US 20190008191A1 (19 ) United States (12 ) Patent Application Publication (10 ) Pub. No. : US 2019 /0008191 A1 Galletti (43 ) Pub . Date : Jan . 10 , 2019

(54 ) CAULIFLOWER PIZZA CRUST A21D 2/ 36 (2006 .01 ) A21D 13 /41 ( 2006 .01 ) (71 ) Applicant: Ittella International, Inc ., Paramount, (52 ) U . S . CI. CA (US ) CPC ...... A23L 19 / 09 (2016 .08 ) ; A21D 2 / 262 ( 2013 .01 ) ; A21D 2 / 263 (2013 .01 ) ; A23V ( 72 ) Inventor: Sarah Galletti, Paramount, CA (US ) 2002 /00 ( 2013 . 01 ) ; A21D 2 / 362 ( 2013 .01 ) ; ( 73 ) Assignee: Ittella International , Inc. , Paramount, A21D 13/ 41 ( 2017. 01 ); A21D 2 / 366 ( 2013 .01 ) CA (US ) (57 ) ABSTRACT A gluten - free cauliflower - based pizza and a prepara (21 ) Appl. No. : 16 /029 ,417 tion process for creating a cauliflower -based pizza crust are provided . The gluten - free cauliflower- based pizza dough ( 22 ) Filed : Jul. 6 , 2018 comprises a quantity of pureed cauliflower. Egg whites and either shredded mozzarella cheese or parmesan cheese are Related U . S . Application Data mixed with the pureed cauliflower to form a mixture . Flour ingredients comprising potato flour , chickpea / garbanzo bean (60 ) Provisional application No . 62/ 529 , 716 , filed on Jul. flour , brown rice flour are combined with the mixture . In a 7 , 2017 grain - free embodiment of the pizza dough , the flour ingre dients are comprised of potato flour and chickpea/ garbanzo Publication Classification bean flour. Seasoning ingredients are added to the mixture . (51 ) Int. Ci. Preferably , the season ingredients are Italian seasoning , A23L 19 /00 ( 2006 .01 ) including at least basil , oregano , rosemary , and thyme . A21D 2 /26 ( 2006 .01 ) Xanthan gum may be used as a thickening agent .

140 144

Pureed Cauliflower

148 Dairy Ingredients

152 Flour Ingredients

7156 Seasoning Ingredients

1600 Thickening Agents

164 Water Patent Application Publication Jan . 10 , 2019 Sheet 1 of 2 US 2019 /0008191 A1 ? 100

104

102 122H 1224

1226 122B

he

*

122F * 122C 122E hen 122D

w

FIGW . 1 (PRIOR ART)

100 120 104 108

pentru L sistem rey t ing IIIIIIIIITs 102 106 FIG . 2 (PRIOR ART) Patent Application Publication Jan . 10 , 2019 Sheet 2 of 2 US 2019 /0008191 A1

180 - 184 140 144 . Obtaining Pureed Cauliflower 188 Pureed Cauliflower Mixing Dairy Ingredients 148 Dairy Ingredients 192 Combining Flour Ingredients

152 196 Adding Flour Ingredients Seasoning Ingredients

- 200 7156 Incorporating Seasoning Ingredients Thickening Agents

160 204 Portioning Dough Thickening Agents - 208 - 164 Flattening Portions Water 212 Parbaking Portions FIG . 3 - 216 Topping

