In sticking with our new low-carb/primal food journey, I wanted to test out this whole "cauliflower pizza crust" idea. Hubby & I were more than a little skeptical, but we were SURPRISINGLY WRONG!
Our "new healthy pizza" (what we told the kids) was really pretty good! The texture was pretty nice, and the cauli taste was subtle or well-hidden with our pizza toppings. The flavor was very good- finely riced & steamed cauliflower, mixed with egg, spices, and mozzarella. Makes a pretty good combination of flavors. We will definitely be eating this again, possibly every Friday as it's usually Pizza Night! =)
Perfect Cauliflower Pizza Crust
Ingredients
1 head of cauliflower, cut into florets (stem and leaves removed)
1 1/2 cups mozzarella (preferably fresh, organic), grated
2 eggs, lightly beaten
2 cloves fresh garlic, minced (I used my pickled garlic)
1/2 tsp. unrefined sea salt
(and sauce and toppings of your choice)
1 1/2 cups mozzarella (preferably fresh, organic), grated
2 eggs, lightly beaten
2 cloves fresh garlic, minced (I used my pickled garlic)
1/2 tsp. unrefined sea salt
(and sauce and toppings of your choice)
Directions
1. Preheat oven to 400 F and line a cooking sheet with parchment paper.
2. In a food processor, pulse small batches of cauliflower florets until cauliflower pieces are the size of rice grains. (If you don’t have a food processor, grate the cauliflower with a cheese grater.)
3. In a large pot, add the cauliflower “rice” and 2-3 Tbsp. of water and cover the pot. On medium heat, steam the cauliflower for about 4-5 minutes until soft. Then transfer to a fine, mesh strainer and drain completely.
4. Once drained, transfer the “rice” to the middle of a clean dish towel. Gather the ends to wrap the rice in the towel. Making sure the “rice” is wrapped in the towel, squeeze the heck out of the rice to drain excess water. A LOT of water comes out, ensuring a dry, crisp pizza crust. (This is a very important step- don't skimp. You don't want soggy pizza crust.)
5. Transfer cauliflower “rice” to a large mixing bowl and add mozzarella, eggs, salt and garlic. Mix well. (The mozzerella and eggs act as a binder for the cauliflower.)
6. Scoop out the dough onto the parchment-lined cookie sheet. Press the dough into one big thin-layered pizza crust or into smaller personal-sized crusts. (I made four personal pizzas using a 1/4 cup for each pizza)
7. Bake at 400F for 35-40 minutes or until crust is golden brown and firm.
8. Remove from oven and add your choice of pizza toppings and cheese. Bake for another 10 minutes until the cheese is melted.
