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Gluten Free Weigh In

Feb 11, 2019

This week I chat with Sara who is working on her exercise strategy to be prepared to run outside as soon as the weather permits.  We also get into a discussion on cauliflower pizza crusts.  I share my recipe as follows –

4 cups riced cauliflower (400 g or 14.1 oz)

1 cup of gluten free flour (see below for my blend)

½ tsp of xanthan gum or guar gum if the flour blend does not contain gum

½ tsp salt

1 tsp quick dissolve yeast

1 tsp sugar

Italian spices – oregano, basil and garlic powder to taste

In a large bowl, cook cauliflower in microwave for 2-3 minutes.  While hot, pour into another bowl lined with a clean tea towel.  Once the cauliflower begins to cool, squeeze out the water.  I ended up with 1/3 of a cup of water.  Add yeast and sugar to the water once it cools to just warm.  Let the yeast sit while you prepare the other ingredients.  Place cauliflower in mixer bowl.  Add flour (gum) and salt.  Blend and after yeast blooms, add to dough mixture and beat to incorporate.  Add seasonings.  Divide dough onto greased pizza pans – either 3 personal size or one large size.  Dip your hand in warm water covering your palm – using mostly your palm, spread the dough out evenly.  Let rest for 10 minutes to allow yeast to activate.  Bake in 400 degree oven for about 12 minutes.  Pizza shells can now be topped, or kept in the fridge or frozen.  Small shells (3) have 251 calories, 5g fibre and 5.6g of protein.  

My flour blend – 2 cups white rice flour, 2/3 cup tapioca flour/starch, 1/3 cup potato starch

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