It’s National Pizza Day on February 9th, so what better way to celebrate than with a homemade pizza! I’ve been making pizza from scratch for years, but recently have had to mix up my game plan. We had a pizza party for my daughter as I thought it would be an easy way to feed a bunch of teens, and everyone could customize their toppings. What I did NOT anticipate was the level of food allergies and food preferences!
We had a teen guest who needed a gluten-free pizza with no tomato sauce, as she had an allergy to both wheat flour and tomatoes. Yikes! So now I prepare accordingly with this gluten-free, tomato-free option and it’s been a hit!
Thankfully cauliflower crusts are widely available, so I don’t always need to make a gluten-free cauliflower crust from scratch. However, in a pinch, they aren’t all that difficult to make as long as you have riced cauliflower, egg and a hard cheese:
This Cauliflower Pizza with Spinach, Olive, Feta and Roasted Garlic pizza recipe is delicious and a great gluten-free option, so much so that your regular gluten-eating friends and family may gobble it up!
You Will Need:
- 2 Tablespoons Pine Nuts
- 2 Cups Baby Spinach
- Good Quality EVOO
- Kalamata Olives
- Prepared Cauliflower Crust (or Gluten-Free Flat-Bread)
- Paprika to sprinkle on top before serving
How To Prepare
Preheat oven to 400’F.
Heat about 1/2 tablespoon olive oil (or oil of your choice) in large skillet on medium and add in baby spinach. Saute for one minute and then add in a pinch of salt. Remove from heat.
Carefully top prepared cauliflower crust (some will have to be pre-baked a bit before toppings are added).
Add pine nuts and kalamata olives. Add grated mozzarella cheese and feta.
Bake for 5-6 minutes, until the pizza is warm and cheese is melty, and toppings are starting to crisp.