While many people are getting away for the three-day Memorial Day weekend, I stayed home with my family, went for walks, ran errands, and cooked! Saturday, I spent almost the entire day in the kitchen making, among other things, cauliflower pizza crusts.
Each time I post a photo on Facebook
of my latest cauliflower pizza I get people asking me for the recipe, and happily I give it to them. This time I decided to take photos of the process and post them to Instagram
along with instructions.
There are hundreds and hundreds of posts on the web for cauliflower pizza crust recipes so I am not doing anything very original except showing you the way I make mine. I like to think I have mastered making pizza crust this way, having made them dozens of times.
I want to share this recipe, that I believe originated here
, because whether you are on a low carb diet as I am
, trying to cut back on refined carbs, add more vegetables and fiber to your meals, or just want to try something new, it may be one you want to try.
What you’ll need to make about 4 or 5 Cauliflower Pizza Crusts*:
One large cauliflower or two small, preferably organic.
3/4 cup mozzarella cheese
2 eggs, preferably organic
1/2 tablespoon dried Italian herbs
1/2 teaspoon salt
3 tablespoons almond flour
Step One: Rinse and trim your cauliflower then break into pieces and place in a food processor. Process until it’s grainy, about 30 seconds. If you don’t have a food processor, use a stand up cheese grater and grate on the large side. When I grate, I do it directly into a microwaveable dish.
Step Two: Scoop the cauliflower into a microwave safe dish and cover with plastic wrap. Microwave for about 4 minutes.
Step Three: Carefully remove the plastic wrap – it’s hot – and scoop the mixture out onto paper towels. I use two or three depending on the towels’ thickness. Let it sit until cooled to room temperature.
Step Four: Once it’s cooled, roll the paper towels up as shown below. Stand over your sink and gently squeeze the roll, extracting the moisture. Squeeze as much moisture out as you can.
Step Five: Hold the paper towels over a large mixing bowl and slowly unravel. The cauliflower mix will fall off in chunks. Crumble the chunks with your fingers.
Step Six: To the cauliflower mix, add 3/4 cup shredded mozzarella cheese, 1/2 tablespoon Italian herbs, 1/2 teaspoon salt, 2 eggs and 3 tablespoons of almond flour. Mix well with your hands until it is combined.
Step Seven: Line a cookie sheet with parchment paper and spray lightly with olive oil. Preheat your oven to 400.
Step Eight: Take a fistful of ‘cauliflower dough’ and place it on the parchment paper. Gently press the dough outward to make your desired shape – circle, square, rectangle, or oval. The crust should be pretty thin, about 1/4″ thick.
Put it into the oven and bake for about 10 to 12 minutes, then flip and cook a little longer, about 3 to 5 minutes or until golden brown.
Step Nine: Once your crust is done baking, remove it from the oven and place on a wire rack to cool.
Step Ten: Once cooled, put your crust on a clean sheet of parchment paper and add pizza sauce, cheese, toppings – whatever you like – and place back into the oven. I sometimes broil my pizza or, if I want it cooked more slowly, I bake it for about 6 to 8 minutes at 400. Keep a close eye on your pizza. They can cook fast.
Your pizza is done! Let it cool on a rack, then slice, and dress the way you like. We love pizza extra spicy so we sprinkle lots of hot red pepper flakes on ours.
Have you ever made cauliflower crust pizza?
If so, how do you make yours?
If not, is it something you will try?
*I triple or quadruple this recipe and bake off a whole bunch of crusts to freeze. Once they are cooled, I layer them between wax paper and put them into a freezer bag, then into your freezer for future meals. Just thaw out and they’re ready to be made into pizza!