A simple cauliflower pizza crust that contains simple ingredients and easy-to-follow instructions. The finished crust is crispy on the outside and flavorful on the inside.
What comes to mind when you think of Cauliflower Pizza?
Cauliflower is in season for most of us in Arizona. If you purchase your produce at a CSA you might just find it in your farmers market bag every other week or so.
While it makes great produce to dip in ranch, it also makes a wonderful substitute for rice. But when you are tired of making both of those, and you are looking to make something new, it also makes a wonderful change on the traditional pizza.
Using cauliflower to make cauliflower pizza may sound complicated, but it’s really not. It’s actually quite easy and tastes delicious.
If you haven’t ever had Cauliflower Pizza before, you might be surprised to know that it is just as good as regular pizza. It’s much similar to a thin crust style. You don’t have that heavy feeling (like regular pizza) and you won’t be left with that dead weight in your tummy like you would traditional pizza.
Plus, it gives you a chance to load up on more veggies – win win!
One thing though to mention before you get started, is that this is not a “fast” dinner by any means – while we love regular pizza with homemade crust (that takes a few hours to rise), this isn’t going to be as fast as popping in a frozen. But – it’s better.
It’s seriously better.
They key to this pizza is wringing out the cauliflower – if you don’t use enough muscle power, you will have a soggy, mushy crust. The same bags that work super to strain your homemade yogurt work just as well to strain the water out of the cauliflower.
Use 2-3 dish towels to capture that excess water and you are in business.
- 1 large Head of Cauliflower
- 1/2 C. Water
- 1 Egg
- 1/2 Tbsp Oregano
- 1/2 tsp Garlic Salt
- Optional: 1/2 C. Shredded Mozzarella
- Toppings of Choice
- 1/8 C. Organic Cornmeal
- Pull out your food processor, and chop the cauliflower to feed it through the processor until fine.
- Cook the fine cauliflower in a large skillet on the stove with 1/2 C. Water and the salt until soft - anywhere from 5-6 minutes (or until the water evaporates).
- Dump the cauliflower in a nut milk bag (to strain), or in a cheesecloth and wring out - it may take 2-3 towels for you to get ALL the water out. Wring it tight! You don't want ANY water in there.
- Combine the cauliflower with the mozzarella, garlic salt, oregano, and egg and blend well.
- Spread 1/8 C. cornmeal on a baking mat on your cookie sheet (or, use parchment paper), and then plop the cauliflower mixture down and spread to a 12" circle, about 1/4 inch thick.
- Bake at 350 for 20-25 minutes or until golden brown; remove and add toppings (tomatoes, onions, spinach and a little pasta sauce), and put back in the oven for 10-12 minutes.