Thursday 25 June 2015

Recipe #14 - Cauliflower Crust Pizza カリフラワーdeピザ生地

This was one of the best and most healthy pizzas we've had since we changed to a gluten-free diet!
Most of the ingredients and methods were borrowed from Katie from the Kitchen's recipe (Food Network) - though I made it with less ingredients and an easier method! :)

This is a low-carb, healthy, and tasty pizza crust that I totally recommend for all pizza lovers in the world!

今日は、グルテンフリー・ 低炭水化物・ヘルシーなカリフラワーを使ったピザ生地をご紹介します♪

このレシピは、アメリカのフードチャンネル、"The Kitchen"でのEpisode: The Harvestを参考に、材料や手順に若干手を加えたものです^^




1 cauliflower head, stalk removed
1/2 cup of cheese*
1/4 teaspoon of garlic powder
A pinch of salt 
(1/2 teaspoon of dried oregano)**
2 eggs

* The original recipe calls for 1/2 cup shredded mozzarella, and 1/4 cup grated Parmesan, but I only used 1/2 cup of shredded mature cheddar - and was still absolutely delicious!

** Oregano was included in the original recipe, but it can be omitted - I personally prefer without it :)




1. Cut the cauliflower into small florets.

2. Pulse them in a food processor, or finely chop them with a knife
- I strongly recommend to use the machine however, as it would make the whole thing a lot easier...:D

3. Put it in a bowl and pour over 3 tablespoons of water, then cover the bowl,
and microwave to steam for 5 minutes.

4. Begin preheating the oven to 200℃.

5. Remove from microwave and wait until it cools down, then pour the steamed cauliflower onto a tea towel.

6. Squeeze out as much water inside the cauliflower as possible - the more water you can get rid of, the better the dough will become :)

7. Put the cauliflower into the bowl, then add salt, garlic powder, eggs and cheese, and mix well until well-combined.

8. Lightly oil a baking sheet, and spread on the mixture (it was a mistake that I used the aluminium foil here, since the foil sticked to the dough, and I had a hard time getting it off! :D)

n.b. The mixture can be much less watery.
My one is quite watery only because I didn't use many parts of the cauliflower, as I gave up mincing them, and adding 2 eggs was obviously a little too much.
So, I highly recommend to use the food processor (or be more patient) and increase the amount of cauliflower you use - it was still absolutely lovely though! 

9. Put in the oven to bake for 20 minutes until nicely browned. 

10. Next, put the topping on and bake for another 10 minutes, or until all the toppings are well-cooked.

Bon appetit!

For the topping:

1 and 1/2 tablespoons of ketchup
1 and 1/2 tablespoons of tomato puree
1 teaspoon of dried basil

1 fresh mozzarella, sliced
Some sun-dried tomatoes, chopped



  1. I'd definitely like to try this! How do I follow your blog???

    1. I'm sure you will like it! :) To follow my blog, you can either submit your email address to receive email notification (you can find the form: "Follow by Email" on the sidebar), or simply follow me on Google Plus or Twitter. :) I hope you have a lovely day!