A cauliflower-crust pizza is the way to go for something different, tasty and gluten free. Veggies straight from the garden top this pie for fresh flavors and vibrant colors.
Pizza crust made with cauliflower? Definitely. Not only is it an easy (and delicious) way to add more veggies to your meal, but it's perfect as a gluten-free pizza option. This recipe for gluten-free cauliflower-crust pizza with grilled corn, zucchini and tomatoes is overflowing with fresh veggies, and your guests will love it.
The summer is prime time to put this pie on your dinner menu. Gardens and markets are overflowing with fresh corn, zucchini and tomatoes right now, and these make the perfect toppings for this colorful pizza. This pie can serve as an appetizer or a light meal. It's simple to put together, and you can easily double the recipe for a bigger crowd.
Cauliflower-crust pizza with grilled corn, zucchini and tomatoes recipe
For the crust
- 2 cups grated cauliflower florets
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons almond meal or finely ground plain almonds
- 1 garlic clove, minced
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
For the pizza
- 1/2 cup shredded mozzarella cheese
- 1 zucchini, cut into thin rounds, grilled
- 1 ear corn, grilled, then cut from the cob
- 8-10 cherry tomatoes, halved
- 1 tablespoon olive oil
- 2-3 basil leaves, torn into pieces
- Preheat your oven to 400 degrees F.
- After grating the cauliflower, add it to a microwave-safe bowl. Add about 1/4 cup of water to the bowl, and microwave the cauliflower (to steam it) for 3 to 4 minutes.
- Remove the cauliflower from the microwave, and allow it to cool to the touch. Place it in a cheesecloth (or thin, clean dishtowel). Twist the cloth, and squeeze out as much liquid as possible.
- Add the mozzarella and Parmesan cheese to the cauliflower, along with the almond meal, garlic and egg. Mix well to combine. Add the remaining seasonings, and mix again.
- Line a baking sheet with parchment paper. Add the cauliflower mixture to the baking sheet, and form it into a 10-inch round, about 1/2 inch thick, and crimp the edges.
- Bake for 12 to 15 minutes or until golden. Remove from the oven (keep the oven on), and top it with the remaining mozzarella cheese, the grilled corn and zucchini and the tomatoes, and then drizzle with the olive oil.
- Bake for another 5 minutes or so or until the cheese is melted and begins to bubble. Remove, and sprinkle on the fresh basil. Allow the pizza to cool slightly, and then serve.
Take advantage of summer veggies for your next pizza.
More gluten-free recipes
Artichoke and rice salad with lemon-pepper dressing
Rocky road brownies
Quinoa and berry smoothie freezer pops