FIG . 4 US 2019 /0008191 A1 Jan . 10 , 2019

CAULIFLOWER PIZZA CRUST [0008 ] As will be recognized , gluten is a protein compos ite found in wheat and related grains that are used in pizza PRIORITY dough . Gluten has historically been important in because it gives elasticity to dough , helping it to rise and [0001 ] This application claims the benefit of and priority keep its shape, and can give the final product a chewy to U .S . Provisional Application , entitled “ Cauliflower Pizza texture . However, in individuals with coeliac disease , an Crust ,” filed on Jul. 7 , 2017 and having application Ser. No . autoimmune disorder , consumption of gluten causes adverse 62 / 529 ,716 . health issues , including, but not limited to : abdominal bloat ing, gas, vomiting, diarrhea ,migraines , and joint pain . While FIELD there is no known cure for coeliac disease , it is manageable [0002 ] The field of the present disclosure generally relates with a gluten - free diet . Additionally , some people also have to pizza . More particularly , the field of the invention relates a wheat allergy and some people, for various medical reasons , follow a gluten - free diet. to a cauliflower -based pizza crust and a preparation process [0009 ] Unfortunately , many gluten - free foods simply do for creating a cauliflower- based pizza crust. not taste as good as their gluten counterparts . In gluten - free , people often complain about the taste resulting from BACKGROUND the gluten substitute that is being used . In the absence of [0003 ] The conventional pizza pie comprises a dough base gluten , one needs some other binding agent, which often formed into a generally flat , circular or rectangular shell and times do not impart a pleasant taste into the food . covered with a sauce and a topping. Normally , the dough is [0010 ] There is a need , therefore , for gluten - free foods that a dough , the sauce is a tomato sauce , and the topping offer a pleasant taste . Accordingly , it would be desirable to includes cheese and often also includes other foods such as provide a pizza having a crust that is comprised of a pieces of pepperoni or anchovies . An outer edge crust is cauliflower -based pizza dough . Further , is would be desir formed around the perimeter of the dough base to hold the able to provide a pizza , wherein the pizza is comprised of a sauce and the topping on the base as the pie is made . The pie grain - free cauliflower- based pizza crust . is then baked in an oven , cut, and eaten . [0004 ] Pizza is a widely popular food item in the United SUMMARY States and around the world . By combining ingredients from [0011 ] A gluten - free cauliflower- based pizza crust and a the various food groups , including bread , cheeses , meats and preparation process for creating a cauliflower -based pizza vegetables, pizza has become a quick , easy and nutritious crust are provided . The gluten - free cauliflower -based pizza meal that can be consumed at home, in restaurants or dough comprises a quantity of pureed cauliflower. Egg pizzerias, and on the go . whites and either shredded mozzarella cheese or parmesan [0005 ] As shown in FIGS. 1- 2 , a typical pizza , generally cheese are mixed with the pureed cauliflower to form a designated 100 , is comprised of a dough substrate 102 and mixture . Flour ingredients comprising potato flour, chick one or more toppings 104 positioned over the dough sub pea / garbanzo bean flour , brown rice flour are combined with strate . The dough substrate 102 typically is formed into a the mixture . In a grain - free embodiment of the pizza dough , generally flat sheet 106 having a crust portion 108 extending the flour ingredients are comprised of potato flour and around a periphery of the sheet. As shown in FIG . 2 , the chickpea / garbanzo bean flour . Seasoning ingredients are crust portion 108 may be elevated relative to the sheet added to the mixture . Preferably, the season ingredients are portion 106 so as to form a raised crust, similar to a Italian seasoning, including at least basil , oregano , rosemary , traditional pie ; hence the common reference to pizza as a and thyme. Xanthan gum may be used as a thickening agent . " pizza pie . ” The sheet portion 106 and the crust portion 108 [0012 ] In an exemplary embodiment, a gluten - free cauli define a surface or recess 120 for receiving the toppings 104 . flower - based pizza dough for creating a cauliflower pizza The assembled pizza 100 is typically baked before serving . crust comprises : a quantity of pureed cauliflower ; one or [0006 ] After baking , the pizza 100 typically is divided into more dairy ingredients mixed with the quantity of pureed a number of individual pieces 122A , 122B , 122C , 122D , cauliflower to form a mixture ; one or more flour ingredients 122E , 122F, 122G , 122H ( collectively , “ pieces 122 ” ) . The combined with the mixture; one or more seasoning ingre pieces 122 may be formed by cutting the pizza 100 into dients added to the mixture ; and one or more a thickening pie - shaped wedges, as shown in FIG . 1 , or otherwise . agent. Regardless of how the pizza 100 is cut, the amount of the [0013 ] In another exemplary embodiment, the quantity of crust portion 108 on each piece 122 is limited to the crust the pureed cauliflower comprises substantially 32. 80 % , by portion 108 along the original peripheral edge of the sheet weight, of the pizza dough . In another exemplary embodi portion 106 or, in some cases, depending on how the pizza ment, the one or more dairy ingredients are comprised of egg was cut, may not have any exposed crust whatsoever. whites and shredded mozzarella cheese , the egg whites [ 0007 ] The crust portion 108 of the pizza 100 is often the comprising substantially 6 . 00 % of the pizza dough and the portion of the pizza that is most desired by certain consum shredded mozzarella cheese comprising substantially ers . Furthermore , the crust portion 108 of the pizza 100 often 22 . 20 % of the pizza dough . In another exemplary embodi provides a useful function . For example, the crust portion ment, the one or more dairy ingredients are comprised of egg 108 on a piece 122 of pizza 100 often is used by consumers whites, a portion of parmesan cheese , and a portion of to hold the piece of pizza without contacting the toppings mozzarella cheese . 104 . Furthermore , the crust portion 108 , particularly a raised [0014 ] In another exemplary embodiment, the one or more crust portion , provides a certain structural stability to the flour ingredients are comprised of potato flour, chickpea / piece 122 of pizza 100 , thereby making it easier to hold and garbanzo bean flour, brown rice flour. In another exemplary consume. embodiment, the pizza dough is comprised of substantially US 2019 /0008191 A1 Jan . 10 , 2019

