For two years I’ve been meaning to try this trendy pizza and now I’ve finally done it! If you haven’t heard, pizza is my favorite food (yes, likely my all time favorite. I know, I’m so refined, right?). We have pizza every week at my house. It’s just hard to beat all those irresistible layers and all the melted cheesy goodness, isn’t it? Plus pizza is incredibly versatile. Yes, I do need to broaden my horizons a bit more and try things like this thai pizza, this jalapeño popper pizza and this tempting Moroccan Spiced Scalloped Potato Pizza. I will someday get to those. But for now at least I’ve marked the cauliflower crust pizza off my list.
I’ve had mixed feelings about wanting to try this crust because I’ve loved the traditional crust too much to step away from it. While the soft and chewy, white flour pizza crust will likely never be replaced for me, this pizza crust definitely is a great one to add to the rotation. It’s healthier, it has less carbs, and if you are on a gluten-free diet this has naturally made that list. This crust does remind me more of a thin crust pizza, not in that it’s crisp but that it’s just that, a fairly thin crust. It does however have a wonderful texture and a simple flavor that doesn’t overpower the pizza which leaves room for the flavor of the toppings to shine.
The best part of this pizza though I’d say, it requires no mixer, no kneading dough, no rise – therefor no long waiting period. This pizza can be made in about 30 minutes! You can’t really beat that.
If you haven’t tried the cauliflower pizza crust yet, definitely give it a try. You might just fall in love. Enjoy!
- 1 medium head cauliflower (about 1 lb 12 oz)
- 1/4 cup finely shredded parmesan (1 oz)
- 1/4 cup finely shredded mozzarella (1 oz)
- 1/4 tsp salt
- 1 large egg
- 1 clove garlic, minced
- 1/2 cup homemade or store-bought pizza sauce, or more or less to taste
- 1 to 1 1/2 cups shredded mozzarella
- Desired toppings, such as fresh grape tomatoes, basil, oregano, olives, mushrooms etc.
- Place a pizza stone in oven and preheat oven to 450 degrees. Spray a large piece of parchment paper with non-stick baking spray and set aside.
- Wash cauliflower, cut off florets, dry thoroughly and add half of the cauliflower to food processor and process until finely chopped, about 30 seconds. Transfer chopped cauliflower to a microwave safe bowl. Add remaining cauliflower to food processor and again, process until finely chopped, about 30 seconds. Add that cauliflower to bowl with other cauliflower (you should now have about 2 1/2 - 3 cups finely chopped cauliflower). Cover bowl with microwave safe plastic wrap and heat cauliflower in microwave 4 minutes on HIGH power. Pour cooked cauliflower onto a clean tea towel and allow to cool. Once cauliflower is cool enough to handle, wrap cauliflower in tea towel and wring moisture from cauliflower (about 1/3 cup or so).
- Return strained cauliflower to bowl, add parmesan and mozzarella cheese, salt, egg, and garlic and toss mixture with your hands until evenly combined.
- Pat mixture into an even round, about 11 to 12-inches, on prepared parchment paper (keeping it snuggly pressed together). Using a pizza peel, transfer crust on parchment to pizza stone in oven and bake 9 - 11 minutes, until golden brown.
- Remove from oven and top with pizza sauce, mozzarella and desired toppings (if using fresh herbs, add them after cooking pizza). Return to oven and bake 5 - 7 minutes longer until cheese has melted and is slightly golden. Allow to cool several minutes then cut into wedges. Serve warm.
- Recipe Source: adapted from The Lucky Penny Blog