Mar 282014
 

Ok, I finally gave in. Cauliflower pizza crust has been everywhere recently, and I have been a little hesitant to give it a shot for a few reasons. First of all, pizza is sacred. I’m all about healthifying recipes, but I have issues with messing too much with anything as perfect as pizza. Second, I honestly wasn’t totally convinced it would work, and even more unsure that it would be tasty. Luckily, I can say that I was proved wrong on all counts, and all the pizza ancestors would be proud.
IMG_7801
This recipe also turned out to be easier than I thought it would be. But, if you remember one thing from this post, remember this- the key to success is squeezing out every last drop of liquid from the cooked cauliflower. Once you’re sure you’ve gotten it all, TRY AGAIN. This is what will help keep your crust intact and look like this…
Picture 6
Nutritional Highlights: Now I’m not sure this will totally replace pizza for me, but I do think it’s a great option for those with gluten intolerance or are reducing carb intake. I was impressed that basically a whole head of cauliflower went in to this recipe and you would never know it…it’s a great way of sneaking extra veggies into your diet. I made the already healthy recipe even healthier by adding some chia seeds and flax seed for extra fiber, because why not? Now here’s my slight issue with the concept—I’m not sure that pizza, which is typically covered in cheese, needs ADDITIONAL cheese in the crust. Even though you’re swapping out carbs you are increasing fat. So, because of this I decided not to add additional cheese on top of my pizza, but instead used hummus as the sauce and topped with spinach, olives, and sundried tomatoes. You can really top your pizza with anything, but I’d try to go easy on the cheese if you are using this crust recipe!
IMG_7784
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
“The Best” Cauliflower Pizza Crust
Makes one approx. 10-12 inch pizza
Adapted from The Lucky Penny Blog
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
What’s in it:
1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1 T Italian Seasoning Teaspoon
optional a few shakes of crushed red pepper
option: 2 teaspoons of chia or flax seed (or both)
1/4 cup shredded parmesan cheese
1/4 cup low fat mozzarella cheese
1 egg

Desired amount of sauce, cheese for topping, and other toppings.

How to make it:
1. Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450 degrees.

2. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

3. Wash and throughly dry a small head of cauliflower. Don’t get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don’t need much stem. Just stick with the florets. Pulse in your food
processor for about 30 seconds, until you get powdery snow like cauliflower.

4. Place the cauliflower in a microwave safe bowl and cover. Microwave
for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

5. Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly
mess. KEEP SQUEEZING!!

6. Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon
kosher salt, 1 T Italian seasoning, 1/2 teaspoon garlic
powder (not garlic salt), and a dash of red pepper if you want. I also added 1 teaspoon each of flax and chia seeds for extra fiber/texture

7. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don’t make it too thick or thin either. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 10-15 minutes, until it starts to turn golden brown. Remove from oven.

8. Add however much sauce, cheese, and toppings you want and
cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

9. Let it cool for two minutes (if you can contain yourself) and enjoy!

IMG_7842
I dare you to try not to eat the entire thing yourself…
IMG_7813

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)