Phoebe guides you through creating cauliflower pizza crust. This is a unique gluten free recipe to be able to enjoy pizza but avoid dough.
Everyone loves pizza but its not the best for our diets. Pizza is loaded with cheese and bread, so eating pizza is not very health conscious. We have a recipe to meet you halfway: By using cauliflower instead of dough we cut the gluten out of this traditionally gluten-ful dish!
Phoebe guides you through creating a cauliflower pizza crust. This is a unique gluten-free recipe to be able to enjoy pizza but avoid dough. To make the crust, pop cauliflower into food processor, then steam and wring out moisture. Then add some mozzarella and egg to the cauliflower and mix. Cook in oven until brown and crispy. Top pizza crust with sauteed wild mushroom, cheese and onions and pop back into oven. Then you are ready to enjoy delicious gluten-free pizza!
- 1 small head of cauliflower, florets removed
- ¼ cup finely grated parmesan cheese
- ¼ cup finely shredded part-skim mozzarella cheese
- ½ teaspoon sea salt
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- 1 large egg
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 4 ounces mixed wild mushrooms trimmed and thinly sliced
- ¼ cup marinara or pizza sauce
- ½ cup shredded part-skim mozzarella cheese
InstructionsPreheat the oven to 500 degrees F. Line a baking sheet with parchment paper and lightly brush with oil. Add the cauliflower florets to a food processor and pulse until the texture of small crumbs. If your food processor is small, you may have to do this in batches. Remove to a microwave safe bowl. Cover the bowl with a plate so no air escapes and microwave the cauliflower for approximately 4 minutes. Use oven mitts to remove the bowl. Let the cauliflower stand uncovered until cool enough to touch. In two batches, transfer the cooked cauliflower crumbs to a clean dish towel. Squeeze out all the moisture possible. The drier the crumbs, the crispier the crust. Transfer the drained crumbs to another bowl. The two batches should both be about the size of a tennis ball. Mix the cauliflower together with the Parmesan, mozzarella, salt, dried herbs, pepper flakes, and egg until very well incorporated. Form the mixture into a ball and transfer to the making sheet. Top with a second piece of parchment paper and roll out as thin as possible in either a circular pie or a rectangular flatbread. (If you don't have a rolling pin, wine bottles work well!). Bake the crust in the oven until browned around the edges and firm, about 15 - 20 minutes. Meanwhile, make the topping: heat the olive oil in a large non-stick skillet. Saute the shallot and mushroom over a high flame until tender and beginning to brown, about 5 minutes. Season with salt and set aside. Spoon the tomato sauce over the prepared cauliflower and spread in an even layer, leaving some room for a crust. Sprinkle with the mozzarella and arrange the mushrooms on top. Return to the oven for 5-10 minutes, until the cheese is beginning to brown. Cut the pizza into wedges and serve immediately. Serves 2-4
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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[SOUND] I'm Phoebe Lapine, you're
watching Gluten-Free Tasty, and today
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I'm gonna show you how to make a wild
mushroom pizza with a cauliflower crust.
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This is the kicker for this recipe,
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is that there's actually no ten
different types of gluten-free flour.
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No flour at all, it's just cauliflower.
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Which we're gonna make into these little
crumbs and then create a dough out of it.
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First, just pop in cauliflower
florets into a food processor so
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that I can get them nice and fine.
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Some people call it cauliflower rice,
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I call it cauliflower crumbs,
whatever you wanna call it.
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[NOISE] All right, so just pulse it
until it's really finely chopped.
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[NOISE] And depending on
the size of your food processor,
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you may have to do this in two batches.
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So this might seem like
a lot of cauliflower for
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one small individual pizza crust, but
what's gonna happen now is I'm going
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to pop this plate over the top,
stick it in the microwave.
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And cook it until it's just lightly
streamed and let it cool a little bit.
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And now I'm just going to put it
in two batches into a dish towel.
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So just bundle it up.
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You can do this over the sink and
wring it out.
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The more moisture you get out of this,
the crispier your crust will be and
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no one likes a soggy pizza crust,
especially not a gluten-free pizza crust.
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And now we have this cute little
golf ball of cauliflower.
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So the great thing about using
a cauliflower versus another vegetable for
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this is that you can really
wring out the moisture and
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cook it without it going totally soft and.
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So now we're just gonna whip together our
crust with the rest of the ingredients.
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We've got some salt.
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And then we're gonna actually put
some cheese directly into the crust.
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A little bit of hard
skin mozzarella cheese.
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And then here I just have some crust
red chili flakes and dry thyme and
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you can use dry oregano really any
flavor that you like in your pizza.
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Now just one egg since I
have clean hands I am just
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gonna get them in there to make sure
everything is really well distributed.
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So just bundle it together
as best as you can.
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And you can use your hands or
a rolling pin to get it out.
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You just kind of push it out,
like you would a pie crust,
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to the edges of the pan.
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Now, I'm just gonna put this in the oven
at a really high temperature, 450 degrees,
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until it's nice and brown and
crispy and ready for a topping.
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Okay, so now we're gonna make
the topping for our pizza,
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which is a really simple
sauteed wild mushroom.
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So I have a bunch of shitakes,
portabellos and crimini
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mushrooms that I'm just gonna add to
a hot pan with a little bit of olive oil.
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I grew up loving just plain onion pizza.
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We're gonna do a little mild shallot.
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You just toss them around.
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So we'll just let those cool slightly and
now I'll check on our crust.
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So I got really nice and
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crispy around the edges and
browned on top, which is what you want.
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Now, we're just gonna cover it
with a little bit of tomato sauce.
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You can use any kind of
jarred sauce that you like.
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But it's one of those things that's
super easy to make from scratch.
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So what I do is I just take a can
of diced or whole tomatoes,
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and just whip it with one
clove of garlic and some salt.
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That's all you really need.
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Now, we're gonna add a little
bit of hard skin mozzarella.
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If you like buffalo mozzarella,
you're welcome to do that or
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really any type of cheese you like.
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And we're not using very much of it which
is what's gonna keep this pizza nice and
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light and healthy.
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For our mushrooms, you just wanna
sprinkle these about evenly.
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There we are.
So that is our assembled pizza and
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now I'm just gonna pop it back in
the oven for a little bit, and
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let it get beautiful and bubbly and melty.
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Beautiful, love that.
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So, the nice thing about using
parchment paper is that you can just,
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whoop, pick it up without it breaking.
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Maybe three, three rows on this guy.
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Perfect, down the center.
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Well I'm totally excited to try
this because it's not everyday
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that I get to eat pizza,
which is something I like to do.
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Super healthy, low-carb,
gluten free, and delicious.
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I'm Phoebe Lapine, thanks for
watching HealthiNation, and
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I will see you next time.
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