Root Crust Pizza
This amazing pizza was perfected by my sweet mom. Gluten free and packed with nutrients this pizza has never been a disappointment.
Start by pre-heating the oven to 375 ℉
We like to vary the ingredients and proportions of each of the ingredients in the crust but our staples tend to be: cauliflower, parsnips, sweet potato, onions and garlic.
When we need a punch of colour, we throw in a beet (usually 1 medium sized).
For 1 pizza crust:
1/2 cauliflower, 1 large parsnip, 1/2 large sweet potato, 1 small onion and 1-2 garlic cloves.
Add all ingredients into a blender and fill the blender with enough water to cover the vegetables.
From there, blend on medium (in a Vitamix, we set the power to about 7) until the ingredients are “rice sized”. Pour the ingredients into a strainer to drain all of the water. Press down on the vegetables to squeeze the water out. Next, add all of the ingredients into a frying pain to saute. Cook on medium heat. Continually press on the ingredients for 10-15 minutes to gently cook the vegetables and ensure all of the water is evaporated. We usually cook until the cauliflower turns slightly transparent. Pour off any extra liquid.
Next, in a large mixing bowl, add any spices or herbs you would like to add for flavour. We often throw in some oregano and/or basil, salt & pepper. Mix 1 egg into the crust. Stir everything together.
Once everything is mixed, flatten the ingredients onto a pizza pan to form the crust. Bake in the oven for 30-35 minutes (depending on the thickness of the crust).
Remove from the oven and decorate the pizza with your favourite toppings. While the pizza crust is cooking, we usually sauté zucchini, sun dried tomatoes and mushrooms and then top with bacon/sausage or chicken. We like to use pesto as the choice of pizza sauce but, anything is fair game! Finally, we grate a small amount of mozzarella cheese on top and place back in the oven for 5-10 minutes or until cheese melts.
When eating the pizza hot and fresh, it is still quite soft and therefore may fall apart. (But, it is also delicious to eat cold and actually holds together much better!)