I give full credit to Melissa (Smells Like Brownies) for this idea. I’d heard of cauliflower pizza crust before and thought I should try it, but I never got around to it. So I was really glad when she brought it up and suggested we try it.
It turns out that cauliflower crust is really easy! It doesn’t taste or feel like traditional crust, but it is yummy and chewy – I liked it! I was surprised that I could actually pick up a slice and it held together. So whether you are gluten-free, looking for low-carb, or just like to try new things, I highly recommend this pizza crust!
The first step is to pulse the cauliflower in a food processor until very fine. Then place in a bowl, cover with plastic wrap, and microwave to steam. Carefully remove the plastic wrap and transfer to a cheesecloth lined colander to cool. Once it is cool enough to handle, twist the cloth and squeeze to release as much moisture as possible. Like really squeeze this thing to death, I’m not joking. You may need to take turns with a cooking buddy like we did.
When you’ve removed as much moisture as you can, add mozzarella, Parmesan, oregano, garlic powder, red pepper, salt, and an egg. Use your hands to combine into a dough.
Dump the dough onto a piece of parchment paper and flatten into the desired shape. You want it to be pretty even and thin.
Transfer the shaped dough onto a heated pizza stone (on into a heated oven on a sturdy baking sheet). You want it to be partially cooked before removing, adding toppings, and returning to the oven (unless your toppings are precooked – then you want it all the way cooked).
We made a classic cheese pizza with jarred tomato sauce (I really like this brand of pasta sauce, so I figured I would try the pizza sauce and it was also good).
Simply scatter shredded mozzarella over tomato sauce and return to the oven until the crust starts to brown, then broil to get the cheese nice and bubbly.
Fresh basil is optional, but delicious.
Cauliflower Crust Pizza
barely adapted from The Lucky Penny
makes 1 12-inch pizza crust
1 small head cauliflower
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp kosher salt
dash of crushed red pepper
1/4 cup shredded mozzarella
1/4 cup shredded parmesan
1 egg
Trim the cauliflower and cut into florets, discarding the center stem. Puree the cauliflower in a food processor until fine and snowy.
Transfer to a microwave-safe bowl. Cover the bowl tightly with plastic wrap and microwave on high for 4 minutes. Immediately remove the plastic wrap from the bowl to release the steam, and let the cauliflower cool for 10–15 minutes, or until cool enough to handle.
Heat the oven to 450 deg F. Place a baking stone or cookie sheet in the oven to heat.
Place the cauliflower in a cheesecloth. Wring until the cauliflower stops releasing water (there should be at least 1/4 cup liquid, and up to 1/2 cup).
Combine the wrung cauliflower with the spices, cheeses, and egg, mixing thoroughly with clean hands.
Press the cauliflower mixture into a 12-inch circle on a sheet of parchment paper. Using a pizza peel or cutting board, slide the crust (on the parchment) into the oven onto the hot baking stone.
Bake for 10–11 minutes, until golden and set. Remove from the oven, top as desired, then continue baking another 5–10 minutes to cook the toppings.
One Year Ago – French Onion Mac and Cheese
Two Years Ago – Asparagus Custard Tart
Three Years Ago – Strawberry Rhubarb Lattice Pie
Four Years Ago – Chicken with Peanut Sauce
Yum yum yum!!