Well, with much research, I have found that a small handful of pizzerias make gluten free dough and the are quite expensive. So, with even more research and a post from my pal, Heather on Facebook... I discovered a cauliflower crusted pizza... it tried it, it was easy and really tasty!!!!! I am sold... and it is over-all better for you! Here i the recipe I used and once again... I enjoyed this pizza! I topped mine with pepperoni and pineapple...
1 cup cooked, riced cauliflower
1 cup shredded mozarella cheese
1 beaten egg
1 tsp. dried oregano
1/2 tsp. crushed garlic
a bit of olive oil
To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater, this is what I do!). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.