Gluten-free? Try this cancer-fighting cauliflower pizza crust

May is Celiac Awareness Month so we asked gluten-free expert Kathy Smart to show us her recipe for the food wheat-free eaters miss the most — pizza.

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Kathy Smart's cauliflower crust pizza recipe
Kathy Smart’s cauliflower crust pizza recipe (Photo by Roger Deveau)

When going gluten-free the most-missed “cheat” food is typically pizza. As I’m the kind of chef who is always up for a challenge, I set out to create a pizza that would pass the taste test of children and my pizza-loving husband. I’m thrilled and excited to share that mission accomplished. I even went so far as to do a blind taste-test comparing this pizza to gluten-filled ones and this won!

Not only is it delicious, but cauliflower is a known cancer-fighter that helps the liver to remove excess estrogen from the body. And in addition to detoxifying, cauliflower can prevent ulcers, keep the prostate healthy, lower the risk of cardiovascular disease and boost bone strength (thanks to vitamin K). For more on the health benefits of cauliflower you can click here.

This recipe is easy to make, gluten-free, has no added sugar, is high in fibre and low on the glycemic index. Trust me when I say you will never look at cauliflower, or pizza, the same again.

Cancer-fighting cauliflower pizza recipe

Ingredients
1 cup cooked, riced cauliflower (see directions below)
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 teaspoon of garlic salt
Olive oil (optional)
Pizza sauce, shredded cheese and your choice of toppings*

Directions
1. Remove stems and leaves from one head of cauliflower, and chop the florets into chunks.
2. Add to your food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (You can also use a cheese grater).
3. Place the “riced” cauliflower into a microwave-safe bowl and microwave for eight minutes (may need to adjust according to your microwave). No need to add water.
Note: One large head will produce 2-3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to a week.

To make the pizza crust
1. Preheat oven to 450 degrees.
2. Line a baking pan with parchment paper (do not skip this step as the crust will stick otherwise).
3. In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella.
4. Add oregano, minced garlic salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a nine inch round.
5. Bake at 450 degrees for 15 minutes.
6. Remove from oven and let cool. This helps to make the crust more solid.

To make the pizza
1. Add sauce, toppings and cheese.
2. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
*Toppings need to be precooked since you are only broiling for a few minutes.

Serves 6

Nutrition facts per slice (without toppings)
Calories 73
Saturated fat 2.5 g
Cholesterol 49 mg
Sodium 300 mg
Potassium 85 mg
Carbohydrates 1.8
Fibre 0.5 g
Sugar 0.73 g
Protein 7 g

For more pick up a copy of, Live The Smart Way, a gluten-free and wheat-free cookbook from Kathy Smart, North America’s gluten-free expert and National Health Activist of Canada. Get more from Kathy Smart