Anyways, have you seen all the hype about about cauliflower crust pizzas and cauliflower rice and cauliflower….everything lately? Apparently it is the new(ish) health craze. I haven’t gotten into it yet because I love cauliflower in every shape and form. Roasted, steamed, raw….yum. But when I saw this recipe for Cauliflower Crust pizza on Sarah’s website, Ingredients of a Fit Chick, I threw in the towel and gave it a try. For what it’s worth, cauliflower crust is significantly easy to make than true pizza dough, too.
I topped my “pizza” with my favorite tomato sauce (Classico Tomato & Basil) and fancy schmancy Boar’s Head turkey pepperoni. I’m sure it would be awesome with cheese but I kept mine dairy-free and sprinkled it with nutritional yeast, which was also delicious and packs some serious nutritional stats.
Overall, I love the concept and the recipe, but mine turned out a bit more “soggy” than I would love liked. After a little research, I learned that the “trick” is to make sure the cauliflower is super dry by ringing out all of the water after it is riced. I also learned the secret of easily making perfectly riced cauliflower on the Big Red Kitchen blog. She has a video explaining and showing it in detail but here’s the gist of it: chop cauliflower into florets, place in blender (I love my Ninja!) or food processor, and fill with water. Blend just until cauliflower morsels resemble rice in size and shape. Drain water and enjoy!
Cauliflower Crust Pizza
2.5 Cups riced cauliflower (about ½ a head)
1 large egg, or 2 egg whites (or egg replacer of choice, for a vegan option)
1 tbs Parma* (or flax meal)
Italian seasoning, to taste
1. Preheat oven to 425 degrees
2. Line baking sheet with parchment paper and non-stick spray or EVOO.
3. DRAIN cauliflower well! Place in a thin towel or cheesecloth and ring out as much water as possible. You’ll be amazed at how much water comes out. Ring, Ring, Ring until it is absolutely as dry as possible.
4. In a large bowl, combine riced cauliflower, eggs, flax or Parma and seasonings.
5. Place on baking sheet and form into a pizza shape (square, round…you decide. Leave the edges slightly thicker if you want to duplicate a “crust”)
6. Bake for about 35 minutes, or until edges are golden brown and center is firm.
7. Remove crust from oven and go crazy with the toppings!
8. Return to the oven until toppings are sufficiently cooked.
*check out Parma at their website for a free sample or to order online. This stuff is so. good.