Ever since my work hasn’t been so super crazy busy anymore, I find myself back in my kitchen trying out recipes or adapting them to suit my needs. Today I am bringing you a wheat & gluten free pizza! It’s not calorie free or light for that matter, but if you feel like indulging on a meal as satisfying as actual pizza, then stay tuned.
Adapted from this recipe and this recipe.
For the pizza crust:
- 2 cups of cauliflower
- 2 cups of shredded cheese (I used 150 grams of grated well-matured Gouda cheese)
- 2 eggs
- ¼ cup of almond flour
- 1 tsp of salt
- Seasoning to taste (I used garlic, thyme, basil, oregano and parsley)
- Coconut oil
- Preheat oven to 425F or 220C
- Boil your cauliflower for 5 minutes. You want it to not be too soft.
- Blend it up into a food processor. It’s okay if it looks a bit grainy. It shouldn’t be too mushy else this won’t work.
- Mix in all other ingredients.
- Grease your pan, and spread the mixture into your desired thickness and shape.
- Cook for 20 – 25 minutes. (Cooking time depends on your oven)
You should get something like this:
While your crust is in the oven, you can start making your home made pesto
Home made pesto:
Ingredients:
- handful of pine nuts, toasted
- 2 handfuls of fresh spinach, washed
- small block of feta
- a few fresh basil leaves
- squeeze of honey
Instructions:
- Blend together in a food processor. Add oil/ more basil/ more spinach/ more feta according to texture and taste
Now it’s time to assemble:
- Let your crust cool off for about 5 minutes so it can set
- Now spread your pesto generously over the bottom
- Add any toppings you like (I went with mushrooms and tomatoes
- Sprinkle with remaining cheese (I buy a bag of 200 grams)
- Add some more parsley and pepper.
- Pop back into the oven for another 10 minutes till the cheese is melted and tomatoes and mushrooms are cooked.
Et voila! C’est tout. You now have yourself a 6 slice home made pizza without the wheat or the gluten, but with the calories of a normal pizza.
Note: when I took these pictures, my crust was too mushy due to using too much cauliflower. It’s crucial to stick to the exact recipe for the crust to make sure it’s firm and crusty. I made it earlier and I did stick to the recipe that time and then it went fine, so don’t mess around with the measurements for the crust!
Bon appetit! Is this a recipe you’d want to try making?
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