09 Feb Cauliflower Pizza Crust
Whether you are celiac, avoiding gluten or simply feeling adventurous, cauliflower pizza crust can actually be a welcomed departure from the traditional flour crust. And this is coming from a self-described omnivore. By simply reducing the amount of grains in a pizza, you are maximizing flavor and reducing calories. Win-win!
The process is not difficult, just a bit time consuming so I prefer to make a big batch at once. I can then bake out various sizes of crusts from individual to family size and place the partially baked crust in the freezer for future use.
When you make a traditional flour crust, you must build in time to allow your dough to rise. When making a cauliflower pizza crust, you must build in time to allow your “dough” to dry. Really dry. That is the biggest secret to a crispy crust. The following are the list of ingredients and gadgets you will need. I always recommend gathering all of your ingredients, measuring them out and read through the recipe before you start. The fewer surprises, the better the experience and the meal!
– 1 medium cauliflower
– 1 egg
– 3 ounces (~1/3 cup) of goat cheese (aka chevre)
– pinch of salt
– Food processor
– large pot (~4 quart pot)
– cheese cloth (or other fine towel for straining)
– large bowl
– baking sheet(s)
– parchment paper
- Preheat your oven to 400°F
- Set up your food processor
- Have a large sheet of cheese cloth ready
- Place a colander strainer in the sink
- Fill your large pot halfway up with water and bring it to a boil
- Cut the raw cauliflower florets from the cauliflower and slowly add them into the food processor until they take on the texture and appearance of rice.
- Add your cauliflower “rice” to the boiling water. Cover and let it cook for about 5 minutes.
- Drain the cauliflower in the colander and run cold water over the cauliflower to cool and suspend cooking
- Once the cauliflower has sufficiently cooled, transfer from the colander to the cheese cloth. Twist and press the cheesecloth until you have removed all of the excess water. Don’t be alarmed if the cauliflower seems to shrink in size as the less water the more crispy.
- In your large bowl, mix together your egg, 3 oz of goat cheese and the pinch of salt.
- Once the mixture is soft, stir in the dried cauliflower. Don’t be afraid to get your hands dirty incorporating all of the ingredients.
- Line your baking sheets with parchment paper and be sure to trim the edges that hang over the edges of the pan. They won’t burn, but they can get crispy and fragrant in the oven!
- Take the mixture and shape on the baking sheets into whatever size crust you want to make but keep them thin (about 1/3″) to keep them crispy.
- Place the baking sheets in the 400°F oven for ~35 minutes or until the edges and surface begin to brown.
If you want to save these crusts for later, wait for them to cool and individually wrap and place in the freezer in a ziplock bag. You want to keep them as airtight as possible. Be sure to thaw the crusts and warm them up before applying the ingredients!
If you are ready to eat now, add your sauce, veggies, meats, cheeses or whatever makes your perfect pizza!
Feel free to share your feedback and improvements in the comments in the comments section below!
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