Cauliflower pizza crust, cauliflower gnocchi, cauliflower rice... these recipes are so prevalent on Instagram and it dawned on me that I don't have a recipe on Everyday Allergen-Free for a single one of them! But, ironically, I am a big cauliflower fan myself. Over the last few weeks I have been working on recipes for cauliflower pizza crust and cauliflower gnocchi. The gnocchi is taking a little longer, but I am very proud of how the pizza crust has shaped up.
Many of the cauliflower pizza crust recipes I found online call for microwaving the florets, or other time consuming processes that I have not been interested in doing. The recipe I developed only requires a mixing bowl, a food processor, and a baking sheet. I made mine with a roasted cherry tomato sauce and shredded chicken, but you can top it with whatever you like! Dairy-free Daiya cheese, black olives, sliced mushrooms, prosciutto... there are so many dairy-free, allergen-free possibilities.
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: Use a gluten-free flour mix such as Enjoy Life or Bob's Red Mill 1 to 1
1 cup finely pulverized cauliflower florets
1/3 cup applesauce
1/4 tsp salt + more for seasoning
1 cup organic all purpose flour + some for dusting
1 tbsp. olive oil
1 1/2 cups grape or cherry tomatoes
1 tbsp. olive oil
1/4 tsp salt
2 basil leaves
1 chicken breast
approx. 3 cups water
1 stick of celery
1 cup fresh basil leaves
2 tbsp. olive oil
1/4 tsp salt
Line a baking sheet with parchment paper and preheat the oven to 400F.
Mix the cauliflower, applesauce, and salt until well combined. Add the flour or GF flour and mix well. Use your hands to shape the dough into a ball, then dust some more flour/GF flour on the outside.
Roll the dough out on the parchment-lined baking sheet, into a 9 inch circle. It should be quite thin and it may start to stick, but that's fine. Drizzle olive oil all over it and season with salt. Bake for 30 minutes, until the edges are crispy and deep golden brown. Flip the crust over and bake on the other side for 15 more minutes.
Line a baking dish with parchment paper. Pour the tomatoes in and drizzle with olive oil and salt. Roast at 400F for 25 minutes, while the crust is baking. Spoon the tomatoes into a blender or food processor, along with the basil leaves, and pulse until smooth with some chunks. Set aside.
The pulled chicken topping:
Boil the chicken breast in a medium sauce pan with the carrot, celery, and tomato in just enough water to submerge everything, for an hour with the lid on. Remove the chicken and shred it with a fork. Discard the boiling water and veggies. Blend the basil, olive oil, and salt in a food processor. Pour it over the chicken and toss until well combined.
It is best to prepare the chicken and sauce ahead of time if possible, so that everything is ready to go by the time the crust comes out of the oven.
Spoon the sauce onto the crust, while still on the parchment lined baking sheet, and spread it out evenly. You may not want to use all of the sauce, whatever suits your taste. Crumble the chicken on top and add some extra basil if you have any left. Drizzle it all with a small amount of olive oil.
Return it to the oven for 10 minutes for a final crispening.
Slice and enjoy!