Cauliflower Crust PizzaPosted: June 11, 2013
For a while now, I’d been hearing about cauliflower crust pizza, and I’d always really wanted to try it. It seemed like a lot of work, so I’d never quite gotten around to it, but when the craving for pizza hit on Saturday and I had a little extra time, I decided to give it a shot.
And I’m really glad I did.
Not only was it not nearly as much work as I thought it’d be, but the results were absolutely awesome. It wasn’t quite as doughy as a traditional pizza dough, but it didn’t taste like cauliflower at all. The edges were crispy, the middle was chewy and, well… it tasted like pizza! And that’s exactly what I was going for.
I used this recipe as a guide, but I modified it a bit, and I couldn’t have been happier with how it came out. I hate soggy pizza, and although I was a little nervous this might turn out that way, it didn’t at all. I even heated up the leftovers the next day in the toaster oven, and they were just as good the second time. I couldn’t imagine how it would stick together and hold up, but somehow, it managed to!
The only trouble I did have was with the crust sticking to the pan, but luckily that’s an easy fix. If I had used a nonstick pan, a pizza stone, or coasted the pan with a little cornmeal, I think it would’ve been fine. (All I own is a crappy old set of cookies sheets that everything sticks to and I’m way too cheap to go out and buy parchment paper.) My mom has a pizza stone though, so I’m definitely going to try this one again the next time I’m at her house. I can’t wait to have her try it either because I honestly don’t think you would have any idea what it was made of if I didn’t tell you.
And what better way to justify eating a big cheesy pizza than to have it be made with a vegetable crust?!
- 1 medium head of cauliflower
- 1/2 cup mozzarella cheese
- 2 eggs
- 1 tablespoon almond flour
- Spices to taste – Oregano, basil, crushed red pepper, garlic
- Preheat oven to 450*F and place cookie sheet or pizza stone in oven to warm.
- Cut cauliflower into pieces, removing stems and leaves.
- Pulse cauliflower in food processor until it’s in tiny little pieces – the smaller, the better.
- Place the cauliflower in a microwave-safe bowl and microwave for 4-5 minutes.
- Dump cooked cauliflower onto a clean towel and allow to cool until it is able to be handled.
- Once cool, use the towel to ring out as much water as possible. (The more you can get out, the better, so you might have to work at it!)
- Dump the cauliflower into a mixing bowl and add all other ingredients. Mix well using a fork or your hands.
- Once “dough” is mixed, pull the hot pan/pizza stone out of the oven and coat it in a little bit of olive oil all over. (Some people use parchment paper here, but I didn’t have time for all that and mine worked out just fine without it, besides the aforementioned stickage.)
- Shape the “dough” into your desired shape on your cookie sheet/pizza stone. Pat it down so it’s about 1/2” thick in all spots.
- Bake for 10-12 minutes, until it starts to turn golden brown.
- Remove crust from the oven and add your desired topping. For my toppings, I used sauce, mozzarella cheese, peppers, and spices. (I wanted to also add chicken and spinach but apparently I was too excited about the crust actually working out that I forgot.) I made the sauce by mixing tomato paste (from a can, with one ingredient: tomatoes), water, and Italian seasonings.
- Put pizza back into the oven and bake for another 5-10 minutes, depending how crispy you like it.
- Once finished baking, remove from oven and let cool for several minutes.
- Slice with a pizza cutter and enjoy!
Give it a try and let me know what works for you and what doesn’t because this is one recipe that I definitely want to master!