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.
30m
PREP TIME
1hr
COOK TIME
261
CALORIES
8
INGREDIENTS
Servings: 2
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
- Pinch salt
- 1/2 cup shredded mozzarella cheese
KEY PRODUCTS
INSTRUCTIONS
- 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.
TIPS AND TRICKS
Read labels of all recipe ingredients to ensure all are gluten-free.
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