Who else loves to have pizza on Friday nights? My boys and I have been enjoying this family tradition since they were little boys. Now that they are gown, I cherish those memories of us sitting around the kitchen together making our pizza’s.
This is my favorite gluten free pizza crust recipe. Feel free to change out the toppings to make this your own pizza!
Cauliflower Crust Pizza w/ Tomatoes and Leeks
Bring your cauliflower rice to room temperature. Put it in a dishtowel and squeeze out as much liquid as possible. It will reduce to about the size of a tennis ball. The dryer your cauliflower, the crispier your crust will be.
Place your cauliflower, arrowroot, parmesan, seasonings and eggs in large bowl. Using your hands, mix to combine the ingredients until you get a nice ball of dough.
Preheat oven to 400 degrees. Grease a piece of parchment paper with ghee. Shape the dough into a crust, using a piece of plastic wrap on top of the dough. Use a roller and shape it with your fingers as you go. I made 2 rectangular crusts that were 8” x 14”. You could also make 4 equal rounds for each person. Bake for 12 minutes. Take out and set aside.
Turn the oven up to 450 degrees. Top your crusts with your Italian blend cheese, then your leeks, tomatoes, veggie bacon and goat cheese. Put your pizza back in the oven for 8-10 more minutes.
I like to roll my crusts out nice and thin, it makes them crispier this way too! When I make them for clients I always do individual round portions. It's easier to store them in their fridge this way. They top them the day they are going to eat them. The baked crusts can be kept in the fridge for about 3 days, and they also freeze really well.