Looking for the quickest gluten free pizza recipe? Look no further! Dr. Hartenstine has you covered with the perfect gluten free pizza solution.
Fast and Delicious Gluten-Free Pizza Recipe
Looking for a quick and affordable gluten-free pizza recipe that is also keto-friendly and low carb? Look no further! This recipe requires less than 5 minutes of preparation and costs under $5 to make. The dough is made with a blend of ingredients including riced cauliflower or chopped zucchini, mozzarella cheese, and spices like oregano and garlic. Simply melt the cheese in the microwave, stir into a dough, shape into a pizza, and cook in a preheated oiled pan until golden on both sides.
For the toppings, you can customize your pizza with traditional tomato sauce and toppings, olive oil with seasoning, or even cottage cheese as a white pizza option. To make a cottage cheese white pizza, mix cottage cheese with spices like basil, pepper, and garlic powder, spread onto the pizza, allow to melt slightly, sprinkle with black garlic or other garnishes, and remove from heat. This guilt-free and delicious pizza is a great option for those following a gluten-free or keto diet.
Speedy and Delicious: The Ultimate Gluten-Free Pizza Recipe from Dr. Hartenstine
Welcome back to optimiz health where we’re making easy healthy and delicious meals today we are going to make a cauliflower pizza crust and a white cheese um topping for the pizza feel free to add any additional toppings you’d like or just swap out for a tomato based uh pizza sauce so I’m going to begin with making this crust I’ve got.
About A3 cup of cauliflower that’s been riced and for this recipe since we’re going to have have um some absorbing flour I’m going to be using cauliflower that was frozen so that can help if you know you’re coming across a cauliflower that that’s frozen primarily and it’s hard to get fresh cauliflower and it’s also just easier if you find it already.
Riced to um to use it like that and to store it for future use so I’m just mixing them together quickly I’m going to add some oregano a little black pepper and some garlic powder along with salt so my flour proprietary blend I used about half a cup of proprietary blend.
And about 13 cup of cauliflower I’m going to add approximately half2 cup of shredded mozzarella and we are going to melt this in the microwave for maybe a minute or minute it out so you can also instead of using the coliflower you could use zucchini if you.
Rice that down or you know chop that um zucchini is a little more forgiving and Cooks down to to be pretty soft so it doesn’t have to be really finely chopped if you don’t have a device to do your chopping zucchini can be just easier to find sometimes and it’s another good low carb veggie option um.
Cauliflower I like it because it’s a cruciferous and it does help with Benefits that are like anti-cancer some anti-aging benefits also for female hormonal Health it helps us to get rid of excess unnecessary estrogen um estrogen kind of tend to continue to recycle in the body until we eliminate them through the usual routes of waste.
Whether that’s um through stool or through urine or um sweating so the cauliflower does help to as a cruciferous vegetable and these Su sulfur type of compounds that the cruciferous family has it’s going to help us to flush out um excess waste including excess estrogens through those systems I’ve preheated this pan with a.
Little bit of coconut oil to cook in and um this me going to be pretty quick um we’re trying to do meals that are about 5 minutes prep and under $5 per serving this one is definitely under $5 for serving may take a little extra time you can make this dough ahead of time for a few for use you can freeze it and just keep it in the fridge for a few.
Days and that’s helpful if you you are wanting to make something kind of more fresh um but not wanting to do the prep up when you’re trying to make the uh final product so this gets kind of stringy and um helps to hold a lot of the flour and cauliflower together mozzarella is really helpful for this recipe and you can always season this a.
Little bit differently um it’s a pretty like flexible or or kind of multi-purpose recipe for things like flatbreads or um other sort of savory bread dishes like if you made strum boli um if you wanted to do some sort of like just a bread that could be baked this way as well so this is really coming together nicely as it’s cooling it’s.
Really holding its shape as a dough you could go ahead and just split it in two or three or whatever size um Pizza you want with this one the more cheese you use a little it can be a little easier to hold their shape but um I tend to try to make it a little more like a personal siiz Pizza unless you’re cooking the oven and the.
Oven it’s you know you can make whatever size you want on the pan uh stove top the flipping and like actually cooking it in one piece can be a little bit challenging because the cheese kind of it remelts and so the dough um doesn’t want to hold together and you have to try to flip it with a spatula but this is you know it’s holding together really.
Well it’s it’s uh feeling and um behaving a lot like um traditional pizza dough so that’s great I’m going to go ahead and put it in and it doesn’t need a whole lot of time I did not use egg in this recipe which if you want it to hold together a little bit better especially if you’re doing a stove top and you’re flipping.
With a spatula um alternatively you can wait for the uh dough once it’s cooked on one side to cool down and then flip it or flip it into another Pan um kind of system there’s maybe some other tricks that we could try to use and see if that would help um but for the most part it just it tastes really good and.
That’s number one so if it stays in one piece it’s good if not it’s okay so I leave the lid off I cook this in a little bit of coconut oil on about medium heat and I watch for the edges to Brown I typically once I flip it it needs to be reshaped it may not end up looking perfect so that’s where we.
Are and it’s cooking up kind of quick in the meantime what I’m going to do over here is put that in the safe place for a second and I’m going to start making this topping so to keep this kind of a higher protein dish we are going to do cottage cheese and we’re going to put a few spices in this um then we’re just going to melt it with some black garlic.
And some ground black pepper but it’s such a versatile recipe it’s pizza so whatever toppings you want that’s that’s what you should do um grab this and we’re going to let this kind of just melt on top after we flip it but I’ll get it ready with some spices and seasoning just using eyeballing what looks like it’s probably enough maybe a/.
Third cup maybe a half a cup kind of want a thicker topping I’m going to add some garlic powder cottage cheese tends to be kind of salty so it’s going to already have some nice salt add a little black pepper checking on this it looks ready I may see if this flipping can work okay.
Not quite I wasn’t committed but you can always just reshape it you can try to flip it in the pan like pizza style or you can try to um just flip it with the spatula and rehap which is typically what ends up happening for me so that’s sort of the style that size tends to work okay for that technique just going to Pat it down make.
Sure it’s cooking pretty well on the other side and it doesn’t need a lot of cooking for food safety sake um again no egg and we got cauliflower and some flour in there I’m going to add this on top now so it’s going to cook pretty quick because it’s cooking on the one side and this is going to heat up in a few it might be nice to get some fresh.
Basil leaves that could be a good addition tomato or um if you wanted like olives Meats but I’m keeping it pretty basic and just kind of showing um an easy white pizza that’s you know higher protein and lower carb can make this one or I can put it.
In the fridge or freezer and um I can do a different top potentially with that one and before we pull this out I’m going to sprinkle a little bit of this um black garlic on going let that kind ofelt adding the lid would would speed it up a little bit I like to make this sometimes with a.
Tomato sauce and um I like to do sometimes like um just olive oil and then putting some spices on top of that so there’s like little Eastern spice zater and it’s sort of like a flatbread and that can be really good it’s another quick and simple one we have a.
Visitor hi my chef co-chef over here thank you so you can see it’s steaming up and it’s pretty close to being ready um going going to take the heat down and it’s going to continue cook in a second I’m going to transfer it over to this plate by sliding it out and we will get ready.
Okay and as it cools it’s going to kind of the crust will firm up a little bit more but as you can see the edges are nicely lightly brown on both sides and our topping is melted in really simple really low carb and super yummy so I hope you try it out let me know what you think and um any comments or suggestions for other dishes.
We would love to hear and give it a try thank you