15 .80 % potato flour , 11. 60 % chickpea/ garbanzo bean flour, portions onto a machine that flattens the portions, such that and 11 .27 % brown rice flour. In another exemplary embodi - the each of the plurality of portions has a sheet portion and ment, the brown rice flour may be omitted , such that the a peripheral crust portion . In another exemplary embodi pizza dough is grain - free and is comprised of 15 . 80 % potato ment, flattening comprises a hand - flattening process flour and 22. 89 % chickpea garbanzo bean flour . whereby a practitioner manipulates each of the plurality of [ 0015 ] In another exemplary embodiment, the one or more portions into a sheet portion and a peripheral crust portion . seasoning ingredients are comprised of a quantity of Italian [0022 ] In another exemplary embodiment , the preparation seasoning, the quantity comprising substantially 0 . 13 % , by process further comprises adding one or more toppings to weight, of the pizza dough . In another exemplary embodi each of the plurality of portions and freezing for storage . In ment, the Italian seasoning comprises at least any of roasted another exemplary embodiment, the preparation process garlic , basil, oregano , rosemary , and thyme. In another further comprises adding one or more toppings to each of the exemplary embodiment, the one or more thickening agents plurality of portions and cooking to produce cooked cauli comprises a quantity of xanthan gum and a portion of water flower -based pizzas. to add texture to the pizza dough , the quantity comprising substantially 0 . 20 % , by weight, of the pizza dough . BRIEF DESCRIPTION OF THE DRAWINGS [ 0016 ] In an exemplary embodiment, a preparation pro cess for a cauliflower - based pizza crust comprises : obtaining [0023 ] The drawings refer to embodiments of the present a quantity of pureed cauliflower , mixing one or more dairy disclosure in which : ingredients with the quantity of pureed cauliflower to form [0024 ] FIG . 1 illustrates a top plan view of a prior art a mixture ; combining flour ingredients with the mixture ; pizza ; adding seasoning ingredients to the mixture ; incorporating a [0025 ] FIG . 2 illustrates a cross - sectional view of the thickening agent into the mixture to form a pizza dough ; pizza of FIG . 1 , taken along line A - A ; portioning the pizza dough into a plurality of portions; [ 0026 ] FIG . 3 illustrates a list of ingredients comprising an flattening each of the plurality of portions to form a sheet exemplary embodiment of a gluten - free cauliflower -based portion and a crust portion ; and parbaking the plurality of pizza dough , according to the present disclosure ; and portions . [0027 ] FIG . 4 is a flow chart illustrating an exemplary [ 0017 ] In another exemplary embodiment, obtaining the process for preparing a cauliflower - based pizza crust, pureed cauliflower comprises combining cauliflower with according to the present disclosure . water or chicken stock , cooking until the cauliflower is very [0028 ] While the present disclosure is subject to various tender, and pureeing by way of a slotted spoon or a food modifications and alternative forms, specific embodiments processor. In another exemplary embodiment, the quantity thereof have been shown by way of example in the drawings of pureed cauliflower comprises substantially 32 .80 % of the and will herein be described in detail . The invention should pizza doughoh . be understood to not be limited to the particular forms [0018 ] In another exemplary embodiment, the one ormore disclosed , but on the contrary , the intention is to cover all dairy ingredients are comprised of egg whites and shredded modifications , equivalents , and alternatives falling within mozzarella cheese . In another exemplary embodiment, par the spirit and scope of the present disclosure . mesan cheese is used in place of a portion , or all the shredded mozzarella cheese . In another exemplary embodi DETAILED DESCRIPTION ment, the egg whites and the shredded mozzarella cheese [0029 ] In the following description , numerous specific respectively comprise 6 .00 % and 22 .20 % of the pizza details are set forth in order to provide a thorough under dough . standing of the present disclosure. It will be apparent, [0019 ] In another exemplary embodiment, the flour ingre however , to one of ordinary skill in the art that the invention dients are comprised of potato flour, chickpea / garbanzo bean disclosed herein may be practiced without these specific flour , and brown rice flour, the potato flour comprising details . In other instances , specific numeric references such substantially 15 .80 % of the pizza dough , the chickpea / as “ first ingredient, " may be made . However , the specific garbanzo bean flour comprising substantially 11 .60 % of the numeric reference should not be interpreted as a literal pizza dough , and the brown rice flour comprising substan sequential order but rather interpreted that the “ first ingre tially 11 . 27 % of the pizza dough . In another exemplary dient ” is different than a " second ingredient. ” Thus , the embodiment, the flour ingredients are comprised of potato specific details set forth are merely exemplary . The specific flour and chickpea /garbanzo bean flour , the potato flour details may be varied from and still be contemplated to be comprising substantially 15 .80 % of the pizza dough , the within the spirit and scope of the present disclosure . The chickpea /garbanzo bean flour comprising substantially term “ coupled ” is defined as meaning connected either 22. 89 % of the pizza dough . directly to the component or indirectly to the component 10020 ] In another exemplary embodiment, the seasoning through another component. Further , as used herein , the ingredients comprise substantially 0 . 13 % , by weight, of the terms “ about, " " approximately ,” or “ substantially " for any pizza dough . In another exemplary embodiment , the sea numerical values or ranges indicate a suitable dimensional soning ingredients are comprised of Italian seasoning. In tolerance that allows the part or collection of components to another exemplary embodiment, the thickening agent is function for its intended purpose as described herein . comprised of a quantity of xanthan gum , the quantity being [ 0030 ] In general , the present disclosure describes a glu substantially 0 .20 % , by weight, of the pizza dough . ten - free cauliflower -based pizza dough and a preparation 0021 ] In another exemplary embodiment, portioning process for the pizza dough that may be used to create a comprises forming the plurality of portions such that each cauliflower -based pizza crust . The gluten - free cauliflower portion has a desired weight or size . In another exemplary based pizza dough comprises a quantity of pureed cauli embodiment, flattening comprises putting the plurality of flower. One or more dairy ingredients are mixed with the US 2019 /0008191 A1 Jan . 10 , 2019 quantity of pureed cauliflower to form a mixture. The dairy according to the present disclosure . The preparation process products may be comprised of egg whites and either shred - 180 begins with a step 184 comprised of obtaining pureed ded mozzarella cheese or parmesan cheese . One or more cauliflower 144 . It is contemplated that, in some embodi flour ingredients are combined with the mixture . The flour ments , the pureed cauliflower 144 may be obtained by ingredients may be comprised of potato flour , chickpeal combining cauliflower with water or chicken stock , cooking garbanzo bean flour, brown rice flour. In a grain - free until the cauliflower is very tender , and pureeing by way of embodiment of the pizza dough , the flour ingredients are a slotted spoon or a food processor. It should be understood , comprised of potato flour and chickpea / garbanzo bean flour. however, that the pureed cauliflower 144 may be obtained by One or more seasoning ingredients are added to the mixture . way of various techniques or methods , without limitation . Preferably , the season ingredients are comprised of a quan [0036 ] As disclosed herein , the pureed cauliflower 144 tity of Italian seasoning , including at least basil , oregano , preferably comprises approximately 32 .80 % , by weight, of rosemary , and thyme . Xanthan gum may be used as a the pizza dough 140 . For example , a quantity of the pureed thickening agent . cauliflower 144 comprising 3 . 28 pounds ( lbs . ) , or 92 . 9864 [0031 ] FIG . 