Cauliflower Crust Pizza

It is rare I spend so much time preparing a meal as this takes, but I wanted to see what all the hubbub was about so I went for it. I combined 3 recipes I found on-line. As you can see it looks and tastes pretty legit. It is a fun way to get a couple servings of veggies in your day. Serve with a big green salad and you're crushing it. Mangia Yall!

INGREDIENTS

Cauliflower Crust Pizza

Cauliflower Crust Pizza

  • 4 cups cauliflower florets
  • 1 large pasture-raised egg
  • 1/3 cup shredded mozzarella
  • 1/3 cup shredded parmesan 
  • 1/2 teaspoon oregano flakes
  • 1/2 teaspoon roasted garlic powder
  • 1/2 teaspoon sea salt
  • Pizza toppings of choice!

Pictured Toppings: 1/4 cup organic marinara, 1/4 lb cooked Italian sausage, mozzarella, black olives. 

INSTRUCTIONS

  • Preheat oven to 400 degrees. 
  • Line a sheet pan with parchment paper. 
  • "Rice" your cauliflower by chopping it fine in a food processor or adding it to the "dry" container of a Vitamix. It should be chopped fine, similar to the size of rice grains.
  • Steam the cauliflower or boil it in water for about 5 minutes.
  • Drain if needed, then transfer cauliflower to a bowl to cool for 5-10 min so you don't burn your hands in the next step. 
  • DO NOT SKIP THIS STEP: Put cauliflower in a nut milk bag, cheesecloth, or clean kitchen towel, wrap up and twist at the top. Now, squeeze as much water out of the cauliflower as you can. The dryer the cauliflower the more crunch you can obtain. 
  • Now combine dried cauliflower with the remaining crust ingredients in a bowl. Make sure its mixed well. 
  • Pour out mix onto the sheet pan. Gather the "flour" into the center and start forming into a flat circle, square, or rectangle. I like circles because it reminds me of "real" pizza but different strokes for different folks. Try to get it as thin as you can, without creating any holes. Aim for 1/4 to 1/2 thick. Thicker will mean fluffier and less crispy. You do you.
  • Bake for 25-35 minutes until crust is to your desired brownness/crispiness. It's not going to turn into a cracker, there are limits. I cooked mine for about 25 minutes and achieved crispy edges.
  • While your crust is baking get your toppings prepared to assemble.
  • When your crust is done, top with your favorite toppings. I like to go easy on the sauce. It should be a fairly thin layer where you can see through most of it. Same goes for cheese.
  • Put pizza back in the oven for about 10 minutes until everything looks melty and to your liking.

Serves: 2, makes one pizza.

TIP: Next time I make this kind of effort I'll double or triple the recipe and freeze extra crust for future use.