Cauliflower Pizza Crust – You must try it to believe it!
I have to admit I didn’t have high hopes for this recipe but I was desperate. Still wanting to shed the extra pounds gained during 2014, and realizing that the older I get the less wheat tolerant I become, is a problem. Especially if you love pizza the way I love pizza. Homemade yeasty pizza with a multitude of delicious toppings from salmon to pesto… I miss pizza. So this was stab in the dark at recreating something that would remotely satisfy my pizza craving. Well! What can I say? I’m a convert! Great consistency and none of the bloating afterwards! And I like to think that I’m adding to my vegetable intake. You just have to try it yourself. Honestly, you’ll be amazed! My youngest son very reluctantly took a bit out of it and loved it. If you knew him, you’d understand what sort of a success this pizza is!
CAULIFLOWER PIZZA CRUST
1 head of cauliflower – Use the florets and discard the thick stem – Should yield about 3 cups of raw shredded cauliflower
⅓ cup finely grated parmesan cheese
⅓ cup finely grated asiago cheese (or any other dry hard flavorful cheese)
2 tbsp almond flour (see notes below for substitution)
¼ tsp dried oregano
1 small garlic clove, squashed
1 egg, beaten
¼ tsp of pepper
Toppings of your choice – tomato paste, peppers, mozzarella, prosciutto, pesto, pine nuts, etc.
Pre-heat the oven to 450°F
Place cauliflower florets in a food processor and pulse until they resemble fine breadcrumbs
Empty the cauliflower into a ceramic or glass bowl and cook in the microwave on high for 4 minutes (uncovered is fine) – This is one of those VERY rare instances I think it’s OK to use a microwave. Steaming makes it too soggy and the oven bakes it too much
Empty the cauliflower onto a clean tea towel, let it cool down a bit and then roll up the tea towel and squeeze as much water out of the cauliflower as possible. This is important or you will end up with a soggy crust (yuk)
Place cauliflower and other ingredients(except from the toppings): almond flour, oregano, cheeses, pepper and egg into a bowl and combine really well. Use your hands
Shape the dough into even balls. 4 small for personal pizzas (about 4″ each), 3 medium (about 6″ each) or two larger ones and of course, don’t divide at all if you prefer a really large pizza
Place them on a baking tin lined with parchment paper and put into the oven to bake for 10 minutes
I tried putting them on a greased tin and they stuck – so use parchment!
When the 10 minutes is up, turn them over and bake for a further 4 minutes
Take them out and either use immediately or cool down to use later – One day in the fridge wrapped in foil is fine but if you do, bring them to room temperature before using
If you are baking them straight away, reduce the oven heat to 400°F or bake at 400°F when you are ready
Top your pizza crust with toppings of your choice
Place on a slightly greased baking sheet (or line with parchment)
Bake for 6 to 8 minutes and enjoy!
Squeezing out as much water as you can is very important!
You can substitute almond flour with 1 tbsp of coconut flour and 1 tbsp of tapioca flour
Bake the raw crust on parchment unless you love washing pans
I use a fairly non-watery tomato paste – otherwise your crust may become too soggy and all your toppings will slide off
I love my pizzas with homemade chili oil – Recipe here
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