Having never been a fan of cauliflower, this is a rather interesting post from a fellow blogger… 🙂
I’ll definitely need to give this a go. I already have a bread making machine, that produces the best pizza bases ever but I ashamedly have to admit to going for the ‘meat feast’ toppings that leaves my base rather greasy!
CAULIFLOWER-CRUST PIZZA RECIPE:
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
1/2 head cauliflower (about 2 cups riced)
1 clove garlic, minced
1 cup part-skim shredded mozzarella cheese
1 egg, beaten
1 teaspoon basil
1 teaspoon oregano
1. Pre-heat oven to 400° F.
2. Prep a cookie sheet or pizza stone. You can grease the cookie sheet or use parchment paper. I would highly recommend using a pizza stone or parchment paper as it tends to stick to pans.
3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor or blender and pulse just until the texture is similar to rice. If you don’t have a food processor, you can grate the cauliflower with a cheese grater or chop it.
4. Sauté cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes.
5. In a bowl combine the cooked cauliflower with all remaining ingredients.
6. Spread dough out evenly over parchment paper (or stone) – about 1/4 to 1/3 of an inch thick. The pizza should be about 9-10 inches in diameter.
7. Bake for 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
8. Remove the crust from the oven.
9. Top with pizza sauce and toppings. Be careful not to add too many heavy toppings as you don’t want to weigh down the crust.
10. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.