Cauliflower Crust Pizza

Latest ingredient in surplus: cauliflower.

Recent motivating recipe: cauliflower pizza crust.

 

With a little pesto, fresh mozzarella, and grape tomatoes, cauliflower crust pizza is as delectable as it is nutritious!

And there’s lots of cheese. I’m loving cheese lately, for some reason.

ANYWAY…

Cauliflower Crust Pizza

Adapted from Eat. Drink. Smile.

1 cup cooked, grated cauliflower (directions follow)
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic powder
olive oil (optional)

pizza sauce, shredded cheese and your choice of pre-cooked toppings

Take a fresh head of cauliflower, wash and cut into chunks, and grate it by hand (messy and time consuming) or if you are so lucky to have a food processor, pulse until you have a grainy-like texture. Don’t over-process as to create cauliflower puree. We’re making a crust, not cauliflower mash (which is also delicious). Remove and place in a large microwaveable-safe container.

Microwave on high until you get about half the volume. If 3 cups worth of grated cauliflower, microwave about 5-8 minutes. My cauliflower actually made 8 cups… so it took quite a bit of time. Stir occasionally and don’t let it burn! Don’t add extra water either.

Once cooked thoroughly (my 8 cups became 4), proceed with the rest of the recipe.

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray or place a pizza stone in the oven to let it warm up.

Stir together 1 cup of the cooked cauliflower, the beaten egg, and the shredded mozz. Add the oregano and garlics and stir.

Pour onto cookie sheet or pre-heated pizza stone and using a spatula, spread out into a 9″ round. Brush olive oil on top to help with browning. Bake at 450 for 15 minutes–it should be browned and delicious-looking.

Remove, add sauce, toppings, and cheese, and place in oven again for 3-5 minutes until cheese is melted (or broil under high heat).

The edges of the crust brown the most, and thus are the most delicious because the grated cauliflower becomes caramelized, lending a nice sweet flavor, contrasting with the savory saltiness of the cheese.

At least for me, the pizza did not need any additional toppings (parmesan, dried basil, etc) — the crust was so flavorful in itself, unlike pizza dough crust which is basically just … bread. Or, I guess it can be stuffed with cheese (which grosses me out) but why have that when you can have… crust with mozz baked into it throughout!

Surprisingly, the crust (I made it a thinner crust) held together pretty well. It stuck a tiny bit on the stone, but after a bit of (agonizing) cooling time, came off pretty easily. Plus, it was super easy to slice with a pizza-cutter.

It was a bit of an experiment but successful. And I still have 3 cups of cooked cauliflower to go. My dad requested a “deep dish” pizza.

For the three of us, we divided it up into 3rds and it was NOT enough!! So I would plan on making more than one, or that each should be a personal pizza (happily, the pizza is not as filling–thus, eat more!) for a filling dindin.

Totally will try again.

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