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

Jill Lust
Source: Better Homes and Gardens

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Blaine Moats

Recipe Summary

prep:
25 mins
bake:
26 mins at 400°
Servings:
6
Yield:
1 pizza (6 wedges) (crust only)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; total fat 8g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 31mg; sodium 120mg; potassium 158mg; carbohydrates 10g; fiber 2g; sugar 1g; protein 3g; trans fatty acid 0g; vitamin a 56IU; vitamin c 21mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 29mcg; vitamin b12 0mcg; calcium 31mg; iron 1mg.
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