Cauliflower Pizza Perfection
We love pizza. Who doesn't? I could eat pizza all the time. I love it but it doesn't love me. Cheese and carb overload can make me lethargic and hurt my stomach. Be prepared. Cauliflower pizza crust is an event. It is a labor of love. It takes a while to prepare but once you figure it out it runs like a well oiled machine.
I've made the crust at least 5 times and each time I find a better way to do it to where it doesn't get burned, it is not too runny and tastes awesome.
Here is how the latest batch was made.
The ingredients makes 2 medium to large crusts of medium thickness. It is best to make them medium but closer to the thin side.
Ingredients: 2 medium heads of cauliflower 1 cup mozzarella cheese (divided. 1/2 cup for crust and 1/2 cup for topping) 1 tsp salt (Himalayan salt is my preference) 1 tsp black pepper 1 tsp dried oregano 1 tsp garlic salt or minced garlic 2 large eggs
1/4 cup of brown rice flour of spelt flour (our preference)
Items:
Steamer
Food processor
Cheese cloth or thin towel
Parchment paper
Baking pans
TIPS:
1) Line parchment paper to fit just to the lip of the pan. Easier to transfer crust or flip crust if you want to bake both sides. Also easier to clean the pan after pizza is cooled. 2) Check crust while cooking and pop any bubbles with a fork or toothpick. Occasionally smash the crust with a spatula to press out air and keep crust flat.
3) It is best to allow the crust to cool slight and then add sauce and toppings before heating the toppings for a few minuts.
4) Use a spatula vs your hands to remove them from the pan.
5) Parchment paper keeps the bottom of the crust from burning.
STEPS/Instructions: 1) Steam cauliflower until soft, preheat oven to 450. 2) Pulse in food processor to make “rice” consistency. Do NOT over blend or it will be too mushy. (If you do over blend that is okay. Just cook the crust longer.) 3) Place cauliflower into thin dish towel or cheese cloth and ring out the moisture from the cauliflower. The more water you get out the less mushy your crust will be. (Don't worry if you over blend. Just cook the crust a little longer.) 4) Combine all ingredients in a large bowl after you’ve removed the moisture. (egg, seasons, cheese) Mix well. 5) Press the mixture onto baking sheet. 6) Bake for 15-20 minutes at 450. I recommend checking at 15 and baking for 20 for a firmer crust. 7) Remove from oven and add your favorite ingredients and then bake for 5 to 8 more minutes to melt your cheese or heat your toppings.
NEW Instructions: (optional)
BEFORE adding toppings I added a new step this time. I carefully flipped the crust by using a second sheet of parchment paper so I could bake both sides of the crust for better cooking from top to bottom.
Make more than 1 so you can freeze it and use the other another time or make both now.
I've found that making 2 crusts is perfect for 3 to 4 people to enjoy several pieces each.
To this one we added a light layer of sauce, veggies, goat cheese, mozzarella, black olives an roasted garlic.
Add the toppings you love.
Make it just cheese, add pepperoni.
ENJOY!
If you want to see previous versions of what worked check out this post for cauliflower pizza.
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