Gluten-Free Cauliflower Tortillas as Goat Cheese, Roasted Pepper & Spinach Pizza or Margherita Pizza

All Photos © Christine Elise McCarthy 2013

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I made these cauliflower tortillas as part of a recent effort to shed a few pounds – quickly. I am cutting out bread, pasta, white rice, flour tortillas, potatoes – you know – white carbohydrates. I am on day three of just cutting out those things & have lost four pounds already! Of course, I lost two of them in just a single, one-hour class at my gym (owned by Billy Blanks siblings – Irene & Michael). I lost two pounds this morning despite downing a 51 ounce bottle of water during the class.

At any rate, I made these with the plan to make tacos out of them last night but pizza just sounded so much better! So – little 6″ pizzas it was.

This is really just a simpler variation of my Cauliflower Pizza Crust Dough recipe – but they really are easy & can be used as the basis for pizza or tacos or, as I will show soon, to replace hot dog buns. One fairly large head of cauliflower produced about six 6″ tortillas. The toppings I used were sorta random. I had a bunch of jalapeno, red & orange bell, red jalapeno & poblano peppers that were getting a tad wilty. I roasted them on the stove top. You do this right on the burners (or under a broiler in the oven) by just charring the outside completely black. You then steam them for 5-10 minutes by putting them in a covered container. Under cool water, rub the skins off & remove the seeds. Then just store them for later use.

Gluten-Free Cauliflower Tortillas

INGREDIENTS

1 large head of cauliflower

3 eggs

Generous pinches of onion powder, oregano and S&P.

DIRECTIONS

Rice the cauliflower by grating it – either by hand or with a food processor.

Put an inch or two of water in a large stock pot & add the cauliflower. Bring to a boil & then reduce heat to med-low & simmer, covered, for 10 minutes. Drain into a colander lined with a kitchen towel & run cold water over it.

Squeeze as much water out of the cauliflower as possible. The drier you get it, the better!

Mix in a bowl with the eggs & spices. Line a baking sheet with parchment paper & press the mixture into little tortillas about 1/4′ thick or thinner.

Bake in an oven pre-heated to 375 degrees for 10-12 minutes & then flip & repeat.

Cool on a wire rack so they do not steam themselves & get soggy.

I made two mini-pizzas from these guys by baking them (with toppings) at about 425 for about 10-15 minutes (or until cheese is bubbly & melted). One was topped with:

Spinach

Goat cheese

Sliced tomato

Chopped roasted peppers

Crushed red pepper

and the other was simply – Margherita using:

Sliced tomato

Mozzarella

Crushed red pepper

Chopped basil as garnish