Arugula, Kalamata, & Heirloom Tomato Bleu "Pizza"

Since the New Year, I have temporarily given up gluten in my diet in preparation for my upcoming wedding. Growing up with my father who was a diagnosed Celiac, we never ate pasta, pizza, bread etc. But, I simply can't do without them anymore! I love my Italian flour-filled delicacies! In an attempt to accommodate my diet, I've been experimenting with gluten-free crusts. This recipes detail a cauliflower-based crust, which when cooked properly, is simply delicious! Feel free to use a regular pizza crust - it's all about the combination of these toppings!

"Pizza" Crust 

Ingredients: 

½ head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 egg, beaten
1 tsp basil, dried
1 tsp oregano, dried
1 cup part-skim mozzarella cheese, shredded
2 tsp cornmeal (for bottom of "crust")

Method:

1) Preheat oven to 400F.

2) Lightly grease a cookie sheet or pizza stone with olive oil.

3) Chop cauliflower into florets and pulse in a food processor until the texture is similar to rice (*you can grate if you do not have a processor).

4) Saute cauliflower on medium heat for approximately 5-10 minutes, or until translucent in appearance.

5) In a bowl, combine cooked cauliflower with garlic, egg, oregano, basil, and mozzarella cheese.

6) Spread dough out evenly to approximately ¼ inch thick.

7) Bake for 25-30 minutes, or until the crust is golden brown, crispy on the edges, and cooked throughout the middle.

8) Remove crust from the oven, and transfer to a flat surface. Sprinkle cornmeal on the used cookie sheet, and re-transfer pizza back on top of cornmeal.

Topping

Ingredients:

1 cup pizza sauce

2 cups fresh arugula, coarsely chopped

1 cup Kalamata olives, pitted and chopped

1 cup Bleu cheese, crumbled

2 cups baby heirloom tomatoes, halved

Method:

1) Spread baked crust with tomato sauce. Arrange tomatoes and olives around the surface of the pizza crust, and add crumbled Bleu cheese.

2) Broil pizza for approximately 5 minutes, or until cheese is melted.

3) Remove from oven and generously add fresh arugula.

4) Let pizza stand for an additional 5 minutes, then serve!