It seems more and more often I am being asked about "gluten-free" pizza dough. Gluten is the protein in wheat, rye and barley, that can commonly occur in pasta, bread, beer and many other processed foods containing these grains. And yes, that includes pizza dough. This protein can wreck havoc on those with gluten intolerance or sensitivity, which makes enjoying some of our favorite foods (PIZZA) not so enjoyable!
So, how can Baking Steel help?!? A few months back we blogged about our success with Cup4Cup Pizza Mix, which is a pre-packaged gluten-free mix that you combine with oil and water to make your dough. But this time around, we wanted to try something a little less processed and more backyard garden variety...Our spin on a gluten free pizza dough - Cauliflower!
I've been reading about and seeing many folks use cauliflower for the dough, with some pretty legit looking results. I thought, "why not give this a spin?" I know what you're thinking, cauliflower pizza crust? No, thanks! But trust me, it's very easy to make and I actually really like the results. You need just a few ingredients, most of which you likely have on hand at home: cauliflower, cheese, eggs, salt and pepper. In less than 20 minutes, you can make your dough and be ready to roll! All thats left to do is dress that gluten free crust with your favorite toppings and boom what? Gluten-free pizza night!
The gluten free dough Ingredients
1 head of cauliflower
3 oz. grated aged provologne
s & p
We dusted a little bit of corm meal over the top for texture.
Preheat your Baking Steel at 450 F for 45 minutes.
1. Cut out cauliflower florets and place in a food processor.
2. Pulverize into rice.
3. Place in a microwave safe bowl and cook for 3-4 minutes.
4. Spread mixture onto a tea towel and let cool.
5. Squeeze all the water out, and then squeeze some more. We are trying to get all the water content out of the cauliflower.
6. Place cauliflower into a bowl and add the egg, shredded cheese and s & p.
7. Combine all ingredients into a dough like mixture.
8. Spread mixture onto parchment paper into a cylinder, i used my hands to flatten the surface.
9. Launch onto your steel and bake for 10-12 minutes, your baking this naked. We will add toppings in the next step.
Feel free to top with anything you wish. We went with a traditional tomato sauce then placed back into the oven for about 3 minutes. Next we added a little baby kale on top. We drizzled a little bit of EVOO on top with some sea salt and finished her off with a bit of shaved parmesan reggiano...
Slice and serve