It's the weekend! Are you doing anything exciting? I sure hope so. That's what weekends are for after all. I really look forward to the weekends these days. Not that they are very exciting since I spend most of them studying, but it means I get to do some cooking, some blogging and catching up on the much needed sleep I miss out on during the week. Yes I know my life sounds pretty darn exciting doesn't it?
But speaking of cooking and eating - I have a recipe that I am pretty excited to share with you today. Now I know there are about a million and one cauliflower crust recipes out there (yes a million and one exactly) - BUT - all the ones I could find use eggs. And since eggs, unfortunately, don't agree with me, I decided it was time to come up with an "Erin friendly" version of this popular recipe. And this Egg Free Cauliflower Pizza Crust is the result. It's pretty tasty if you ask me (and Erik would back me up on that one). It also holds up well, even if you load your pizza with toppings. I have seen some other cauliflower crusts go completely soft when you add toppings. Not this one my friends.
You can top this crust with whatever ingredients that you like. We chose sausage, peppers, tomatoes and olives for ours. Next time I will probably try making my all time favourite pizza flavour, Hawaiian! Oh yum. I don't understand people that don't appreciate a little pineapple on their pizza. I think it is delicious! I also created my own tomato sauce to use on this pizza and oh was it good! So much better than the stuff you get in a jar or can. I will post the recipe soon I promise. I wouldn't want your pizza crust to be lonely.
I would love to hear what you think of this recipe if you try it. And as always I would be thrilled if you followed me on Pinterest, Instagram and Facebook! I am constantly posting other recipes and health related information on my social medial pages that I wouldn't want you to miss.
Have a good weekend everyone! Happy eating as always!
1 1/2 cups packed riced cauliflower
1 cup packed shredded mozzarella cheese (preferably raw and lactose free if possible)
3 TBSP coconut flour (I use this brand)
1 gelatin egg* using Great Lakes Gelatin in the red can
1 tsp dried basil
1/8 tsp sea salt (or more to taste)
1/8 tsp black pepper
*To make a gelatin egg: combine 1 TBSP gelatin with 1 TBSP cold water and stir vigorously, then add 2 TBSP boiling water and beat well (it should make a frothy type substance)
NOTE: Double the ingredients above if you want to make 2 pizzas (like I did in the photos)
2. Place the cauliflower in a microwave safe bowl and heat on high for 5-10 minutes (until soft)
3. Add the remaining ingredients to the cauliflower and stir well to combine
4. Preheat your oven to 425F
5. Line a 10" pizza pan with parchment paper (or you can use a non-stick baking pan like I did if you don't have parchment paper or a pizza pan)
6. Spred out cauliflower dough until your crust is as thin as you desire (the thinner the better so that it cooks well)
7. Cook for 10-15 minutes, until edges are golden brown and the middle of the crust is no longer mushy
8. Remove from oven and turn oven to broil at 500F
9. Top pizza crust with a thin layer of tomato sauce and other desired toppings
10. Broil the pizza for 2-3 minutes
11. Remove from oven, and let cool for 10 minutes before cutting
12. Cut into desired sized pieces, serve and enjoy!
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