BBQ Cauliflower Pizza
Amazing gluten free alternative to traditional pizza crust. Cooked on the grill, the cauliflower crust provides a crunchy base to your favorite sauce and toppings.
Equipment
- Food Processor or Blender
Ingredients
Cauliflower Pizza Crust
- 1 Head of Cauliflower
- 1/2 cup Water
- 1/2 tsp Salt
- Dash of Pepper
- 1/2 cup Ground Flax Seeds
- 1 Large Egg
Optional Pizza Toppings
- White Anchovies (Boquerones)
- Power Greens
- Arugula
- Flat Italian Parsley - chopped
- Shaved Parmesan
- Figs Infused White Balsamic Vinegar
- Balsamic Glaze
Instructions
- Preheat grill to medium high.
- Pre-fold four sheets of aluminum foil to approximately 6-8" wide. Spray with cooking oil.
- Puree cauliflower in a food processor until finely ground. A good blender will also do the trick.
- Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until most of the water evaporates (5 to 6 minutes). Drain excess water of out pan. Should have about 1 1/2 cups cauliflower pulp.
- Stir cauliflower, egg, salt, flax seeds, and pepper together in a bowl to form a soft dough.
- Gather dough into a ball and place in the center of the prepared aluminum foil. Press dough into circle about 1/4-inch thick.
- Place the crusts (with aluminum foil underneath) on a grill pan and put on the grill for about 20 minutes.
- Check often as each grill is different and cook time will vary. The crust is done when it's golden brown and the moisture has left. Remove from grill.
- Slide a metal spatula under crust to ensure the crust is not stuck to the aluminum foil. Cool and turn crust over before adding grilled peach salsa.
- Place pizzas back on the grill for an additional 15-20 minutes.
- Remove and add remaining optional ingredients.
Notes
* Check pizzas often so they don’t overcook.