3 illustrates a list of ingredients 140 compris grams, may be utilized to produce approximately 10 .00 lbs . ing an exemplary embodiment of a gluten - free cauliflower of the pizza dough 140. Further, a quantity of approximately based pizza dough (hereinafter , “ pizza dough 140 " ) that may 700 .00 lbs. of the pizza dough 140 may be produced by way be used to create a cauliflower- based pizza crust . The pizza of substantially 230 lbs. of pureed cauliflower 144 . dough 140 generally is comprised of pureed cauliflower 144 , [0037 ] Once a desired quantity of the pureed cauliflower dairy ingredients 148 , one or more flour ingredients 152 , 144 has been obtained , the dairy ingredients 148 may be seasoning ingredients 156 , one or more thickening agents mixed with the pureed cauliflower 144 at a step 188 . In some 160 , and water 164 . In one exemplary embodiment, the embodiments of the pizza dough 140 , the dairy ingredients pizza dough 140 comprises cauliflower , low -moisture moz 148 may be comprised of egg whites and shredded mozza zarella cheese , rice flour, tapioca starch , water, egg whites, rella cheese . As disclosed hereinabove , parmesan cheese modified rice starch , sugar , organic , salt , cultured may be used in place of a portion , or all the mozzarella brown rice , garlic powder , Italian seasoning, xanthan gum . cheese , as desired . Continuing with the above example of In one exemplary embodiment, the pureed cauliflower 144 producing approximately 10 . 00 lbs. of the pizza dough 140 , comprises approximately 32 . 80 % , by weight, of the pizza the dairy ingredients 148 may be comprised of substantially dough 140 . The dairy ingredients 148 may be comprised of 0 .6 lbs. ( 17 .0097 grams) egg whites and substantially 2 .22 egg whites and shredded mozzarella cheese . The egg whites lbs . (62 . 93589 grams) shredded mozzarella cheese . Further , generally comprise 6 . 00 % , and the shredded mozzarella to produce a quantity of approximately 700 .00 lbs. of the cheese comprises 22 . 20 % of the pizza dough 140 . It is pizza dough 140 , substantially 42 lbs . of egg whites and contemplated that the shredded mozzarella cheese is of a substantially 155 lbs . of shredded mozzarella cheese may be non -GMO lower- moisture , part- skim variety . In some mixed with the pureed cauliflower 144 during the step 188 . embodiments , however , parmesan cheese may be used in 0038 ] In a step 192 , the flour ingredients 152 may be place of a portion , or all the mozzarella cheese , as desired . combined with the pureed cauliflower 144 and the dairy [0032 ] The flour ingredients 152 may be comprised of ingredients 148 . In a gluten -free embodiment of the pizza potato flour , chickpea / garbanzo bean flour, brown rice flour. dough 140 , the flour ingredients 152 may be comprised of In one exemplary gluten - free embodiment, the pizza dough 111 lbs . of potato flour, 81 lbs . of chickpea / garbanzo bean 140 is comprised of approximately 15 . 80 % potato flour , flour 81 lbs. , and 79 lbs. of brown rice flour to produce 11 .60 % chickpea/ garbanzo bean flour, and 11. 27 % brown substantially 700 . 00 lbs. of the pizza dough 140 . In a rice flour. In one exemplary grain -free embodiment, the grain - free embodiment of the pizza dough 140, the flour brown rice flour may be omitted , such that the pizza dough ingredients 152 may be comprised of 1 .58 lbs. (44 .79221 140 is comprised of 15 . 80 % potato flour and 22 .89 % chick grams) of potato flour and 2 .29 lbs. (64 . 920355 grams) of pea / garbanzo bean flour. chickpea / garbanzo bean flour to produce substantially 10 .00 [ 0033] The seasoning ingredients 156 preferably are com lbs. of the pizza dough 140 . prised of Italian seasoning , such that the Italian seasoning [0039 ] In a step 196 , the seasoning ingredients 156 may be comprises approximately 0 . 13 % , by weight , of the pizza added to the mixture comprised of the pureed cauliflower dough 140 . In some embodiments , the Italian seasoning may 144 , the dairy ingredients 148 , and the flour ingredients 152. be comprised of a blend of ground spices such as, by way of As disclosed above, the seasoning ingredients 156 prefer non - limiting example , basil , oregano , rosemary, thyme, ably are comprised of Italian seasoning , including a blend of roasted garlic , garlic powder, sage , cilantro , and the like. at least basil , oregano , rosemary , thyme. In some embodi [0034 ] As disclosed above, one or more thickening agents ments, the seasoning ingredients 156 may be further com 160 may be incorporated into the pizza dough 140 . In some prised of garlic powder, sage , cilantro , and the like. The embodiments , the one or more thickening agents 160 may be seasoning ingredients 156 comprise approximately 0 . 