cauliflower pizza crust with chorizo & buffalo mozzarella

Change is a good thing.

I like to think I am one of those people that is accepting of change.

S*%t happens, right?

But after a week in Steamboat Springs, CO hanging with my nephews, I noticed I am not accepting whatsoever when it comes to nostalgic changes.

Did you know that they updated the Chutes & Ladders and Candyland board games since I was a kid? GASP! I know. Grant it after 31 years, they probably should be updated, but not with characters whose heads look like giant footballs with tiny ears. Where did the talent go?Sighhhh.

pizza crust

Thankfully, I am very accepting of change when it comes to food. It’s 2014, which means, nothing is off limits when it comes to making food more accessible and adaptable.

When one makes a pizza crust the usual ingredients appears – flour, active yeast, some sugar, and salt. Mix everything together, let it rise, and BAM! Pizza crust. Well, unfortunately, not everyone can play in the yeast sandbox. So, what’s a pizza community to do?

cauliflower pizza crust with chorizo & buffalo mozzarella

They make a gluten-free, everybody get their roll on, cauliflower pizza crust. I know it sounds a little strange, but once you taste it, you won’t even know it’s made out of veggies. Plus, the best part, there’s zero waiting for the dough to rise. Can I get a high-five? The only thing you have to do is pulse some florets in a food processor, add your cheese, mix, roll out, and bake. You can have a crispy, golden crust in 15 minutes or less.

Which means, more room for beer, right?

cauliflower pizza crust with chorizo & buffalo mozzarella

Cauliflower Pizza Crust with Chorizo & Buffalo Mozzarella


1 medium head cauliflower, cut into florets
1/4 cup Parmesan Cheese, shredded
1/4 cup Gouda, shredded
pinch of kosher salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1 large egg
1 tablespoon cornmeal
1 cup marinara
1/2 cup ground chorizo, cooked
1 cup buffalo mozzarella
fresh basil, garnish


Preheat oven to 450 degrees.

Lay a silpat liner on a baking sheet or a sheet of parchment paper. Spray with non-stick cooking spray. In a food processor, add the florets. Pulse a few times until you can a powdery consistency. Remove cauliflower from food processor and place into a microwave safe bowl. Put bowl in microwave and cook cauliflower for 2 minutes. Remove, and let cauliflower cool.

Place cooled cauliflower in a dish towel and ring through a couple of times to remove water. Once the water has been removed, place cauliflower in a bowl, add Parmesan, Gouda, Oregano, garlic powder, red pepper flakes, salt, and cornmeal. Gently combine everything with your fingers. Add egg and finish combining. Roll cauliflower into a round dough circle. Place on baking sheet and use your fingers to form the crust size you desire.

Bake for about 7 to 8 minutes. Remove and add your toppings, marinara, chorizo, and buffalo mozzarella. Bake for additional 5 minutes or until golden brown. Once cooked, remove and let it cool before slicing. Garnish with fresh basil.

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