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Abstract

A gluten-free cauliflower-based pizza dough and a preparation process for creating a cauliflower-based pizza crust are provided. The gluten-free cauliflower-based pizza dough comprises a quantity of pureed cauliflower. Egg whites and either shredded mozzarella cheese or parmesan cheese are mixed with the pureed cauliflower to form a mixture. Flour ingredients comprising potato flour, chickpea/garbanzo bean flour, brown rice flour are combined with the mixture. In a grain-free embodiment of the pizza dough, the flour ingredients are comprised of potato flour and chickpea/garbanzo bean flour. Seasoning ingredients are added to the mixture. Preferably, the season ingredients are Italian seasoning, including at least basil, oregano, rosemary, and thyme. Xanthan gum may be used as a thickening agent.

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