Yes, my gluten-free experiment continues – and no, I have not cheated (although it took everything I had to not have a piece of buttered toast for breakfast on Sunday).
I decided to try out a gluten-free pizza crust recipe I had found that was made with cauliflower (yes, cauliflower again). I don’t know if I would call this recipe a success just yet, but I think with a bit of tweaking, it could taste really good (I’ll talk about some changes I’d make at the end of my post).
- 1 head of cauliflower
- 1/2 cup of soft goat cheese, softened (if you want a vegan option, try using Tofutti Cream Cheese)
- 1 flax egg (2 tbsp ground flax mixed with 6 tbsp water)
- 1/4 tsp dried oregano
- 1/4 tsp sea salt
- Start by running the washed and trimmed cauliflower through your food processor – you should end up with fine pieces that look almost grain-like.
- In a large pot, add about 1 inch of water and bring to a boil. Add the cauliflower, lower the heat and place a lid on the pot – simmer for 5 minutes.
- In a clean dishcloth, strain the steamed cauliflower and allow it to cool. Once it is cool to touch, squeeze all the excess water out of the cauliflower – there will be a lot. Even when you think you’ve completely drained it, try again.
- In a bowl, knead the cauliflower, goat cheese, flax egg and sea salt until the mixture is all uniform – don’t even bother to do this with a spatula – get your hands dirty!
- Line a pan with parchment paper and pat the mix down into a crust – parchment paper is really important – don’t skip this step.
- Bake the crust at 400F for about 35 minutes – you may need longer if the crust still seems moist.
- Top with your favourite toppings and bake until the vegetables cook and cheese melts (I put it in for another 10 minutes).
Next time I try this recipe, I’m going to season the crust a lot more – it could have used a bit more flavour to mask the cauliflower taste. I might even add minced garlic and sea salt to the water when steaming the cauliflower. The huz was not a fan (but lucky for him, I had made a “regular” pizza as well). I think this deserves another shot, and it is definitely a better option than the highly processed gluten-free items available at the grocery store.