Cauliflower crust pizza.
Hmmm. I had to try it. I wasn't convinced it was going to be good.
However, we are now believers. I'm going to be doing this more often.
There are many recipes out there for cauliflower crust and varying techniques.
I did the easy one first, using my food processor to chop it into a mealy texture.
This is a very messy endeavor so be fore-warned.
As you take off the cover to your processor to check out the progress, all the little bits of cauliflower explode all over the place. I mixed the "raw" (uncooked) cauliflower with the rest of the ingredients and baked it. This made a softer crust, even with the pre-baking, and definitely needed a fork to eat it. Still. It was yummy.
The other method is microwaving the cauliflower for 8 minutes and wringing it out with a clean dish towel. Wow... that was messy too. However, getting some of that moisture out of the cauliflower will make for a crispier crust, and be something you can pick up.
As to that messy dish towel... I'd recommend shaking it out outside and letting it dry out there. Otherwise... you're going to have more little bits of cauliflower all the way to the washing machine and then stuck to all your clothes. Sigh...
Makes 1 pizza
2/3 head of cauliflower, chopped in a food processor makes about 2-3 cups
2 garlic cloves (chopped with cauliflower above)
1/4 cup Parmesan, Romano or Asiago cheese, grated
1/2 cup low fat mozzarella cheese,
1 tsp oregano
1/2 tsp salt
Preheat oven to 450
Chop cauliflower in a food processor until a fine and a consistent texture.
Then, you can pick a method:
- Crisper Pizza- Microwave for 8 minutes, drain off any liquid you see (or even wring it out using a clean dishcloth). Let it cool a bit and then mix with the rest of the ingredients.
- Softer "Fork" Pizza- Mix uncooked cauliflower with all the ingredients.
It was surprisingly wonderful.
We made more yummy noises the following day when we ate it cold, standing in front of the fridge... hahaha.
I used a piece of parchment on top of my pizza stone as I was worried that all that cauliflower stuff would stick..
Here's a view of the crust after I pre-baked it before adding the sauce and toppings.
Here's what's been happening on my blog around, or on, this date over the years...
One year ago: Cherry Tomato Margarita
Two years ago: Mexican Cauliflower Soup for the Soul
Three years ago: Apricot, Cherry, Almond "Addin" Muffins- Base recipe