13 % , comprised of xanthan gum . In one embodiment, the xanthan by weight , of the pizza dough 140 . Thus , 10 . 00 lbs . of the gum comprises approximately 0 .20 % , by weight , of the pizza dough 140 may be comprised of substantially 0 .013 pizza dough 140 . As will be recognized , xanthan gum is a lbs. ( 0 . 3685435 grams) of seasoning ingredients 156 , and polysaccharide having a wide variety of known uses, includ 700. 00 lbs. of the pizza dough 140 may be comprised of ing being useful as a powerful thickening agent, and is approximately 1 . 0 lb . of seasoning ingredients . useful as a stabilizer to prevent ingredients from separating . [0040 ] One or more thickening agents 160 may be incor Further , the water 164 may be added , as desired , to add porated into the mixture during a step 200 . Further, water texture to the pizza dough 140 . 164 may be added to add texture to the pizza dough 140 , as 10035 ] FIG . 4 is a flow chart illustrating an exemplary deemed necessary . In some embodiments , the thickening preparation process 180 for a cauliflower- based pizza crust , agents 160 may be comprised of xanthan gum , as described US 2019 /0008191 A1 Jan . 10 , 2019 herein . The xanthan gum typically comprises approximately plated that after manipulating the pizza dough 140 into the 0 . 20 % , by weight, of the pizza dough 140 . As such , 10 .00 sheet and crust portions 106 , 108 in step 208 , the practitioner lbs. of the pizza dough 140 may be produced by way of may transfer the flattened pizza dough 140 onto a preheated substantially 0 .02 lbs . ( 0 .56699 grams) of xanthan gum . baking stone , baking sheet, or an equivalent baking surface . Similarly , 700 .00 lbs. of the pizza dough 140 may be In some embodiments, the baking surface may be comprised comprised of approximately 1. 4 lbs. of xanthan gum . of a pizza stone , a steel sheet, or adequately sized quarry [ 0041] Once steps 184 through 196 have been performed , tiles, as desired . Preferably , the baking stone has been the mixture may be used to produce the desired quantity of sufficiently preheated in an oven at a temperature ranging the pizza dough 140 . As will be appreciated , the pizza dough between about 500 -550° F . In step 212 , the portion of pizza 140 generally is of a yeast - free variety , and thus there is no dough 140 comprising the sheet and crust portions 106 , 108 need to wait for the pizza dough to “ rise” as is commonly may be baked for about 10 minutes before the one or more done with conventional yeast - based pizza . At a step toppings are placed onto the sheet portion 106 in step 216 . 204 , the pizza dough 140 may be advantageously portioned . Next, the portion of pizza dough 140 comprising the sheet It is contemplated that the pizza dough 140 may be divided and crust portions 106 , 108 , as well as the selected toppings into a plurality of portions having a desired weight and /or may be “ finished off ” by baking an additional 7 - 10 minutes size. In step 208 , the plurality of portions may be put onto until the crust portion 108 becomes lightly browned . As a a machine that flattens the portions , such that the portions , final step , the cooked cauliflower -based pizza may be placed upon being baked , will have a sheet portion 106 and a crust onto a rack and allowed to cool slightly . Once the cauli portion 108 . It is contemplated , however , that step 208 may flower - based pizza is cool enough to be handled , the prac be comprised of a hand - flattening process whereby a prac titioner may slice the pizza into pieces and serve the pizza titioner may manipulate each of the portions into a sheet pieces , as desired . portion 106 and a crust portion 108 . 