Gluten Free Pizza with Cauliflower Crust

This is a wonderful gluten free pizza recipe for those who are following paleo and low-carb diet. The cauliflower crust is nice and crispy, and the exotic toppings make the pizza especially delicious. Now you can have your pizza without the guilt of carbs. The thing about pizza you can let your own toppings shine. Enjoy!

 

Ingredients

FOR THE CRUST
1 medium size organic cauliflower (about 4 cups roughly grated)
½ cup grated white cheddar cheese
¼ cup grated Parmesan cheese
½ tsp. organic, gluten-free dried basil leaves
¼ tsp. organic, gluten-free garlic powder
2 organic eggs whisked or egg substitute
FOR THE TOPPINGS
4 oz. double cream Brie cheese, thinly sliced
1 medium size organic fennel, thinly sliced
½ tsp. organic, gluten-free coarse black pepper
1 tbsp. extra virgin olive oil
6 oz. organic blackberries halved
Seeds of 1 pomegranate
½ cup raw pecans, chopped
1 tbsp. pure maple syrup

Instructions

Preheat oven to 400 F
Roughly grate the cauliflower or use a food processor, and then steam for 5 minutes, drain and place on a clean dishcloth to cool and remove excess moisture
In a bowl combine cheese, basil, garlic and eggs, and then stir in cauliflower.
Transfer to a baking sheet lined with parchment paper, form a rectangle about a ½ inch thick and bake for 20 minutes.
Add the toppings in the same order as listed and bake 12 -15 more minutes
This pizza is best when cut into small pieces. Serve room or warm temperature


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