Light, crisp on the edges with just enough chewiness, low-calorie and completely gluten-free. I’ve just baked flourless pizza for my wheat-intolerant sister using cauliflower, and I can’t stop eating it off her plate. Here’s how to make gluten-free cauliflower pizza.
Worried about your kids not eating enough vegetables? After tasting this, your children will beg you to make it over and over for them. Not to mention your gluten/wheat intolerant dinner guests.
Making this flourless pizza is very easy. The only tricky thing is making sure the cauliflower is fresh, preferably organic.
2 whole eggs, beaten
4-5 tbsp. Parmigiano, grated
Extra virgin olive oil
Preheat the oven at 150° C (300° F).
Remove the outer leaves and chop off the stalk from a cauliflower head. Rinse and dry thoroughly (if the cauliflower is damp, the final outcome will be somewhat soggy).
Finely chop the cauliflower (if pressed for time, throw it in the blender) to obtain a very fine, dry mince.
Tip into a bowl, add the beaten eggs and grated Parmigiano to obtain a thick paste. Add more cheese if necessary, and mix with a wooden spoon.
Season with a pinch of salt and using your fingers, press the obtained “dough” onto an oven pan lined with parchment paper.
Brush the surface with olive oil and bake in the hot oven for approximately 30-40 minutes, or until a nice little crust forms around the edges.
You can either leave it as is, or dress your gluten-free cauliflower pizza with tomato sauce, different kinds of cheese, mushrooms, caramelized pumpkin, sauteed onions…
Get creative with toppings, and experiment with textures adding chia seeds or almond flour in the mix. Add your suggestions in the comments below!
Eleonora Baldwin is a TV host, journalist, and culinary connoisseur based in Rome, Italy. Her writing appears in several food and travel publications. Her show “ABCheese” is broadcast on Italian food network Gambero Rosso. She loves guiding culturally curious, food-passionate travellers seeking experiences in Italy beyond the guidebook.