Cauliflower Crust Pizza
May 9, 2014
When I first heard about cauliflower pizza crust, I thought it was too crazy to even try. I thought it would be similar to cucumber slice pizza bites, and I'm just not into that kinda thing. When I'm in the mood for hot, chewy food, cold and crunchy alternatives just won't satisfy.
But then I saw Chef John's video for cauliflower pizza crust and I changed my mind. My version didn't turn out as crusty as a wheaty, glutenous woodfire pizza would, of course, but as far as gluten-free pizzas options go, this stuff ain't bad. Especially if you haven't had a 'real' pizza in awhile.
Cauliflower Pizza Crust
1 large head of cauliflower
1/2 tsp salt
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 ounce Parmesan cheese, grated
2 ounces chèvre
1 large egg
Rinse the cauliflower under cool water, and remove the florets from the core. Place florets in the bowl of a food processor, and pulse, scraping down the bowl when necessary, until the cauliflower is well processed and resembles a rice-like consistency.
Using a rubber spatula, scrape the cauliflower into a saute pan, and place over medium-high heat. Sprinkle the salt, thyme and oregano over the cauliflower, and stir until well combined. Allow the mixture to continue heating for five to six minutes to remove the raw flavor. Remove pan from heat, and let cool for fifteen minutes. Taste, and add more salt/seasonings as needed.
Preheat your oven to 400°. Spread a clean dish towel on the counter, and pour the cooled cauliflower mixture into the center of the towel. Grabbing the corners, enclose the cauliflower with the dish towel, and bring to the sink. Squeeze out as much water as you can (there will be a lot of water).
Once the cauliflower has been drained, open the towel and place the remaining cauliflower pulp into a large bowl. Add the Parmesan cheese, the chèvre, and the egg, and stir together until mixture is completely combined.
Line a flat cookie sheet with a silpat mat (or parchment), and press the "dough" into a pizza shape that's at least a quarter of an inch thick throughout. Once you've got the shape formed, place in a preheated oven for 40 minutes, or until the crust is a nice, golden brown.
Remove crust from oven, and let cool for five minutes. Flip the crust over so the moist side is facing up, and raise oven temperature to 450°. Let oven preheat while you prepare your toppings.
Add your pizza toppings like you would a normal pizza, and place in the oven for fifteen minutes, or until the cheese is bubbly and golden. Once done, remove from oven, and cool on a wire rack for five minutes before serving.
Recipe adapted from Chef John at Foodwishes. Definitely check out his video!