Vintner’s Pizza with Garlic Herb Cauliflower Crust

Makes  8 Slices

Prep   10  mins
Cook   55  mins

Total Time:   1hr 5mins

 Gluten Free       Vegetarian 

 

 

Craving pizza?  This pizza made with an herbed cauliflower crust will more than satisfy those cravings!  Created after a restaurant favorite, the combination of flavors in this pizza will have you taking “just one more bite”.  The herbed cauliflower crust is a perfect compliment.  The crust easily passes for ‘normal’ crust; you can pick it up and indulge without any of the guilt or tummy issues!  Enjoy. “

INGREDIENTS

– CRUST-

• 5 cups raw cauliflower “rice”  (*see chef’s notes)
• 1 egg, beaten
• 1/4 cup soft goat cheese
• pinch of sea salt
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon garlic powder
• clove of garlic

-TOPPINGS-

• 8 oz. Gorgonzola Cheese Crumbles
• 1/2 cup pesto
• 10 – 12 Walnuts (roughly 1/2 cup)
• 1/2 cup red grapes, halved
• 8-12 artichoke heart quarters, optional

DIRECTIONS

Crust

1. Process the cauliflower in food processor until it has a rice-like consitency.
2. Boil 1 inch of water in a pot.
3. Once boiling, carefully pour cauliflower “rice” in boiling water for 3-4 minutes.
4. Dump “rice” into a tight mesh strainer. Let strain/cool for 15 minutes.  
5. Dump into cheesecloth (thin dishtowel works in a bind, but requires more patience).
6. If cauliflower rice is has not cooled down enough, use rubber gloves to ring or place in refrigerator for a bit.
7. When the “rice” is not too hot ring out ALL the water you possibly can.  You will be surprised how much water is expressed.  Continue to ring until you possibly cannot get another drip.  This is what will make a nice crust you can pick up later!
8. Preheat oven to 400 degrees. 
9. In a bowl, combine the cauliflower that has been rung out, one beaten egg, 1/3 cup goat cheese, herbs and mix really really well with clean hands.
10. When you are happy with the mix. Put it on a backing sheet with parchment or SilPat; this is the other secret to creating a nice crisp crust you can pick up!
11. Press the mixture into the shape you want your pizza.  It should be consistently about 3/8 – 1/4 inch thick.
12. Rub a split garlic clove over entire crust gently.  If you are not gentle it will want to peel up.  Simply press it back down.
13. Bake for 45 minutes, until a nice golden brown.  If you are not using parchment paper, only cook for 35-40 minutes and check regularly.
14. Let crust cool.

Add toppings!

1. After crust has cooled slightly, spread pesto on crust as your sauce.
2. Next cover pesto with Gorgonzola crumbles.  Don’t go too heavy.  The crumbles will melt and spread.
3. Evenly sprinkle grape halves, walnut (quarters or halves), and artichoke quarters (if you are using them).
4. Place pizza back in the oven for 8 minutes, until cheese is melted.
5. Broil under high broil for 1-2 minutes to add a nice crisp to the top.
6. Remove from oven and allow to cool.
7. Cut and prepare yourself for a wonderful pizza you will not feel guilty about eating!

Chef Notes:

Cauliflower “rice” is simply cauliflower florets that have been chopped up in the food processor until it resembles rice.  It usually takes about 1 to 2 heads of normal sized cauliflower, 2 bags of Trader Joes Cauliflower Florets, or 1 bag of cauliflower florets from Costco to produce 5 cups of cauliflower “rice”.

I like to make and prepare the “rice” in the morning while making lunches for the kids and finish the crust later that afternoon.

If your kids are not very adventurous eaters, consider making the crust while they are not around the first time.  Once they taste it they will be won over!

*This recipe is Paleo-friendly.

Return from Gluten Free Herbed Cauliflower Crust to Gluten Free Main Dishes

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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free