There are some things that simply CANNOT be replaced. A really good, traditional pizza crust is one of them.
HOWEVER…this cauliflower crust pizza is NOT a traditional crusted pizza. Is it? It’s made out of VEGETABLES. And while that may seem weird – when you think about it – it’s kind of wonderful. You get a LOAD of veggies into you (and your family) that you wouldn’t have had otherwise. Right? And it’s grain-free, so it’s probably pretty easy to digest. (There is cheese – but there doesn’t HAVE to be.)
I’ve made cauliflower crust pizza before and it was NOT GOOD. Total fail!! It took me a while to sort out what I was doing. But now I’ve GOT IT. And I can share with you just in time for PIZZA NIGHT.
Pizza night is not something I’m making up. If I had a penny for every client, every Community Dump participant, every parent I knew who said “What am I going to eat on Family Friday Pizza Night?”…
Well, now they can eat this! And it’s DELICIOUS! xo
CAULIFLOWER CRUST PIZZA
- 1 large cauliflower
- 1 egg
- 1/4 cup parmesan, grated
- 1/3 cup mozzarella, shredded
- 1/4 cup almond flour (optional)
- 1/4 tsp EACH oregano, basil, chili flakes
- 1/2 tsp EACH sea salt, garlic powder
- Choice of sauce: tomato or pesto (or both)
- Veggies for roasting: wild mushrooms, sweet pepper, red onion
- Other for roasting: balsamic vinegar, dried rosemary, olive oil, salt & pepper
- Other for topping: black olives, steamed collards or rapini, mozza, parm or feta
Equipment: food processor, steamer basket, cheesecloth/towel/nut-milk bag
Shred cauliflower in food processor. You can do this by hand but it doesn’t get fine enough in my opinion. Throw it in a steamer basket and steam for 15 minutes, or so. Place cauliflower in the fridge until its cool enough to handle – 15-30 minutes.
Place cooled cauliflower in cheesecloth and SQUEEZE THE HECK out of it. A LOT of liquid will come out. This is an important step in making this work.
Place squeezed cauliflower in a bowl and add egg, cheese, almond flour (if using) and herbs. Combine with hands and make a ball. Place parchment paper on a baking sheet. Put ball on the parchment, place another piece of parchment on top and press or smoosh down to make it as thin or as thick as you’d like. Remove top parchment and place in a REALLY HOT oven for about 10-12 minutes. (I cook it at 450F on convection.)
While it is cooking, toss the roasting vegetables with some olive oil, balsamic, rosemary, salt and pepper and roast at the same temperature until roasted nicely. This is also when I steam my greens – I like using collards and rapini, but you can use whatever you have.
When crust comes out top with your choice of sauce, the veggies and greens, cheese of your choice, black olives (if using), and put back in the oven for 5 minutes.
You can make the pizza WAY SIMPLER if you like. Just cheese. Or no cheese. I like a LOT of stuff on mine (as you can see – haha). ENJOY!