Cauliflower Pizza Crust
This was delicious. From now on, I know when I have a pizza craving, I can have a cauliflower crust pizza and enjoy it every bit as much as a high calorie, high carb pizza.
I used the recipe from The Lucky Penny and changed a few things. Here you go!
Cauliflower Pizza Crust
(All organic ingredients where possible)
1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon sea salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between your 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 (beaten)
optional 1 tablespoon almond meal or spelt flower
Desired amount of sauce, cheese for topping, and other toppings.
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 rub it with olive oil.
Wash and dry a cauliflower. Cut off the florets, you don't need much stem. (If you read my tip of the week #1 you will know what to do with the stem). Just stick with the florets for this recipe but don’t waste the stems. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower.. You should end up with 2 to 3 cups cauliflower. 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 ring it well. 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 out close to a half cup of water. (Again if read Tip 1 you will know what did with that. It is full of nutrition and flavour so it definitely did not go down my drain.
Placed rung out cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon sea 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. I also added 1 tablespoon spelt flour because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the if you have closer to 3 cups of cauliflower. 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 thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 9 - 14 minutes, until it starts to turn golden brown. Leave it in longer if it is not golden. Remove from oven.
Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 7 to 10 minutes until the cheese is melted, bubbly, and slightly golden
Let rest for a couple of minutes. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!
Everyone has their own taste for ingredients – so go for it. I was going to make pizza sauce from scratch, but with my real estate and yoga today I didn’t have time. I opted for Organic Eden Brand Sauce.
*I absolutely love the Pampered Chef Pizza Stone. I buy my Pampered Chef products from Kim Moreau here in Sault Ste Marie.
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