How to Make Gluten-free Cauliflower-and-Chickpea Pizza Crust

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Heat oven to 350°F.

In a food processor, working in batches, blitz cauliflower and squash until grated.

Transfer to a baking sheet and bake until vegetables reduce, 15 to 20 minutes; cool to room temperature.

Transfer vegetables to the bowl of a stand mixer and add remaining ingredients; mix on medium using a dough hook until fully incorporated, 3 minutes.

Form dough into a ball, return to bowl, cover with plastic wrap, and rest 1 hour.

Cut dough into 6 pieces and roll each into a 12-inch disk.

Working in batches, transfer dough to a baking sheet and par-bake in a 350°F oven until edges turn golden, 3 minutes.

When making pizzas, turn rounds over and top as desired, but don’t overload dough. (Refrigerate unused rounds in ziplock bags.)

Bake until toppings are hot and cheese is melted, 8 to 10 minutes.


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