Ok, you have asked for it! I made this over the holiday break and even got my hubby to eat it. That says a lot, considering he is a pizza connoisseur. I am guilty too, however, but I just can’t keep eating pizza the way I have in the past. I’ll never be beach body ready for the BAHAMAS!
This IS a series piece, called Copy Cook, where I take recipes from whatever piece of literature such as cookbooks, magazines,….PINTEREST, what have you and make them my own. I love to cook but sometimes I need a little boost to get me started and then I have fun tweaking my recipe to suit the palette needs or nutritional needs of myself or family. I have had some great success but also some hiccups along the way. Who hasn’t.
Let me tell you, this recipe is easy and well worth the steps to have a gluten-free, carb-free pizza crust that…what for it….TASTES DELICIOUS! I know you have been wanting to try this so without further ado…
CAULIFLOWER CRUST PIZZA CRUST!
This was a super fun blogging experience. I collaborated with my good, good friend and fellow blogger Darby from MidtownDiaries.blogspot.com to put our minds and bellies together to create the ultimate Cauliflower Pizza Crust. She is an experienced Cauliflower Crust Pizza maker, so we shared ideas, a Mill St. Organic Lager, and used a mashup of each of our recipes and let the magic happen.
What you will need:
(I prefer to use organic ingredients whenever possible)
|Get creative! Our toppings
include red and orange
peppers, mushrooms, broccoli
chopped garlic and chili flakes
Make it your own!
– 1 head of cauliflower (makes two personal-sized pizzas)
– 1 egg
– 1 cup of mozzarella cheese
– 3/4 cups pizza sauce (substitutions can include anything you have in the fridge- pesto, leftover pasta sauce, BBQ sauce, etc)
– 2 cloves of garlic finely chopped
– a dash of spices like oregano, thyme, chili flakes, salt, pepper to give the “dough” a bit of extra flavour.
– toppings of your choice (We used red pepper, mushroom, broccoli and garlic)
Step by Step (Oo Baby!)
Check out our Hyperlapse (fast-forward) videos to see how we put it all together.
There are variations in this recipe. With the proper ingredients you can make this recipe with anything in your home. No fancy gadgets required. The steps listed below are complimentary to the Hyperlapse videos.
Grab your lovely head of organic cauliflower and break it apart into large florets. Once you have your florets, begin by cutting them up into very small pieces. You want it to be as ‘crumby’ as possible. There are a variety of options to use to complete this step. You can use a sharp knife, a grater, or a food processor to save you time if you have access to one. The food processor we had gave us a bit of a hard time…in the end we discovered that we forgot a part called the “power shaft”….
Cook that cauliflower. In order to turn cauliflower into “dough”, it needs to be soft. The quickest way to do this is in the microwave. We recommend an initial cooking time of 7 minutes (usually sufficient for a 1/2 batch). Once your time is up, give the cauliflower a stir. It should be steaming and quite soft. If not, put it back in for another 5 minutes but be sure to keep an eye on things. While the cauliflower is cooking, preheat your oven to 450 degrees.
Once its steaming hot and soft, pour the cauliflower onto a tea towel and wrap it up. The tea absorbs the excess water. You want to get out as much moisture as possible. Let that sit for about 5-7 minutes.