Cauliflower Pizza Crust: Test Kitchen

I'm all about trying new foods, especially when it comes to new ways to sneak some veggies into your meals, but when my brother-in-law mentioned his interested in trying out cauliflower pizza crust I was pretty skeptical. I hate cauliflower. There is no way I enjoy eating it--not raw with dip, not cooked in cheese sauce, not in any way! But he peaked my curiosity, so as a spur of the moment thing we decided to have a family cooking adventure and try making some cauliflower pizza crust! And I am amazed to say that is was actually quite good!! So my gluten free friends, take heart!

Gluten Free Cauliflower Pizza Crust

Ingredients:

- 1 small sized head of cauliflower - should yield approx. 3 cups once processed
- 1/4 TSP salt
- 1/2 TSP dried basil
- 1/2 TSP dried oregano
- 1/2 TSP garlic powder
- 1/4 TSP chili flakes
- 1/4 cup shredded parmesan cheese
- 1/4 cup mozzarella cheese
- 1 egg

Directions:

1. Place a pizza stone or baking sheet into the oven at 450 degrees to pre-heat it.

2. Wash and dry a head of cauliflower. Using mostly florets (you don't need much stem), pulse in blender or food processor until you have what looks like cauliflower snow. You will need between 2 and 3 cups, and the closer to three cups the better.

3.  Place the cauliflower snow in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower out onto a clean tea towel and allow to cool for a bit. Once cooled, wring out as much water as possible from the cauliflower. This takes some time and effort, so keep wringing! Getting as much water out as possible will help prevent your crust from crumbling apart on you when you go to eat it. 

4. Once wrung out, add cauliflower snow, both cheeses, herbs, salt, chili flakes and egg into a large bowl and mix well. Using your hands works best at this step. Mix "dough" well and form into a loose ball with your hands.

5. Place dough onto greased parchment paper and press down and out into a thin circular shape that will form your crust.

6. Now you're going to bake your crust! Remove your pre-heated pan from the oven and place your greased parchment paper on top. Put crust into the oven and bake at 450 for 8-11 minutes or until golden brown. 

7. Once your crust is done, you can top as you would a regular pizza! We added some sauce, pepperoni, bacon bits, onion, green pepper, and of course more cheese! Return pizza to the oven and bake till cheese is melted and bubbling.

8. Allow your pizza to cool for a few minutes, cut into slices and serve!

Spaghetti Squash Bake

I discovered this delicious lasagna-esque meal a while ago in a Kraft Food magazine and then made it my own. It's changed and morphed over the years as to what goes in it, but it always ends up tasting awesome. It's also an excellent gluten free way to make "lasagna."

You can add whatever spices you like to it in order to change the taste of it. Some of our personal favourites include adding chili powder and sautéing the veggies in Catalina salad dressing, adding tex-mex seasoning and using spicy oil, or using flavoured canned tomatoes like Cracked Black Pepper.

The base recipe is provided here... you can experiment with your own flavourings, or just make it as is which pairs really well with chicken parmesan!

Spaghetti Squash Bake

Ingredients:

• 1 medium spaghetti squash, cooked
• 1 can diced tomatoes
• 1/2 zucchini, diced
• 1 medium onion, diced
• 2 stalks of celery, diced
• 1 cup shredded cheese
• 1/2 cup shredded cheese
• 1/2 cup parmesan cheese
• 1 TBS Olive Oil

Directions:

1. Heat olive oil in non-stick frying pan and sauté zucchini, onions and celery until tender.
2. Pre-Heat oven to 425 degrees.
3. Scoop out cooked spaghetti squash into large glass baking dish. Add it in sautéed veggies and canned tomatoes. Mix well to combine. Add 1 cup shredded cheese and 1/2 cup parmesan cheese and mix well again.
4. Sprinkle remaining shredded cheese on top and bake for 30-40 minutes, or until cheese on top is browned and bubbly.