10045 ) While the invention has been described in terms of [0042 ] In a step 212 , the flattened portions of pizza dough particular variations and illustrative figures, those of ordi 140 comprised of the sheet and crust portions 106 , 108 may nary skill in the art will recognize that the invention is not be parbaked , as desired . As will be appreciated , parbaking is limited to the variations or figures described . In addition , a cooking technique whereby the flattened portions of the where methods and steps described above indicate certain pizza dough 140 may be partially baked and then rapidly events occurring in certain order, those of ordinary skill in frozen for storage . In general, the raw pizza dough 140 may the art will recognize that the ordering of certain steps may be baked normally , but halted at about 80 % of the normal be modified and that such modifications are in accordance cooking time , at which point the flattened portions of the with the variations of the invention . Additionally , certain of pizza dough 140 may be rapidly cooled and frozen . the steps may be performed concurrently in a parallel [ 0043 ] When the parbaked portion of the pizza dough 140 process when possible , as well as performed sequentially as is desired to form a cooked cauliflower -based pizza , one or described above . To the extent there are variations of the more toppings may be added to the sheet portion 106 of the invention , which are within the spirit of the disclosure or pizza dough 140 in step 216 . It is contemplated that the one equivalent to the inventions found in the claims, it is the or more toppings may be comprised of any of various intent that this patent will cover those variations as well . sauces , meat toppings, and non -meat toppings . The sauces Therefore , the present disclosure is to be understood as not may include , but are not limited to alfredo sauce , BBQ limited by the specific embodiments described herein , but sauce , blue cheese sauce , garlic parmesan white sauce , only by scope of the appended claims . marinara sauce , hot sauce , mango habanero sauce , ranch What is claimed is : dressing , robust inspired tomato sauce , tomato sauce , and 1 . A gluten - free cauliflower- based pizza dough for creat the like. In some embodiments , the meat toppings may ing a cauliflower pizza crust, comprising : include, but are not limited to bacon , beef, ham , Italian a quantity of pureed cauliflower ; sausage, pepperoni, Philly steak , premium chicken , salami, one or more dairy ingredients mixed with the quantity of sliced Italian sausage , and the like. Further, in some embodi pureed cauliflower to form a mixture ; ments , the non -meat toppings may include , but are not one or more flour ingredients combined with the mixture; limited to low -moisture mozzarella cheese , American cheese , banana peppers , black olives, cheddar cheese , one or more seasoning ingredients added to the mixture ; cheese , diced tomatoes , feta cheese , roasted zucchini, and roasted green bell peppers , roasted yellow bell peppers , one or more a thickening agent. roasted red bell peppers , hot sauce , jalapeno peppers, mush 2 . The pizza dough of claim 1 , wherein the quantity of the rooms, roasted onions, pineapple , shredded parmesan , a pureed cauliflower comprises substantially 32 .80 % , by pecorino Romano and parmesan cheese blend , shredded weight , of the pizza dough . provolone cheese , sliced provolone , spinach , and the like . It 3 . The pizza dough of claim 1 , wherein the one or more is contemplated that the low -moisture mozzarella cheese is dairy ingredients are comprised of egg whites and shredded of a non -GMO part- skim variety . The parbaked portion of mozzarella cheese, the egg whites comprising substantially the pizza dough 140 and the selected toppings may be 6 .00 % of the pizza dough and the shredded mozzarella “ finished off " by baking at normal temperatures until the cheese comprising substantially 22 . 20 % of the pizza dough . cooked cauliflower -based pizza is desirably ready for con 4 . The pizza dough of claim 1 , wherein the one or more sumption , as indicated by the crust portion 108 becoming dairy ingredients are comprised of egg whites, a portion of lightly browned . parmesan cheese , and a portion ofmozzarella cheese . [0044 ] In some instances , a cooked pizza having a cauli 5 . The pizza dough of claim 1 , wherein the one or more flower - based pizza crust may be desired immediately, in lieu flour ingredients are comprised of potato flour, chickpea / of parbaking the pizza dough 140 in step 212 . It is contem garbanzo bean flour, brown rice flour. US 2019 /0008191 A1 Jan . 10 , 2019

