After being diagnosed with Celiac disease in 2011, I didn’t eat pizza for years. I did discover a fantastic gluten-free pasta (Ancient Harvest, for those of you who haven’t stumbled upon this little gem), but most of the pizzas I tried tasted like cardboard, going crazy on the cheese to compensate for the inedibility of the crust.
Those days are over, thanks to the miraculous invention of a five-ingredient cauliflower pizza crust.
Made with a base of cauliflower, goat cheese and egg, the pizza is properly combined so you won’t feel gross after eating it (more on food combining to come). It’s a bit of a process to prepare, so I suggest doubling the recipe and freezing one of the crusts for later.
The pizza crust is based on a recipe by Detoxinista, and you will need these ingredients (plus your favorite toppings):
4 cups raw or frozen cauliflower florets
1/3 cup soft goat cheese (chèvre)
1/2 teaspoon garlic powder
1 teaspoon oregano