Wheat-free Pizza

from wheatbelly blog ~ “This recipe was actually provided by some of the Track Your Plaque members, who have tested it and found it to be delicious, versatile, and can even please the kids!”

Serves 6
The “crust” of this wheat-free pizza will not allow you to hold a slice in your hand, since it won’t have the clinginess of conventional dough.  But it will certainly satisfy your craving for pizza – but with none of the undesirable consequences of wheat flour dough.

Ingredients:

• Extra-virgin olive oil, at least 1/2 cup
• Cauliflower, 1 head
• 2 eggs
• 3 cups mozzarella cheese, chopped finely or shredded
• Sea salt
• 12 oz pizza sauce (without high-fructose corn syrup or sucrose, of course) or two 6-oz cans tomato paste.
• Choice of vegetable toppings:  chopped peppers; sun-dried tomatoes; chopped onions or scallions; finely-chopped garlic; fresh spinach; sliced olives; chopped or  sliced portabella mushrooms; fresh basil and oregano, etc.
• Choice of meat toppings: turkey sausage, pepperoni (uncured); ground beef, turkey, or pork.
• Fresh or dried basil
• Fresh or dried oregano
• 1/4 cup Parmesan cheese, grated
• Black pepper

Pre-heat oven to 350° F.  Spread some of the olive oil lightly onto pizza pan or other large backing pan.  Break apart cauliflower at stems into one- to two-inch pieces; steam or boil for 20 minutes or until soft.  Put cauliflower into large bowl and mash until consistency like mashed potatoes is achieved with no “chunks.”  Add 1/4 cup olive oil, two eggs, one cup mozzarella cheese, dash of sea salt.  Mix by hand or blend with hand blender.  Pour cauliflower mixture onto pre-greased pan and mold into flat, pizza-like shape, pressing “dough” into no more than 1/2 – inch thickness, bunching up edges.

Bake for 20 minutes.  If meat is used, sauté separately until done.

Remove pizza “dough” and spread with pizza sauce or tomato paste, mozzarella cheese, vegetable and meat toppings, basil and oregano.  Drizzle remainder of olive oil and sprinkle with parmesan cheese.  Bake for another 10-15 minutes or until cheese melts and remove.

Cut pizza into slices with pizza cutter or knife.  Serve slices with pancake turner.

(Pizza will need to be eaten with a fork, since pizza slices will crumble upon lifting.)
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One response to “Wheat-free Pizza

  1. Had a great result with this variation: 2 cups steamed cauliflower crumbled with pastry cutter, 2 Tbsp ground flax, 3 cloves garlic, 1 beaten egg, and 1 cup grated mozzerella with dried oregano and basil – all mixed together. Then baked on parchment paper on a round pan for 30 min at 350 degrees. After baking, I flipped it over so the crispy side was on the bottom, and then added toppings and baked it for 12 minutes more. Excellent!

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