For the last couple weeks I have been trying to eat healthier options and avoid unnecessary calories. It can be quite hard for me as I seem to constantly crave super greasy deep fried foods or squishy and doughy baked goods. There are not many vices in my life but deliciously bad food is my weakness and there is no way that I could turn down a nice cheesy and meaty pizza. Speaking of pizza I was mad craving it today but didn't want to give in to my temptations so I decided to attempt a cauliflower pizza.

Cauliflower pizza crust! What, have you gone mad? This may be your first reaction to hearing of this crazy idea but let me tell you it does not disappoint. With the right combination of ingredients you can barely tell its not real dough.

Cauliflower Pizza Crust Ingredients

  • Medium to large head of cauliflower
  • 1 egg
  • 3/4 cup of mozzarella cheese ( use skim for a lower calorie and reduced fat pizza )
  • Salt and pepper
  • Other herbs and spices to your liking
  • 1-3 cloves of garlic ( depends how garlicky you like food )

The base ingredients are the cauliflower, egg and cheese. From there you can add any sort of fresh or dried herb or spice. Red pepper flakes, garlic salt, onion soup mix, oregano or anything that appeals to you.

Procedure

Baking temperature 400 degrees

  1. Thoroughly wash head of cauliflower and cut out stem. Divide florets and cut into smaller pieces then finely grind in a food processor or blender. You may need to add water if you are using a blender. The texture should be very fine.
  2. Dump the ground cauliflower into a pan and cook over medium high head until cooked. I had mine on the stove for approximately 10 minutes. Let cool until safe to handle with your hands.
  3. Dump contents onto a clean dish towel. Gather up the corners of the towel and wring the water out. Wring it until you can wring it no more. The less water left in the cauliflower the better the pizza will turn out.
  4. Transfer dry cauliflower to a bowl and stir in cheese, salt, pepper, garlic and spices. I didn't give exact measurements of the spices because it depends how much flavour you want. Start with 1/4 teaspoon, stir and taste and add more if you need to. Add egg after you are happy with the flavour so that you don't get sick from raw egg.
  5. Preheat a pizza stone in the oven at 400 degrees. If you don't have a stone just use a regular baking sheet.
  6. On a piece of parchment paper divide your dough into 4 individual round crusts. Squish it down with your fingers until the crust is approximately 1/4 inch thick and fairly even.
  7. Pull the pizza stone out of the oven and very carefully place the parchment paper with the dough onto the stone.
  8. Throw back in the oven and bake 20-30 minutes. Start checking the bottoms at about 20 minutes to make sure that it does not burn. The longer you bake it for the crispier it will be. Once you are happy with how crisp the bottom looks take the stone out of the oven. Prep your toppings while the crust bakes.
  9. Flip the crust over so that the bottom is now the top. Its crispier which means it will stand up to the pizza sauce much better.
  10. Cover each crust in pizza sauce, cheese and topping of your choice. I chose tomato, pepperoni and cheese. Two had mozzarella and two had medium aged cheddar. The cheddar was by far the best as it added another dimension of flavour.
  11. Pop back in the oven for another 10-15 minutes. I used the broiler for the last five to brown the cheese. And that is all there is to it.

While I do like experimenting with different kinds of food this did have me leery at first. I was afraid it would just fall apart or taste terrible but both me and my guy were pleasantly surprised. The pizza crust almost tasted like traditional dough with a slight undertone of cauliflower with a softer and tender texture. Not only did it taste amazing but it was quite filling as well. We scarfed down our pizza at 12:30 lunch and was satiated until dinner at 5:45pm. Normally I would require a snack to make it all the way to dinner.

Happy Baking!

Posted
AuthorCamille Pacori