Is there any way that a gluten free cauliflower crust pizza could offer a delicious alternative to the crisp-crusted original version? The answer is YES!
I learned about Trader Joe’s Gluten Free Cauliflower Pizza Crust from this Bon Appétit article and tried it out recently after a family scalloping trip.
Summer weather brings scallop season so I took a road trip up through Central Florida to visit relatives and learned how to collect scallops. This may be my new favorite hobby! It was like exercise and hunting and gathering, searching for buried treasure with the scallops shimmering in the sea grass.
We traveled down the Econfina River from Econfina State Park out into the grassy flats of the Gulf. We collected nearly our legal limit which made it possible to have them once up at my sister-in-law’s house and twice at my house.
We wore our Gluten Free Sage t-shirts and enjoyed the scallops simmered in coconut milk prepared for us by our lovely hostess. I was taking a much welcomed phone detox so I wasn’t taking photos during the trip, but my brother-in-law did get a few, along with a great group shot!
Speaking of shots, summer also brings warm memories of chilled tequila in pretty shot glasses placed on ice, which I enjoyed once at home with the cauliflower crust pizza and bay scallops. Now it feels like summer!
Gluten Free Cauliflower Crust Pizza with Bay Scallops (serves 6)
One pre-made cauliflower pizza crust, or make your own from this easy recipe by Epicurious
One package of heavenly oval tomatoes
2 California carrots, sliced
One red pepper, diced
One sweet onion, sliced
Two handfuls of fresh spinach
3 cups bay scallops
Extra virgin olive oil
1 tbsp butter
¼ cup of white wine (I prefer a fruity and dry Pinot Grigio)
Freshly grated Parmesan cheese
1. Preheat the oven to 450°F. Pre-bake the gluten free cauliflower pizza crust for approximately 10 minutes, then carefully flip the crust and bake for another 10 minutes.
2. Drizzle enough olive oil to lightly coat bottom of cast iron skillet and add one tablespoon of salted butter. Sauté carrots, onion and pepper for 5 minutes at medium-high heat. Add tomatoes and cook an additional 2 minutes, then add spinach and sauté until wilted. Remove veggies from heat and set aside.
3. Rinse the scallops and pat dry with a paper towel. Sprinkle generously with salt and pepper.
4. Add 2 tsp olive oil and 1 tbsp butter to cast iron skillet and heat to medium-high. The pan needs to be very hot in order for the scallops to cook properly. You’ll know the pan is hot enough if you drop some water on the pan, and it evaporates instantly.
5. Place scallops in a single layer in skillet. You may need to cook them in several batches so you don’t overcrowd the pan. Sauté scallops for 2 minutes, then flip and cook for another 2-3 minutes. If the scallops don’t peel off the pan easily, let them cook for a few more seconds.
6. Top the pizza crust with sautéed veggies and freshly grated parm. Place into the oven to warm at 400°F until cheese is melted.