Gluten-Free Cauliflower Crust Pizza With Tomatoes and Salami Will Make You Forget You're Eating Vegg

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Trying to find a delicious gluten-free pizza can seem like an impossible task. But instead of getting frustrated at the lack of options when dining out, stay in and enjoy the gourmet taste of our Cauliflower Crust Pizza With Tomatoes and Salami. The crispy, crunchy crust will remind you of your favorite oven-baked pie, while the acidic tomatoes balance out the salty salami. Gluten-free doesn’t have to mean sacrificing flavor!

Active Time: 20 minutes | Start to Finish: 45 minutes | Serves 4

Ingredients

  • 1 1/2 pounds cauliflower florets
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried oregano 
  • 1/4 cup passata
  • 2 tsp. tomato paste 
  • 1 Tbsp. shredded fresh basil
  • 4 oz. mini fresh mozzarella balls, torn
  • 1 oz. sliced gluten-free salami 
  • 3 oz. mixed baby tomatoes, halved 
  • 1⁄3 cup kalamata olives
  • 1 Tbsp. drained capers
  • 1 Tbsp. additional fresh baby basil leaves

Instructions

  • Preheat oven to 425° Fahrenheit. Line a 12-inch round pizza pan with parchment paper. Place a pizza stone in the oven while oven is preheating. 
  • Process or blend cauliflower until finely chopped. Boil, steam, or microwave cauliflower until soft; cool slightly. Place cauliflower into a clean dish towel; squeeze to remove excess moisture. Place cauliflower in a medium bowl with egg, Parmesan, and oregano; season. Mix well with your hands until combined. Press cauliflower mixture firmly on pizza pan.
  • Bake on pizza stone for 15 minutes or until crisp and golden. Increase oven to 450°F.
  • Combine passata, paste, and basil in a small bowl. Spread over pizza base, leaving a  thin border. Top with mozzarella, salami, tomatoes, olives, and capers.
  • Bake 10 minutes longer, or until mozzarella has melted and is golden. Top with additional basil leaves to serve.

    • Notes

    Passata is sieved tomato puree. If you can’t find bottled passata, puree and sieve canned tomatoes, or use canned tomato puree (it’s similar, but slightly thicker).

    Nutrition facts per serving: 18.1 grams of total fat, 8.2 grams of saturated fat, 278 calories, 6.4 grams of carbohydrate, 19.4 grams of protein, 6.3 grams of fiber

    If you think this recipe looks delicious, we’ve got way more where that came from! Pick up a copy of Food To Love: Gluten Free Cooking, on newsstands now, for 112 step-by-step recipes developed specifically for the gluten-free lifestyle!

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