Posts Tagged ‘pizza crust’

You’ve probably seen the recipes too. I didn’t believe the raving reviews either. But you know what they say, seeing trying is believing – and now we believe!


The first time I made this I wasn’t sure if hubby would be up for me messing around with his traditional concept of pizza this much, so I made it just for me and he ate his own gluten-full frozen pizza. But when I told him what I was making he asked me to leave off the chicken on part of it so he could taste it too (he’s the veggie, not me). And when he tasted it he ended up preferring this pizza to his own gluten-full one!

One caveat, this crust makes a pizza that you need to eat with a fork, you can’t pick up a slice of the pizza. But it doesn’t matter, it is so delicious you won’t care. We’ve made this pizza the past three weekends and my (gluten-eating) husband and I are both in LUV.


Amazing Cauliflower Crust Pizza

Adapted from here, here and here.

One small head of cauliflower (about 2 cups after processing)

2 cups shredded cheese (I’ve used a mix of some leftover Monterrey jack and mozzarella and only mozzarella, any combo should work)

2 large eggs

1 Tbsp whole fennel seeds

2 tsp oregano

2 tsp crushed garlic (from a jar)

1/2 tsp salt

Your favorite pizza toppings

Preheat oven to 425. Preheat a sheet pan or baking stone, if desired (I used a baking stone). Chop the cauliflower into florets. Pulse in food processor until it becomes the texture of couscous. Transfer to a glass bowl. Cook cauliflower in the microwave (uncovered, no water needed) for 8 minutes.

Mix cauliflower and remaining ingredients together in a bowl. Spread mixture over hot(!) stone or sheet pan evenly. (My round pizza stone is about 12-14″ in diameter and the full recipe above is just a tad too much for my size of pan. So use two smaller pans – or just spread it thicker, which has so far worked for me.)

Bake for 12-15 minutes. Remove from oven and let cool 5 minutes. Add toppings. Return to oven for 5-10 minutes, just enough to melt the cheese and rewarm. Cool slightly and serve. (The crust holds together better if you let it cool slightly before cutting and serving.)

Let me know if you try it, or if you make changes to this recipe and how it turned out and I will do the same. There are a lot of versions of this out in the blogosphere too… I hope you’ll use this as a jumping off point to find your new favorite!


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Betcha didn’t know…there’s a Pizza Fest going on…ATX Gluten Free is hosting a virtual pizza party and if you’re lucky enough to be in the Austin area, there is a real live pizza fest happening too! Be sure to hop over to Jess’s site to get the details and lots of GF pizza ideas and reviews!

We love pizza here. We had it for Valentine’s Day! Pizza = Love, right?

Over the years we have tried a variety of crusts and are always looking for more options. We haven’t found our gluten free holy grail, yet.I personally grew up on Pizza Hut and love thicker, yeasty crusts. But being gluten free, my go-to crust has always been to use the Chebe Bread Mix. It has been the one my husband and I agree upon. Lately though, I have been experimenting with crusts and this week was no different. We have used many other mixes as well as the recipe for Crusty Boule from Healthy Bread in 5 Minutes a Day which is very tasty. These days I have been looking for a “healthier” crust, perhaps with some whole grains included.

Since I recently adopted Kate over at Gluten Free Gobsmacked, I have been browsing around her recipe list and when I remembered that Pizza Fest was coming up, I tagged one to try. And this week, since I was out of Chebe and was thinking healthier… this one sounded quick and fairly simple, and PLUS I had all the ingredients. Well, mostly. I did sub some things… For instance, I used 1/4 cup + 1 Tbsp brown rice flour, 1/4 cup sorghum flour and 1/4 cup amaranth flour instead of the 3/4 cup + 1 Tbsp brown rice flour she listed. As well, I added one teaspoon of sage to the batter instead of her suggested additions because of the toppings I was using. Although next time I will try her herb mix when I make a more traditional flavor of pizza – love those fennel seeds in and on pizza! So, what you see below is Kate’s crust with a few minor adaptations. It was very tasty! Next time I might try spreading the dough on a piece of parchment paper and then placing it on my heated pizza stone (dedicated GF) for a crisper bottom.

I have made this variation of a pizza a few times now and multiple times I have forgotten the one key ingredient – carmelized onions. Be sure to include them on yours as they really make the whole pizza sing. I also think some roasted broccoli would be good here too.

Butternut Squash and Prosciutto Pizza

An original by Renee

One medium pizza crust, such as Kate’s, add dried sage to the crust

1 cup of butternut squash puree (or Dave’s Gourmet Butternut Squash Pasta Sauce), thinned out with a bit of water or broth to desired consistency

Carmelized onions (or cheat and use Trader Joe’s Balsamic Roasted Red Onions, defrosted, like I did)

Some mozzarella cheese

Some toasted pine nuts

Half dozen fresh sage leaves, sliced thin

A few slices of prosciutto, torn (if you not a vegetarian, like my husband)

Partially bake your pizza crust. Add onions and cheese. Bake for a few more minutes, then add pine nuts, sage leaves and prosciutto. Return to oven to bake a bit more. Enjoy!

I love this flavor combo! What’s your favorite pizza topping combo?

Check out the other links over at Real Food Weekly at The WHOLE Gang.

This recipe is also cross-posted over at Gluten Free Easily’s Virtual Support Group. Check it out.

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