Gluten Free Cauliflower Crust Pizza Salad

A couple weeks ago Coral and I were on a business trip in Utah and we stopped in Las Vegas at California Pizza Kitchen to eat dinner.  I used to LOVE the tricolor salad and they took it off their sad.  I asked the waitress if they could make it and she said YES!  I was so excited. She then asked if I wanted to try their new cauliflower crust for the bottom pizza part.  I thought I would give it a try and I FELL IN LOVE! Coral had some too and she LOVED it as well.  I just had to recreate it at home so here is what I came up with. 
*This is totally gluten free and delicious.  Use the crust for any pizza recipe you have!  You will be in shock that its healthy. 
Copy Cat CPK Cauliflower Pizza Crust With Tricolor Salad on Top
Serves 2
2 Egg Whites
1 Cup Rice Flour
1 Teaspoon Tapioca Flour
2 Tablespoons Parmesan, Finely Grated 
1 Teaspoon Sugar
1/2 Teaspoon Kosher Salt
1/2 Cup Riced Cauliflower, (cooked, drained and blended until smooth)
1/4 Cup + 2 Tablespoons Water
1 Tablespoon Grated Parmesan
1 Tablespoon Olive Oil 
1. Preheat your oven to 450 degrees. 
2. Beat the egg whites until they form stiff peaks.  I use a hand blender and when I turn the beaters off and pull them out of the mixture the egg white stick up to form a mountain peak on top of the beater.  This usually takes about 5 minutes.  
3. In a mixing bowl combine rice flour, tapioca flour, parmesan cheese, sugar and salt.  
4. Place your cooked rice cauliflower in a food processor to become smooth.  You want the texture to be pretty smooth.  Add cauliflower to the rice flour mixture.  Add the water and stir to combine.  Fold in the egg whites until combined.
5. Place dough on a parchment lined baking sheet and spread out to form a large circle about 12 Inches in diameter.  Be careful that the dough is in one even layer (you want it pretty thin) to cook evenly.  Top with olive oil and brush around the pizza dough.  Top with grated parmesan and place in the oven for 20 minutes. Remove from the oven and top with salad and desired amount of dressing (recipes follow). 
1 (5 Ounce) Bag Spring Mix
1/2 Cup Tomatoes, Diced
1/4 Cup Parmesan Cheese, Shaved
1/2 Cup Rotisserie Chicken, Diced 
1. Prep all ingredients. 
2 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil
1 Teaspoon Honey
1 Teaspoon Dijon Mustard
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Italian Seasoning 
1.  Combine all the ingredients together and whisk to combine. 

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