Whether we’re eating gluten-free because of a health condition or a lifestyle choice, we still want our meals to be satisfying and delicious. If you’ve been following us, you’re aware that Tess has Celiac disease. I can’t count the number of times Tess and I have been to a restaurant, and her choices included only salad, or zoodles in lieu of pasta. Although we like both, we prefer having choices so much more!
While we may not be able to control the options on our favorite restaurant’s menu, we can decide how well we eat at home. To recreate our favorite meals, it comes down to only a few quality GF pantry staples. Believe it or not, there’s no need to sacrifice a crispy pizza crust for cauliflower (unless you want to), or live without pillowy gnocchi. Crispy crusted pizza, perfectly al dente pasta, and light, spongy baked goods can all be satisfying and gluten free.
The frustration with some GF recipes is real. More often than not, those recipes just don’t stand up to the reality test. The inspiration for this post came from a recent experience like this, in our own kitchen. With temperatures this week feeling more Fall-like, we chose a gluten-free Cheesy Cauliflower Pizza recipe. The cauliflower was meant to be used as the crust. As the slicing commenced, the “cauliflower crumbled”. Regrouping, Tess and I decided to ditch the vegetable crust for a traditional one. Then we got creative with the remaining ingredients. The result was exactly what we were craving. A cheesy pizza topped with savory pepperoni and slightly charred cauliflower, on a crisp, chewy crust. Gluten-free at home just got one pizza better!
Moments Gluten-Free Pantry Staples
Ian’s Gluten-Free Panko
Canyon Bakehouse Gluten-Free Bread
Crispy, Cheesy Pepperoni Pizza with Roasted Cauliflower
Ingredients
For The Pizza
- 1 medium head of cauliflower, sliced into 1/2 inch slices
- 1 tablespoon olive oil
- 2 tablespoons fresh thyme leaves
- 2 tablespoons fresh oregano leaves, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt and fresh ground black pepper
- 1 cup buffalo mozzarella, torn
- 1 cup shredded mozzarella
- 1 cup shredded fontina
- 1/2 cup grated parmigiano reggiano
- 3 ounces sliced pepperoni
- basil, for serving
Instructions
- Preheat the oven to 450 F. Place the oven rack on the lower rack of the oven.
- Stand cauliflower on its stem, cut into 1/2 slices, then cut into smaller pieces.
- In a bowl, combine thyme, oregano, paprika, garlic, and onion powder. Toss in cauliflower.
- Place the cauliflower on a baking sheet. Roast for 20 minutes, or until tender. Let the cauliflower cool slightly and break or cut into smaller pieces.
- Roll out pizza dough on a baking sheet.
- Sprinkle on parmigiano reggiano, asiago, shredded mozzarella, torn mozzarella, followed by the cauliflower and pepperoni.
- Bake for 15-20 minutes, or until the cheese melts and the cauliflower is lightly charred.
- Sprinkle with torn basil.
Moments Gluten-Free Pizza Dough
Ingredients
- 1 cup warm water
- 1 tsp Fleischmann's Yeast
- 1 tsp honey
- 2 1/4 cup Cup4Cup GF flour (or regular flour)
- 1 tsp kosher salt
- extra virgin olive oil
Instructions
- Fill a glass measuring cup with warm water. To the warm water, add the yeast and honey. Stir to dissolve. Allow the mixture to sit for at least 4 minutes to make sure the yeast is alive. The yeast is done activating as soon as an inch of foamy bubbles appears on the surface.
- Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Using a spatula, scrape any loose flour on the sides into the center of the bowl. As soon as all of the flour has been incorporated, turn the speed up to medium and mix for 8 minutes without touching it. You can stop mixing when the dough pulls away from the sides and forms into a ball.
- After the dough comes together, place it in a separate bowl that has been lightly coated in olive oil. Cover with a towel, allowing it to sit in a warm place for about 10 minutes. Knock down the dough after the time is up and toss it on your sheet pan. Roll out with a glass!
