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Cauliflower and Cornmeal Pizza Crust Recipe


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Cauliflower and Cornmeal Pizza Crust

A gluten free and yeast free pizza dough made from cauliflower and cornmeal.

Cauliflower and Cornmeal Pizza Crust recipe

Servings: 2 to 3
Total Time: 1 hour
Recipe by: Frankie


1 head cauliflower, cored and separated into small florets
1 cup cornmeal
2 large eggs, lightly beaten
1/2 cup fresh grated Parmesan cheese
1/2 tsp salt
1/4 tsp cayenne pepper
8 ounces pizza sauce
8 ounces mozzarella cheese, shredded
toppings of your choice


1. Preheat oven to 400° F. Pull out a large sheet of parchment paper and a pizza pan or baking sheet.

2. Add the cauliflower florets to a food processor and pulse until finely ground (you may need to do this in batches). You should end up with roughly 2 1/2 to 3 cups of ground cauliflower.

3. Transfer the cauliflower to a microwave safe bowl, cover with plastic wrap and microwave on high for 5 minutes. Set aside for 10 minutes to cool.

4. Place the cauliflower in the center of a clean dish towel, wrap it up and squeeze out all of the liquid.

5. Put the drained cauliflower in a large mixing bowl and combine with the cornmeal, eggs, Parmesan, salt and cayenne.

6. Form the dough into a ball and place on the parchment paper, roll or spread the dough out into a 14 inch circle (or rectangle depending on your pan) and transfer the parchment paper and rolled dough onto your pizza pan or baking sheet.

7. Bake in the preheated oven for 20 minutes. Spread on your pizza sauce, cheese and toppings and bake 15 more minutes.

8. Remove from the oven and allow to cool 5 minutes before cutting and serving.

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Cauliflower and Cornmeal Pizza Crust


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