Homemade Gluten-Free Pizza

Prep Time
20 mins

Cook Time
30 mins

Serves
2

INGREDIENTS

1 teaspoon sugar

1 teaspoon active dry yeast

1/2 cup warm water

1 cup frozen cauliflower florets

1 large egg white

3/4 cup gluten-free 1-to-1 flour

1 tablespoon grated

Parmesan cheese

1/2 teaspoon Mediterranean Spice Blend (see below)

1/2 teaspoon salt

Olive oil spray

Toppings

1/3 cup pizza sauce

2/3 cup shredded part-skim mozzarella cheese

2 cups steamed rapini, patted dry

1 link Italian chicken sausage, thinly sliced

6 cherry tomatoes, halved

Mediterranean Spice Blend

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried marjoram

1/2 tablespoon garlic powder

1 teaspoon crushed red pepper flakes

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DIRECTIONS

1. Stir sugar and yeast into the warm water and let sit 20 minutes. Meanwhile, defrost frozen cauliflower florets.

2. Place cauliflower and egg white in a food processor and process until the cauliflower is almost entirely smooth. If the mixture is too thick to process, add a splash of the yeast water to thin it out.

3. In a large mixing bowl, combine the yeast water, processed cauliflower mixture, flour, Parmesan cheese, Mediterranean Spice, and salt. Fold everything together until a slightly sticky dough has formed.

4. Spray a 12-inch round pizza pan with olive oil spray before spreading the dough thinly and evenly across the entire surface of the pan. Let rest 15 minutes before baking.

5. Place oven rack in the center position and preheat oven to 400°F.

6. Bake 22–24 minutes, just until the crust is crispy and brown around the edges and lightly browned on the bottom. Carefully remove from oven.

7. Spread pizza sauce over the crust and top with the mozzarella cheese, rapini, chicken sausage, and tomatoes. Spray the toppings lightly with olive oil spray.

8. Set broiler to HIGH and place pizza on the center rack. Broil 4–6 minutes, just until the cheese is bubbly hot and beginning to brown.

Ingredient Insider: Rapini (or broccoli rabe) is a leafier cousin to broccoli that I love to roast as the leaves crisp up like kale.

Calories per serving: 470 ∙ Fat: 14g ∙ Net Carbs: 51g ∙ Fiber: 8g ∙ Sugars: 7g ∙ Protein: 28.5g

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