Cauliflower & Rice Flour Crust Pizza
When I saw this recipe in Weight Watchers magazine, I wondered why I hadn’t thought of trying something like this before? I mean, not every pizza crust has to be made from flour only, right?
I substituted organic rice flour for all-purpose flour and was able to create a gluten-free pizza with organic options! Cauliflower commands $5-$7 per head at farmers markets, but it’s a versatile and economical food. It will last a long time in your crisper drawer!
I love how it turned out with my substitutions! You simply cannot tell the crust is mostly cauliflower!
¼ to 1/2 head (about 2 cups) uncooked cauliflower
2/3 c. all-purpose flour (I used organic rice flour!)
½ c. shredded mozzarella (I used grated Manchego – delicious!)
1 t. fresh minced or dried crushed oregano
1/2 t. garlic granules (I used the real thing, unapologetically!)
1/2 t. kosher salt
1/8 t. fresh grated black pepper
(I also sprinkled in dried red peppers flakes.)
2 large eggs
10 Kalamata olives, sliced (I used green olives & more like 12-15 of them!)
(I added 1-2 tomatoes, sliced.)
(I added more Manchego cheese.)
2/3 c. crumbled feta cheese (I used blue cheese.)
(I added more fresh garlic.)
2 T. chopped scallions
1 T. fresh chopped oregano (I omitted adding more of this.)
Preheat oven to 450° F. This recipe will make 2 rounds, approximately 8 inches each. Cover a large baking sheet with parchment paper. Pour and spread a few drops of organic sunflower oil on the parchment.
Tip: Sunflower oil tolerates high temperature.
Drop cauliflower flowerets into a food processor in small batches. Scoop out each batch when mixture resembles course-looking rice. Don’t process it until it becomes wet mush. And resist the temptation to process the cauliflower all at once. The recipe will be too wet.
Add the other ingredients. Mixture should be pliable, yet not too moist. Spoon onto the parchment covered baking sheet and spread into circles.
Bake for 20 minutes. Carefully flip over.
Once flipped, bake another 10 minutes. Remove from the oven.
Bake an additional 5 minutes or until the cheese melts.
P.S. The pizza tastes great the next day, too!