Use this gluten-free pizza crust as the base for all your favorite toppings. We recommend pesto and veggies with fresh mozzarella cheese.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

prep:
25 mins
bake:
26 mins
total:
51 mins
Servings:
6
Yield:
1 pizza (6 wedges) (crust only)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a 12-inch pizza pan with parchment paper.

    Advertisement
  • In a casserole dish combine cauliflower and the water. Microwave, covered, 3 to 4 minutes or until tender, stirring once or twice; cool. Place cauliflower on several layers of paper towels. Wrap towels around cauliflower and squeeze to remove excess liquid.

  • In a large bowl combine next six ingredients (through salt). Stir in cauliflower. Spoon mixture onto prepared pizza pan and press into a 10-inch circle. Drizzle with oil.

  • Bake 18 to 20 minutes or until golden; cool slightly. Using a spatula, loosen crust but do not remove from pan (this keeps the crust from sticking after the final baking).

  • Top with desired pizza toppings. Bake 8 minutes more or until toppings are heated through. Cut into wedges.

Nutrition Facts

117 calories; fat 8g; cholesterol 31mg; saturated fat 1g; carbohydrates 10g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 1g; protein 3g; vitamin a 55.5IU; vitamin c 21.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 28.6mcg; vitamin b12 0.1mcg; sodium 120mg; potassium 158mg; calcium 31mg; iron 0.6mg.
Advertisement