I made a cauliflower crust pizza. I’ve read and heard quite a few horror stories about bland, blah cauliflower crusts, but damn. This one’s gooood. And you apartment will smell good for so, so long after you make it. I only wish I had made more because this didn’t last long.
It’s surprisingly simple, too. Take a small head of cauliflower, chop off the large stem and keep the florets. Pulse in a food processor until you end up with a cauliflower snow.
Then microwave it for four minutes. And this next part is where I messed up. You should use a towel and wring out the excess water. When you don’t have a clean (or an extra, really) dishtowel, and you think even a very sturdy paper towel layered with another very sturdy paper towel will do the trick, it won’t. Let me save you the trouble and tell you that the sturdy double-layered paper towels will rip, and then when you decide to just press the cauliflower between a bunch of paper towels and two plates, you still won’t get enough water out. This just means your crust won’t be very crusty, and will be a bit.. cakey, maybe? Not sure what the word is, but even if you make this “mistake” it still tastes delicious. Win-win. Anyways, once you wring the water out you end up with a clumpy pile of cauliflower that smells amazing.
Mix in mozzarella and parmesan cheese, basil, oregano, and garlic powder.
Then add an egg. Mix together, place on parchment paper, flatten into a circle, and bake at 450 degrees for about 8 minutes, or until brown.
Get your toppings ready! I chose onions and cheese (duh).
Put back in the oven for 5 to 7 minutes until the cheese melts. Eat!
Cauliflower Crust Pizza
1 small head cauliflower
¼ cups parmesan cheese
¼ cups mozzarella cheese
¼ teaspoons kosher salt
½ teaspoons dried basil
½ teaspoons dried oregano
½ teaspoons garlic powder
red pepper flakes (optional)
1 whole egg
Place a pizza stone in the oven, or baking sheet if you don’t have a pizza stone. Preheat oven to 450ºF. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and throughly dry a small head of cauliflower. Cut off the florets—you don’t need much stem. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower “snow”. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
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.
Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. Now add the egg and mix away. Hands tend to work best.
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 8-11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.