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).

Ingredients

• 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

1. Start by running the washed and trimmed cauliflower through your food processor – you should end up with fine pieces that look almost grain-like.
2. 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.
3. 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.
4. 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!
5. Line a pan with parchment paper and pat the mix down into a crust – parchment paper is really important – don’t skip this step.
6. Bake the crust at 400F for about 35 minutes – you may need longer if the crust still seems moist.
7. 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.