Gluten-Free Cauliflower Crust Pizza
Makes 2 x 10” pizzas
Ooni Cast Iron Skillet Pan
Food processor or box grater
Nut milk bag
Turner or spatula
For the pizza crust
150g (5.3oz) cauliflower florets
1 egg, beaten
85g (3oz) grated Parmesan
85g (3oz) grated mozzarella
½ tbsp garlic powder
¼ tsp dried oregano
½ tbsp italian seasoning (Basil, Red Bell Pepper, Marjoram, Thyme, Rosemary, Sage, Parsley)
2 tbsp olive oil
Salt and pepper to taste
80g (2.8oz) Caputo Fioreglut Gluten Free Flour
For the topping
45g (3 tbsp) Classic Pizza Sauce
60g (2oz) mozzarella
Basil leaves to taste
Using the food processor or box grater, grate the cauliflower into a fine, rice-like texture.
Place the cauliflower in a heat-proof container and cover loosely with a lid. Microwave for 5 minutes, or until the grated cauliflower rice has softened. Leave to cool.
Once cool, transfer the cauliflower rice into the nut milk bag and squeeze over the sink to drain out as much moisture as possible. Try to remove as much liquid as you can, as this will prevent the crust from becoming soggy.
Fire up your Ooni pizza oven. Aim for 400˚C (752˚F) on the stone baking board inside. If cooking with Ooni Pro, use the pizza door; if cooking with any other Ooni pizza oven, keep the door off. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
In a bowl, combine the mozzarella, parmesan, olive oil, egg and herbs and season to taste with salt and pepper. Mix well to combine. Add the cauliflower and mix together until well combined. Dust over the gluten-free flour to distribute it evenly, and knead the mixture until all the flour has been absorbed. Form into a ball, then divide the mixture in half and shape into two balls.
Drizzle a little olive oil into your skillet and line the base with a circle of baking parchment – it should fit the base perfectly with no excess parchment coming up around the sides, as this can catch alight under the intense heat of the oven.
Place a dough ball in the centre of the skillet. Press into the dough carefully to push it outwards and fill the base of the pan. Note that the texture will feel very different to a regular pizza dough – it should feel grainy and will not feel elastic, so be sure to do this gently. Aim for a ¼ inch (5mm) thickness, with the edge of the dough base reaching very close to the edge of the pan. Use your fingers to mend any tears around the edge of the base by smoothing them over.
Place the skillet in the centre of the oven and reduce the flame to a minimum – if you’re cooking with gas, turn the dial right down the lowest setting. Cook for 5 minutes, turning every minute or so to ensure an even cook.
Once the base turns a light golden colour and is crispy around the edges, remove the skillet from the oven and add the pizza sauce and mozzarella.
Be careful not to overload the pizza with toppings – the base is delicate, so keep the ingredients light!
Place the skillet back in the oven and cook the pizza for a further 3 minutes, or until the mozzarella has melted, again turning the skillet regularly to cook it evenly.
Once cooked, remove the skillet and use the turner to carefully lift the pizza onto a cooling rack for 1 minute. This allows any excess moisture to escape which helps the crust to stay crispy and firm up before slicing.
Transfer to a serving board while still warm, slice it up and marvel in the low carb, gluten free goodness!
Repeat for the second ball of dough, or store in the fridge in an airtight container.