Sunday Scratchups — Gluten free dairy free cauliflower pizza crust

Pizza on the left has cheese — pizza on the right, completely dairy free

Welcome back to Sunday Scratchups — AKA: Grocery matchups cooking from scratch. Up next in the series, we have dairy free, gluten free, cauliflower-based pizza crust. I kludged this together from various online recipes, and it turned out really well! Most mix cheese in with the cauliflower to create the crust, but I wanted to make a dairy free crust that Mr. 10 could enjoy — but which would also be low carb for Mr. on-Atkins MashupDad.

So, here are prices on some of the ingredients this week:

• My ALDI had heads of cauliflower for $1.49 today, and 8 oz mushrooms for $.89.
• The crust also uses ground almonds, and cans of Blue Diamond are 2/$4.00 at Walgreens, or $1.50 each after the $1.00/2 coupon in the 1/27 SS.
• Add some $.50 pepperoni from the Dollar Tree (Hormel is $1.00, and use the $1.00/2 here — it’s gluten free!).
• For the sauce, use some Classico — which works out to $.86 a jar through today at Dominick’s after coupons, Catalina, and Ibotta cash back.
• Or, use the cheap Ragu from Target — your choice!

Gluten free dairy free cauliflower pizza crust

Ingredients

One large head of cauliflower (about 3 cups after shredded and cooked)
About 2/3 of a 6 oz can of natural almonds, ground
2 large eggs
Red pepper flakes
About a teaspoon of fresh minced garlic
1 1/2 tsp. dried oregano
Cooking spray
olive oil
Rice or other gluten free flour (for dusting pizza stone)
Pizza toppings of your choice! We have here: One pepperoni mushroom and cheese with sauce, and one with just pepperoni and sauce for the dairy-free guy.

Directions

Preheat oven to 450. Wash cauliflower and break into florets. Shred by hand or in food processor (make sure you don’t puree, just shred it). Put shreds in large bowl and microwave for 8 minutes. Let cool, then twist over sink in clean kitchen towel to drain out as much water as possible.

While cauliflower is cooking, grind about 2/3 of a can of almonds in food processor. Mix together drained cooked cauliflower (should be about 3 cups), ground almonds, eggs, garlic, red pepper, and oregano. (If you want this to be completely vegan or are egg free, use flax egg substitute — for each egg, mix 1 TBSP ground flaxseed meal with 3 TBSP water. Let sit for two minutes, and use just as you would egg in a recipe.)

Spray a pizza stone (or cookie sheet) with cooking spray and dust with gluten free flour. Take half of the pizza dough mix and press out very thin onto the pizza stone to make about a 9″ crust. (This recipe makes two crusts.) Brush crust with olive oil and bake for 15 minutes.

Remove pre-baked crust from the oven and add toppings of your choice. Bake 10 more minutes or until nicely browned and done.

The verdict

Ta-da! Gluten free, dairy free, low-carb cauliflower pizza. But how did it taste? Both kids had seconds — and MashupDad pronounces it the best guilt-free Atkins-friendly pizza he ever enjoyed. You can’t really even tell it’s made out of cauliflower! Note that it is, however, super crumbly and hard to pick up. The more liquid you can press out of your cauliflower at the beginning, the better it should turn out.

Want more affordable and easy recipes?

• That’s the only kind I post! Check out more recipes and Sunday Scratchups here.

Easy print version

Gluten free dairy free cauliflower pizza crust

 

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Prep time

30 mins

Cook time

25 mins

Total time

55 mins

 

Gluten free, dairy free, low carb cauliflower-based pizza crust.

Author: Rachel at MashupMom.com

Recipe type: dinner

Serves: 4

Ingredients

• One large head of cauliflower (about 3 cups after shredded and cooked)
• About ⅔ of a 6 oz can of natural almonds, ground
• 2 large eggs
• Red pepper flakes
• About a teaspoon of fresh minced garlic
• 1½ tsp. dried oregano
• Cooking spray
• olive oil
• Rice or other gluten free flour (for dusting pizza stone)
• Pizza toppings of your choice!

Instructions

1. Preheat oven to 450.
2. Wash cauliflower and break into florets.
3. Shred by hand or in food processor (make sure you don’t puree, just shred it).
4. Put shreds in large bowl and microwave for 8 minutes.
5. Let cool, then twist over sink in clean kitchen towel to drain out as much water as possible. The more liquid you can press out of your cauliflower at the beginning, the better it should turn out.
6. While cauliflower is cooking, grind about ⅔ of a can of almonds in food processor.
7. Mix together drained cooked cauliflower (should be about 3 cups), ground almonds, eggs, garlic, red pepper, and oregano. (If you want this to be completely vegan or are egg free, use flax egg substitute — for each egg, mix 1 TBSP ground flaxseed meal with 3 TBSP water. Let sit for two minutes, and use just as you would egg in a recipe.)
8. Spray a pizza stone (or cookie sheet) with cooking spray and dust with gluten free flour.
9. Take half of the pizza dough mix and press out very thin onto the pizza stone to make about a 9″ crust. (This recipe makes two crusts.)
10. Brush crust with olive oil and bake for 15 minutes.
11. Remove pre-baked crust from the oven and add toppings of your choice.
12. Bake 10 more minutes or until nicely browned and done.

3.2.1230

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