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Gluten-Free Fresh Tomato Pizza with Cauliflower Crust

McCormick Kitchens

By: McCormick Kitchens

Made With:

McCormick

You won't have to give up pizza when on a gluten-free diet. The crust in this pizza is made with fresh cauliflower that has been chopped fine in a food processor then baked to dry it out.

Recipe Info

  • Prep Time:

    30m

  • Cook Time:

    1h

  • Ingredients:

    8

  • Servings:

    2

  • User Rating:

Ingredients

  • Cauliflower Crust
  • 1 large head cauliflower
  • 1 egg, lightly beaten
  • 1 teaspoon minced fresh garlic
  • 1/8 teaspoon salt
  • Pizza Toppings
  • 1 medium tomato, sliced
  • 1/4 teaspoon McCormick® Basil Leaves
  • 1/8 teaspoon salt
  • 1/2 cup shredded mozzarella cheese

Nutrition Information

(per serving)

  • Calories 261
  • Carbohydrates 26 g
  • Cholesterol 108 mg
  • Fiber 10 g
  • Protein 19 g
  • Sodium 588 mg
  • Total Fat 9 g

You won't have to give up pizza when on a gluten-free diet. The crust in this pizza is made with fresh cauliflower that has been chopped fine in a food processor then baked to dry it out.

Key products

  1. Preheat oven to 400°F. For the Crust, cut off florets from cauliflower. Pulse florets in batches in food processor until cauliflower resembles texture of rice. Spread cauliflower on foil-lined baking sheet sprayed with no stick cooking spray.
  2. Bake 30 minutes, stirring occasionally. Remove cauliflower from oven. Let stand until cool enough to handle. Place cauliflower between 2 clean dish towels. Press to remove excess moisture. (Cauliflower should be as dry as possible.)
  3. Mix cauliflower, egg, garlic and salt in large bowl to form a loose dough. Pat dough into a 9-inch round crust on foil-lined baking sheet sprayed with no stick cooking spray. Top with tomato slices. Sprinkle with basil and salt. Top with mozzarella cheese.
  4. Bake 30 minutes or until cheese is bubbly. Let stand 10 minutes before slicing.

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