If you have been diagnosed with celiac or have a child who has been diagnosed it can be rough. One of the main issues we have dealt with while going wheat-free for our child with a wheat allergy is finding healthy substitutions for her favorite foods. What kid doesn’t love pizza? Finding a delicious gluten-free crust, however, seemed downright impossible.
Enter cauliflower pizza crust. This crust is completely gluten-free and made from cauliflower which means you get to sneak some extra veggies into your child’s diet. What parent doesn’t want to do that? Making this crust at home also insures that your food wont have a bunch of additives or preservatives in it either.
This recipe has been taste tested by everyone in my family and some friends, all with great success. Even my picky eaters gave this pizza crust two thumbs up. Try it for your gluten-free pizza fix. I hope you enjoy it as much as we have.
Cauliflower Pizza Crust (GF and low carb)
1-head of cauliflower
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp garlic powder
black pepper to taste
1 med egg and one egg white
1c Italian cheeses (we used a mixture of parmesan and low moisture mozzarella)
1. Preheat oven to 400 degrees F. Line backing sheets with parchment paper.
2. Chop cauliflower into florets (don’t waste time trying to make them neat bc they will be mashed)
3. Boil until very soft.
4. Mash or puree cooked cauliflower.
5. Place cooked cauliflower into a dish towel and squeeze and extra water out. If it still feels too wet you can toss it back into the pot and cook out any remaining excess moisture.
6. Mix cauliflower, herbs, spices, eggs and cheese.
7. Make into balls of dough and spread onto the parchment paper.
8. Cook the dough for 40 minutes. Take it out and let it cool on a cooling rack.
9. Place the side that was on the bottom of the pan face up and top with your fave toppings.
10. Bake crusts with topping an additional 15 minutes or until cheese is slightly browned and bubbling.
*I highly recommend making a few smaller pizzas instead of one large one because it cooks more evenly that way. Plus your picky kids can help and put their own preference on their own pizza! ;)
Jennifer has a bachelor’s degree in dietetics as well as graduate work in public health and nutrition. She has worked with families dealing with digestive disease, asthma and food allergies for the past 12 years. Jennifer also serves the Board of Directors for Pediatric Adolescent Gastroesophageal Reflux Association (PAGER). ** See More Helpful Articles:**
Jennifer Rackley is a nutritionist and mother of three girls. Two of her children have dealt with acid reflux disease, food allergies, migraines, and asthma. She has a Bachelor of Science in dietetics from Harding University and has done graduate work in public health and nutrition through Eastern Kentucky University. In addition to writing for HealthCentral, she does patient consults and serves on the Board of Directors for the Pediatric Adolescent Gastroesophageal Reflux Association.