Since being diagnosed with Celiac Disease, I have been on a very long journey...searching for the perfect pizza crust. I have found a few which give me happiness. Udi's is palatable and Domino's has a small gluten free pizza that tastes just like the real thing (However, there is a possibility of cross contamination. So, buyer, beware). I hear Papa John's ancient grain crust is tasty too.
As all of the above can be expensive, I decided trying making my own from home. I ran across a few Cauliflower recipes and wondered how a tad of sweetness from carrots would go and figured it may be a good way to get a few extra veggies into the kids. Plus, this is a great recipe to get everyone working on because there are several steps.
If you're in a hurry, save this one for a rainy day. It is absolutely worth trying as long as you are going in expecting the crust to have a different texture than to what you may be accustomed. Plus, it's really easy and fun to create different flavors in the pizza by switching up the cheese you use, the seasonings and even the veggies.
Ingredients
Cauliflower
Carrots
2 Eggs
1 Cup Mozzarella Cheese (goat cheese, Parmesan, feta, etc. are all great options)
1 Tbsp Seasoning (Oregano, Italian mix, basil...whatever you like)
1 tsp garlic salt (or use garlic powder and a pinch of salt)
Marinara and favorite toppings
Instructions
Rice the veggies by placing into food processor with large blade. You could grate them as well but that could take awhile and can become a soggy mess. (Better yet, if you aren't on a money saving mission like me, you can often buy them already riced.)
Dry the riced veggies on towels for a couple of hours. Squeeze out excess and place 3 cups of mixture into a bowl.
Add 2 eggs, seasoning, garlic and cheese. The type of cheese that you use will affect the water content and texture of your crust. I used Mozzarella because it's what I had on hand. Parmesan or a dryer cheese may be better.
Pat out mixture onto pan with parchment paper. This is a MUST. Otherwise, it will stick to the pan. Trust me, this money savin' momma tried. It was a mess. Oh, and, parchment and wax paper may look the same. They are not. Trust me on that one too.
Bake at 425 degrees for 20 minutes.
Add toppings as if it were a normal pizza crust.
Bake at 425 degrees for 10 additional minutes.
Kid Friendly Tasks
Be sure to make sure they are age appropriate!
Wash Veggies
Peel Carrots
Pull apart Cauliflower
Rice Cauliflower and Carrots
Stir mixture
Spread mixture on towels
Place on toppings
The crust is even better the second day when warmed in a toaster oven. I also used the leftover parchment paper to separate slices and freeze.
Bright Idea: Make mini pizzas using different flavor options tailored to each family member. Try Gouda, goat cheese or Parmesan in the crust or on top. Pull out all the spices in the cabinet and let the kids have at it with a little guidance. It's fun to taste them later and try to guess what is in there.
In the comments section, share your ideas for other gluten free pizza crusts. I need all the tips I can get! A few other gluten free recipes to try:
Roast Beef & Mozzarella Wraps
Black Bean and Corn Vegetable Wrap
St. Patrick's Day Theme Dinner (I know, not the time of year for it but the meal plan is gluten free)
For more dinner ideas, download a copy of Need Help Mom? on Amazon. Or, grab a hard copy at Market Basket Nutrition.
