Adventures in Gluten Free Pizza {The Life of a Photographer}

So tonight I decided to let y'all into my personal life and another passion of mine, cooking.  I love to cook. I enjoy it almost if not as much as taking pictures.  The only problem is, when you're me.. it's difficult to find 'good' things to eat.  When I say good.. I mean delectable.  I'm gluten intolerant, and I'm also a pescatarian, which means I'm a vegetarian that eats seafood, but no other type of meat.   I also happen to be on a low carb kick because I want to drop some weight.. which means I pretty much eat like a rabbit, and that gets boring.

Insert new recipe.

Tonight I ran across a recipe for a low carb, gluten free pizza crust that I had saved on my pinterest and decided I would try it. So off we run to HEB to pick up some cauliflower.  Cauliflower, you ask?  Absolutely.  Cauliflower is a go-to for low carb junkies and it just so happens to be delightfully gluten free and good for you.

I rarely share recipes so, this might not happen again anytime soon!  But here goes.

Cook 16oz of frozen cauliflower in the microwave for 8 minutes, covered with no water added.
Drain and allow to cool.  Then 'rice' the cauliflower in a food processor, or run it over a cheese grater. You want it fine like rice.

Measure loosely (do not pack)
1 cup of riced cauliflower
1 cup of mozzarella cheese
1 egg
Italian seasoning to taste

This will make a personal size pizza, so double for a 12 inch.

Mix well and spread thinly and evenly on a greased cookie sheet.
Bake in a 450º oven for 15 minutes for a personal size, 20 minutes for a 12 inch.
Immediately top with your desired toppings (meats must be cooked completely) and put it under the broiler until the cheese is melted and browned as much as you like. Roughly 5 minutes at 500º. Watch it closely.
Cut and serve!

*Note: if you try to rebake the pizza instead of broiling it, your crust will be much softer and not crisp. Broiling is best.
* Note: Make sure to spread the crust thinly and evenly. Otherwise it will be soft. The darker the pan you use, the crisper the crust.

And here is the result!

Riced Cauliflower - Leftovers keep nicely in the fridge for next time!

Crust spread thinly, and sprinkled with italian seasoning. Ready for baking!

20 minutes later! I never expected it to look this great. It almost doesn't need toppings!

Fresh out of the oven. Wow!

Final product. I used veggies on mine, but you can top with whatever you like. It's delicious and you cannot tell it's cauliflower at all!