Pizza – Gluten and Grain Free

February 8, 2013 at 11:04 pm

A few hours ago, I posted this picture to Facebook with the caption: “Gluten free, grain free pizza… Dinner was amazing tonight. A pat on the back if I do say so!” Several people asked for a recipe, so I can’t let them down can I?


I used a recipe from the internet for the crust, but I can’t for the life of me find it right now. Doh… But here it is without credit. (Bad, Vanessa) The toppings were all my own creation and let’s be honest here… Best. Toppings. Ever. Mike Agreed. Gabriel was pretending to be picky tonight, so I’m leaving him out. He was more interested in pulling the ice cubes out of my glass of water and letting them melt on the table. *sigh*

1/2 medium cauliflower head, riced
(to do this, chop off the florets and break/chop them into smallish pieces. Throw them into a food processor or blender and pulse till the whole thing is broken into little ricey bits – NOT pureed)
1 egg, beaten
2 tsp Italian Seasoning blend
1/2 c mozzarella cheese
2 cloves minced garlic

Preheat oven to 400°. Put the cauliflower into a microwave safe bowl and microwave, covered for 5 minutes. Combine the other ingredients into the Cauliflower. Grease a pizza stone, or use a silicone baking mat (like I did) and spread your cauliflower mixture thinly over the pan. 1/4 inch is probably good. Bake 25 – 30 minutes until edges start to brown and center is cooked through.

1/2 medium onion
1/2 red pepper
1 Tbsp butter
pinch salt
pinch sugar
1 tsp balsamic vinegar
3 slices Prosciutto or smoked ham
1 c mozzarella cheese
Pizza sauce

First, chop up the pepper and onions and throw them into a pan with some butter, on medium. Sprinkle a few pinches of salt and sugar to get them nice and caramelized. Sautee till soft and brownish (not burned). At the last second, pour a small splash of balsamic vinegar into the pan for S & G. Once the crust is out of the oven, prep it with sauce, sprinkle on the peppers and onions and sprinkle the desired amount of cheese. Top it off with some sliced up prosciutto for a nice salty/smokey finish. Mmmmm. Bump up the heat to 450° and throw the whole thing into the oven for about 10 minutes till the cheese is melted and bubbly.

Something I remember from the original crust recipe… When making this pizza, you should cook the veggie toppings first, unless you like relatively raw toppings… The 10 minute cooking time won’t really get them nice and soft.

A note about texture: If you’re looking for a piece of pizza you can fold and pick up like a traditional pizza, you are S.O.L. Best get a knife and fork. However if you’re avoiding grains and missing the great taste of pizza, this will definitely satisfy that void! Mike and I have tried a bunch of GF pizza crusts made with grains, and most of them are not only limp and lifeless, but also flavorless. Blech! But this is seriously amazing… REALLY!

Bon Appetit!