Tonight I made a gluten free and grain free pizza with a cauliflower crust. If you have never had a cauliflower pizza crust you will be amazed at how tasty it is, and without the grain you won’t be left with that overly stuffed feeling! The most important thing you need to know about this pizza is that the crust and the toppings are cooked separately. Only at the end are they assembled and finished together. This pizza features my favorite Italian style toppings, sausage and mushroom!
As a main course, one pizza will be enough to serve 3 (2 slices each).
- 4 cups grated cauliflower
- 2 tbsp. olive oil
- salt and pepper to taste
- 1 tsp. gluten free Italian Seasoning, divided
- 1 cup Gruyere cheese, grated
- 1 large egg
- 6 oz. gluten free sweet Italian sausage, cut into coins
- 1/2 sweet onion, diced
- 8 crimini (baby bella) mushrooms, sliced
- 1/3 cup sauce (use leftover from another meal or jar sauce)
- 1/3 cup Parmesan cheese, grated
Pulse the cauliflower in a food processor or mini chopper and measure 4 cups. Do the same with the Gruyere cheese, you will need 1 cup.
Heat 2 tbsp. olive oil in a large nonstick skillet, and cook the cauliflower for about 3 minutes, stirring frequently. Season with salt, pepper and 1/2 tsp. Italian seasoning. When finished, transfer the cauliflower to a bowl and cool to room temperature (you don’t want the egg to cook). To speed things up you can place it in the fridge for 20 minutes.
When the cauliflower has cooled, beat the egg, 1/2 tsp. Italian seasoning and the grated Gruyere cheese. Stir in the cooled cauliflower until thoroughly combined.
Trace a large sheet of parchment to fit a pizza stone, and turn out the cauliflower mixture onto the parchment.
Use a wide spatula to spread the cauliflower in an even 1/2″ layer and neaten up the edges. This spatula from Oxo was designed for flipping eggs, but I find it is the perfect tool for smoothing out the cauliflower.
Bake the crust for 20 minutes at 400º, then finish under the broiler for 3 minutes on high. Here is the baked crust, golden and crisp around the edges. Brush it lightly with olive oil.
While the crust is baking, cook the toppings in the same skillet with a little olive oil and remaining 1/2 tsp. Italian seasoning. Remember, all toppings must be cooked through completely. Drain the toppings after cooking, so they don’t weigh down the crust or make it soggy.
Spread the crust lightly with sauce, and add toppings in an even layer.
Finish with Parmesan cheese and broil for 3 minutes on high.
Grab the edge of the parchment and carefully slide the pizza onto a cutting board. Slice into wedges and use a thin spatula to lift and serve.
Notes: ♪♫ If you enjoyed this post, be sure to check out my Cauliflower Pizza with BBQ Chicken, another gluten free and grain free favorite!