Cauliflower crust pizza (for real)

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Final product

Here I am again, in my quest to eat as little processed food as possible without compromising on taste.

Current obsession: cauliflower crust pizza! But who can blame me, when it tastes so good it exceeds all your expectations.

The cauliflower crust pizza craze has been going on for quite a while, and I am bit late catching on. In my defense, I did try to make cauliflower crust a few moths back but it turned out to be a disaster. The crust was completely stuck with the baking paper. This time I handled things differently.

The key to a successful crust is adding a lot of Parmesan, about 3-4 tablespoons, and also covering your baking sheet with oil before placing your dough. It would also help to lower your expectations when handling the dough. Don’t get me wrong, the taste is going to be ah-mazing, but the dough is never going to resemble an actual pizza dough. And that’s ok!

 

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I stumbled upon an very interesting article from a favorite magazine from back when I was living in the UK, Stylist. They have an article about the 5 best recipes of the vegetable of the moment, the cauliflower. And the recipe there, along with many other ones, call for straining the raw cauliflowers first ( after it has been pulsed in the food processor) to remove excess liquid. I skip this step in the recipe below, and actually think that the crust becomes a bit fluffier this way.

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Ingredients

2 cups cauliflower rice ( cauliflower pulsed in the food processor)

2 eggs

3-4 tablespoons finely grated Parmesan (or other similar hard cheese would work)

2-3 tablespoons amaranth flour

1-2 tablespoons olive oil

pinch of salt

 

Toppings

Anything that you like but here is how I made mine:

1 big piece of mozzarella di buffala

3-4 stalks of spring garlic

4-5 cherry tomatoes

4-5 brussel sprouts

1/2 courgette

more grated parmesan

pinch of oregano

topped with fresh parsley once out of the oven

and a drizzle of olive oil

 

Start by heating the oven at 175. Mix together all the ingredients of the crust by incorporating them well together. Keep in mind that it will never look like a real pizza dough ( actually not even close at this stage). Line a pan with baking paper and coat it with olive oil. Using your hands start putting the “dough” on the pan by shaping it and keeping an even thickness ( depending on how thick you would like it). Put it in the oven just like that, without the toppings at this stage. Bake it for 10-15 minutes until i start to resemble a pizza crust. Take it out of the one, flip it and start adding toppings. I like to add the courgettes and brussel sprouts first, then ribbons of spring garlic, some mozzarella di buffala, cherry tomatoes, a sprinkle of parmesan and some oregano. Put it back in the oven for 10-15 more minutes. Once out of the oven sprinkle some parsley and a few drizzles of olive oil. Completely irresistible when it is freshly out of the oven, but it has proved to taste incredible even cold or when eaten for lunch the next day 🙂

 

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