Wednesday, March 4, 2015

Amazing, Hubby Approved Cauliflower Crust Pizza

This IS the BEST cauliflower pizza crust you will ever make. I've tried many versions and I'm confident that this pizza, this very one here, with a crust made out of a vegetable, is so delicious that you won't even think twice about the whole crust being made out of a vegetable thing. And yes, you can slice it and pick it up like a real piece of pizza.


cauliflowerpizza; cleaneating; glutenfree; weightloss;


If, despite my description, you are still a skeptic about the whole cauliflower crust thing, well then all I can say is, this is husband  (and kids) taste tested and approved.
 

SO, what are you waiting for?!!!
 Oh, yeah the recipe
 

Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil (I used coconut oil) 
 
Wash and throughly dry a small head of cauliflower. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. See above photo. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
 
 
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. I got a 1/3 cup water out of this cauliflower.
 
 
Dump cauliflower into a bowl. See how nice and light it is now, almost like flour! Well, kinda. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. Now add your egg and mix away. Hands tend to work best. 
 
 
 
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together.
 
Now, using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes. Until it looks like this:

Delicious, right? Just wait till you add the toppings and finish it off! Now add however much sauce  cheese, and toppings you want. You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden. Heaven!!
 

allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!
 
INGREDIENTS:
 
1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
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Desired amount of sauce, cheese for topping, and other toppings.

*3/15 update - If you are using a larger sized cauliflower, up the eggs to 1 egg  plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. 
 ** The slices will still be kinda floppy, but they shouldn't be crumbly.

ALSO...
  • Instead of microwaving you can steam the cauliflower just enough to get it slightly tender.
  • Instead of a food processor you can use a cheese grater to grate the cauliflower. 
  • I highly recommend parchment paper over tin foil. Don't use wax paper.  
  
 Let me know what  you think!!

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