put your pizza back in the oven for 8-10 more minutes.