6 . The pizza dough of claim 5 , wherein the pizza dough 13. The preparation process of claim 11 , wherein the is comprised of substantially 15 . 80 % potato flour , 11. 60 % quantity of pureed cauliflower comprises substantially chickpea / garbanzo bean flour, and 11. 27 % brown rice flour. 32 .80 % of the pizza dough . 7 . The pizza dough of claim 5 , wherein the brown rice 14 . The preparation process of claim 11 , wherein the one flour may be omitted , such that the pizza dough is grain - free or more dairy ingredients are comprised of egg whites and and is comprised of 15 . 80 % potato flour and 22 .89 % chick pea / garbanzo bean flour . shredded mozzarella cheese . 8 . The pizza dough of claim 1 , wherein the one or more 15 . The preparation process of claim 14 , wherein parme seasoning ingredients are comprised of a quantity of Italian san cheese is used in place of a portion , or all the shredded seasoning , the quantity comprising substantially 0 . 13 % , by mozzarella cheese . weight, of the pizza dough . 16 . The preparation process of claim 14 , wherein the egg 9 . The pizza dough of claim 8 , wherein the Italian whites and the shredded mozzarella cheese respectively seasoning comprises at least any of roasted garlic , basil , comprise 6 .00 % and 22 .20 % of the pizza dough . oregano , rosemary , and thyme. 17. The preparation process of claim 1 , wherein the flour 10 . The pizza dough of claim 1 , wherein the one or more ingredients are comprised of potato flour , chickpea / garbanzo thickening agents comprises a quantity of xanthan gum and bean flour, and brown rice flour, the potato flour comprising a portion of water to add texture to the pizza dough , the substantially 15 . 80 % of the pizza dough , the chickpea / quantity comprising substantially 0 . 20 % , by weight, of the garbanzo bean flour comprising substantially 11. 60 % of the pizza dough . pizza dough , and the brown rice flour comprising substan 11 . A preparation process for a cauliflower - based pizza tially 11 .27 % of the pizza dough . crust , comprising : 18 . The preparation process of claim 11, wherein the flour obtaining a quantity of pureed cauliflower ; ingredients are comprised of potato flour and chickpea / mixing one or more dairy ingredients with the quantity of garbanzo bean flour, the potato flour comprising substan pureed cauliflower to form a mixture; tially 15 . 80 % of the pizza dough , the chickpea / garbanzo combining flour ingredients with the mixture ; bean flour comprising substantially 22 .89 % of the pizza adding seasoning ingredients to the mixture ; dough . incorporating a thickening agent into the mixture to form 19 . The preparation process of claim 11 , wherein the a pizza dough ; seasoning ingredients comprise substantially 0 . 13 % , by portioning the pizza dough into a plurality of portions; weight, of the pizza dough . flattening each of the plurality of portions to form a sheet portion and a crust portion ; and 20 . The preparation process of claim 19 , wherein the parbaking the plurality of portions. seasoning ingredients are comprised of Italian seasoning. 12 . The preparation process of claim 11 , wherein obtain 21 . The preparation process of claim 11 , wherein the ing the pureed cauliflower comprises combining cauliflower thickening agent is comprised of a quantity of xanthan gum , with water or chicken stock , cooking until the cauliflower is the quantity being substantially 0 .20 % , by weight, of the very tender, and pureeing by way of a slotted spoon or a food pizza dough . processor.