My Favorite Gluten-Free Pizza
I love Pizza, but it doesn’t love me.
Unfortunately, a slice of traditional pizza just doesn’t leave me feeling that good.
If you’ve followed my blog, you know that I follow the 80/20 philosophy of eating- 80% of the dinner plate should be veggies and complex carbs leaving the remaining 20% of the plate for a little bit of protein.
Well, traditional pizza with the carb overload of the white bread crust tips that scale way past that 80/20 split. Traditional pizza is just too heavy of a carb load in one single meal for me and my body.
Also, traditional white bread pizza crust has a very high gluten content- the gluten is what makes wheat dough chewy.
I am personally not gluten intolerant, but I know that gluten can really wreak havoc for so many people. Gluten can cause inflammation in the body, and it can often cause serious digestive issues for many with gluten sensitivity.
But alas, I have recently found a gluten-free, wheat-free pizza crust made of cauliflower, not wheat, that I just love… Caulipower pizza crust.
And, the cauliflower gives the crust some nutritional substance that makes it more hearty.
I eat this pizza with a salad or soup for a complete meal at least once a week. I love this pizza and it loves me back!
NOTE: Without the gluten, the crust will not have the chewy texture of traditional crust, but the flavor is great. It is a thin, crispy pizza.
Here are my key ingredients:
Original Caulipower pizza crust. I only buy the original pizza crust base so that I can assemble my own pizza the way I like it with the freshest ingredients. I never buy the preassembled pizzas.
Rao’s Marinara Sauce. I spread a light coating of marinara (4-5 tablespoons). I have found that too much sauce might make the crust soggy. I used Rao’s marinara instead of their pizza sauce because I don’t really like the over-powering flavor of oregano in pizza sauce. The marinara sauce makes this taste more like a traditional margherita pizza.
Grated parmesan cheese. On top of the thin layer of sauce, I sprinkle a very thin layer of good quality grated parm.
Shredded low moisture mozzarella. I top it off with a thin layer of good quality shredded mozzarella. You really don’t want to load it up too much with mozzarella because you don’t want it to make the crust soggy.
To bake: Every oven is different so you will need to monitor. Bake until the cheese and the crust edges are a tad browned (like picture above). For me, a 400 degree oven for 15 minutes works.