Recipes

Gluten-free Pizza

By Crystal Langlois RD, CSO, LD, Clinical Nutrition Manager at Cancer Treatment Centers of America in Newnan, Georgia

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This creative spin on homemade pizza contains no flour, so it’s a great gluten-free alternative to a traditional pizza. The “crust” is created with a tasty blend of cauliflower, cheese and seasoning, offering a savory, delicious base for the toppings of your choices. The end result is a pizza that is lower in calories and nutrient-rich. The cauliflower, specifically, as a member of the cruciferous vegetable group, contains numerous vitamins, minerals and phytochemicals known for decreasing inflammation and boosting immune function. By topping the crust with a variety of additional vegetables and seasonings, such as garlic and basil, you will build a pizza chock-full of cancer-fighting foods and sensational flavor.

Ingredients

Dough
2 ½ cups (approximately ½ head) cauliflower, finely grated
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon chopped garlic
½ teaspoon onion powder
1 egg, beaten
Salt and pepper to taste

Toppings
Your choice, but a few options include:
Tomato sauce
Part-skim mozzarella cheese
Bell pepper
Onion
Garlic
Spinach
Basil leaves
Mushrooms
Tomato
Cooked ground chicken
Broccoli
Zucchini
Olives

Directions

Prepare crust: Steam cauliflower until tender (approximately 15 minutes). Remove from heat and let cool. Wrap cooled cauliflower in cheese cloth or clean dish towel and squeeze to remove any excess water. In a bowl, combine cauliflower, cheeses, garlic and salt and pepper.

Preheat oven to 450°. Line baking sheet with parchment paper and lightly grease. Press cauliflower mixture onto the lined sheet and shape into a pizza crust. Bake for 10 to 15 minutes until golden brown.

Remove from oven and add toppings.

Cook an additional 10 minutes until cheese is bubbly, and enjoy!

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