That being said, I like the cauliflower crust better because I prefer to use fresh ingredients. Don't judge me for using a box crust tonight and I won't judge you for judging me.
1 Small Head of Cauliflower
1/4 tsp Salt
1 tsp Dried Italian Seasonings (totally up to you: basil, oregano, mix and match etc)
1/2 tsp Garlic Powder
1/4 c. Shredded Parmesan
1/4 c. Shredded Mozzarella
Pizza Cheese and Toppings
- Place baking sheet in oven and preheat to 450°F
- Oil a piece of parchment paper
- Wash and dry cauliflower
- Remove stems
- Pulse in a food processor for 30 sec. or until crumbly
- Put in a bowl and cover
- Microwave for 4 minutes
- Dump cauliflower onto a cheese cloth, tea towel, or flour sack and let cool
- Wring out the liquid in the cauliflower (I got a lot of liquid left over, somewhere around a cup of liquid, it was crazy)
- Dump into a bowl and add seasonings, egg, and cheese
- Get your hands in that bowl and mix (take off any rings first [VE])
- Once it gets a nice doughy consistency, form it into a crust, you don't want it to be too thick or too thin (helpful, I know) I would say you want it to be about 1/4 of an inch or so.
- Pat it down thoroughly
- Bake for 8-10 minutes or until golden brown (if your oven window is like mine, you will think that it is always golden brown. It's easy to tell once you open the oven.)
- Top your crust like a pizza and bake for another 5-7 minutes
- If you like your cheese to be a little browned on the top, after your baking time is done, crank your oven up to broil and wait a couple minutes (keep a close eye on it) until the cheese bubbles start to brown
I originally got the recipe from The Lucky Penny blog.
If you use a larger head of cauliflower, add an extra egg white.
On the other hand, if your cauliflower head doesn't yield 3 cups, add 1 tbsp almond flour.
We made ours without sauce to accommodate TC's low-acid adventures. We topped ours with artichoke hearts and mushrooms.
We also do not have a food processor. We have a Ninja Blender, but it was not adequate for the job. I kept having to scrape the sides of the blender, and with the blades like that, it was a hassle.
I am trying to move towards being off the electrical grid, so I avoid using my microwave. When I first made this, I microwaved the cauliflower, but I think I would have to steam it next time. So much effort!
The crust was good, but bland. I think if we had chose more flavorful toppings, it would have had a stronger flavor. I was amazed that the crust actually held together. It was just like a regular pizza. Also, I think with sauce, it would have been more flavorful. As it is, the artichokes saved our pizza. I would give it a 4 because of the amount of effort required. TC says, "I liked it and would like to have it again." He gives it a 5, but then again, he didn't put as much effort into the making of the crust.
I actually have a picture for this one! Here is the finished product! It's not pretty or plated, but it was tasty!