I have to share a recipe for gluten free pizza with you. I came across this Youtube video, made by Eric Burg, and could not believe how simple it is to make this pizza crust with no flour whatsoever in the ingredients. It's perfect for Celiacs and anyone following a gluten-free diet. I did change a couple of ingredients in the second batch, which I'll explain below.
First, you need only 3 ingredients for the crust:
1 head cauliflower
2 cups mozzarella cheese
Preheat oven to 450 degrees. Then use a regular hand grater to grate the cauliflower until you have 2 cups. Remove any big chunks. Place it in a bowl with 2 eggs and 2 cups mozzarella cheese and mix up with a fork. It will look like this:
This is how beautiful it looks when it comes out of the oven...and it smells heavenly.
Now you can add whatever you like to your pizza. I added some leftover spaghetti sauce, mozzarella cheese, mushrooms, tomatoes and pepperoni to mine and placed it back in the oven on 350 degrees for about 20 to 25 minutes - just until all the cheese was melted and the pepperonis were beginning to brown on the edges.
Here is the finished product. I was amazed at how well it came out, and how delicious it was!
While making this pizza, I decided to make another batch of dough with the rest of the grated cauliflower, but I had run out of mozzarella cheese, so used 1 cup of grated parmesan cheese and 1 cup of shredded mexican blend cheese instead. They also came out great, and I think I liked the taste of them a teensy bit better than just using mozzarella in the dough.
Out of the second batch of dough, I made 4 small pizza crusts, which were then cooled and separated with pieces of parchment paper and saran wrap and placed in the refrigerator. I looked forward to having them for lunch every day. Also, they held up well in the refrigerator, but I've not tried freezing them yet. Usually, I covered them with roasted chicken, cheddar cheese, avocado and salsa (so easy). I used the microwave to melt the cheese onto the chicken prior to adding the avocado and salsa, but the oven would have done a good job as well. I did attempt to fold one over and make it into a taco-like sandwich, but it was too greasy (from the cheese) and soft. It's best to use a fork.
I think I will make the crust next time with 2 cups parmigiano reggiano, then cover it with regular spaghetti sauce, some italian sausage, green peppers and a little more cheese. The possibilities are endless.