Pizza, a staple food in many a diet, yet the crust is riddled with gluten. So, what to do? My first attempt at conquering GF pizza was the oft-pinterest-ed cauliflower crust.
And I’ll preface this post- my experiment with this crust resulted in kind of a mushy blob. Tasty, yes. But would I call it pizza? No. There are probably two reasons this recipe didn’t work for me. One: the instructions said use parchment paper and this happened:
Womp womp wahhhh…. I figured I would just use foil, spritz a bit of cooking spray on it and I’d be set. That was a mistake, the finished product was sticking to the foil and it was impossible to lift a slice intact.
Second, I loaded down my pizza with some heavy duty toppings. The original recipe just did cheese. I don’t want to call the crust wimpy, but.. It couldn’t support my spinach and mushrooms.
I used this recipe:
Note the thin layers of sauce and cheese. It could not stand up to my veggie overload. My compliments to the original blogger- the crust was quite tasty. Just not what I was looking for.
I think my next experiment will be making a GF crust with some GF flour, maybe that will have better holding power. We shall see.