Want to know something? I never thought I would be writing a post like this, ever. Gluten-free… yeah, that was not for me. I have always been a carb lover. Even more so- I LOVE pasta, and bread, and all things gluten-full! So the idea of a gluten-free diet was just not in the cards for me. However, after deciding to forgo treatment following our miscarriage last month I began researching how I could improve my diet.
After a few hours looking into various “fertility diets” I came across a good number of websites that gave a very good argument as to why a gluten free diet would be a good idea, especially for those dealing with thyroid issues, PCOS, infertility, and miscarriage. (I highly suggest everyone look it up as well!) How much more clear could it be? I am dealing with all of that, so of course it makes sense to give it a try. Think about it, if we are constantly putting stuff into our bodies that attacks it, or irritates it in ways we don’t even know- how does that help us become whole and healed? That night I decided to go completely gluten free. I went through our pantry and fridge to make a box of stuff to donate or toss out right away. If there was any chance of this working I would have to get rid of all temptation and that is exactly what I did.
It has now been almost a month since I did the switch. One of the first things people ask me when I tell them I don’t eat gluten is how I am feeling. Well, I feel pretty good. I don’t have the stomach issues I had before, my energy is up, and I am proud to say I have a more positive outlook on just about everything these days. It’s amazing the things one (major) change can make for your body and mind!
Alright, so now that you have the back story I will get to the recipe itself. I enjoy looking through various cookbooks and recipes online, then altering them to my taste. I have gotten enough requests for my gluten free cauliflower pizza I thought it would be a good idea to share it for everyone. So here you go!
Gluten-Free Cauliflower Pizza
- 1 head of cauliflower
- 2 large eggs
- 1 tablespoon cornmeal, and/or olive oil spray
- 1/4 teaspoon (each) oregano, parsley, basil, garlic powder
- 1/4 cup grated Parmesan cheese
- About 1 cup- 1 1/2 cups Italian blend cheese, or Mozz.
- Marinara sauce (about 3/4 cup)
- salt and pepper
- Preheat oven to 350 degrees.
- Rinse and chop cauliflower in small pieces, place in blender or food processor until it is pureed.(It does not have to be completely smooth).
- Drain puree using a cheesecloth, or if you like a more “moist” crust just move on to step 4 like I do.
- Mix together cauliflower puree, eggs, herbs, about 1/2 cup Italian blend cheese, & salt and pepper to taste.
- Spray your pan or cookie sheet with olive oil and spread out the dough. Either for one pizza, or two smaller ones. You can also put cornmeal down so the crust does not stick (I haven’t done this myself though). Goal is to have the crust about 1/2 inch thick, or to your liking. Avoid spreading too thin because it will dry out.
- Place in oven and cook for about 20-25 minutes, until edges are brown and it is firm to the touch.
- Remove from oven and top with sauce and your favorite toppings. (I normally just do cheese, but the options are unlimited!)
- Bake for an additional 15-20 minutes until cheese is melted and it looks good to you. 😉
I tend to not measure things (following after my grandma) so these are pretty much all estimates. I really love how much flavor is in this crust though & I hope you enjoy too! To be honest, I haven’t perfected it to my liking just yet and still eat most of mine with a fork, but it is delicious nonetheless! Eating gluten-free, and vegetarian, doesn’t have to be bland or boring. There are so many options out there, so go explore!