So, as my first attempt with a cauliflower pizza crust I looked to the internet to help, and then I usually tweak and change recipes pending their outcome. I got this recipe from TheLuckyPennyBlog and only found myself tweaking the times. It came out amazing and my husband has been beggin me to make it again. At the bottom of the article I have a link to TLPB’s page and Tajinny.com where I posted the recipe as well (per request of some of my followers).
- 1 medium head of cauliflower (yiedling 3 cups of processed cauliflower)
- 1/2 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 C parmesan cheese
- 1/4 C mozzarella cheese
- 1 large egg
- PAM (to spritz)
- Tea towel or old T-shirt
- 1: Start your oven heating up by setting it to 450º. On a pizza stone or baking sheet, line with parchment and oil the parchment with spray PAM.
- 2:<40 minutes: Wash and thoroughly dry your cauliflower. Don’t use too much of the stem pieces, use mostly the florets. Once dried ‘thoroughly’, pulse in a food processor until you get a mealy or snow-like consistency of your cauliflower (I used a Ninja brand blender, the upright one that you use to make smoothies…works just the same). Once you have blended your cauliflower and have 3 cups worth, transfer in to a microwave safe bowl and microwave for 4 minutes. Dump in to the towel/shirt and allow to cool completely! 20-30 minutes! You may be able to speed this process up in the fridge…I hadn’t thought of that the first time around 😉
- 3: <5 minutes: Once cooled; close the towel/shirt and wring the ever-loving-heck out of the cauliflower! I started by twisting at the top, and continuing to twist and wring towards the bottom. You’ll want to squeeze the ball that you’ve created, as a last-ditch-effort to get ALL the moisture out. I ended up with almost a full cup of liquid that was squeezed out!
- 4: <5 minutes: Dump all of your ingredients in to a bowl and mix together. (I would dare to say that you could add your spices/herbs to the cauliflower while in the food processor, giving the flavors more time to bloom, but I haven’t tried it yet).
- 5:<5 minutes: Dump your mix on to your oiled parchment paper and spread out in whatever shape you wish. The crust does not change in size or shape while baking! You’ll want to make sure you’ve pressed the mixture together very well, and then go back around the edges one last time with your hand to soften them a little.
- 6: Make sure the crust is a good thickness… not too thick and not too thin.
- 7:<30 minutes: Bake your crust for 20-26 minutes. The original recipe that I used for this crust (from TheLuckyPennyBlog) said 8-11 minutes on a pre-warmed baking stone but I like being able to work on the parchment on my stone (I’m lazy), and I kept having to add and add and add on time. So, I ended up at 26 minutes total for mine! Just make sure it all looks nice and golden brown!
- 8:<10 minutes: Now add your ingredients and bake again. Should only take 5-10 minutes. This time around is just to melt the cheese. I cut mine into 8 pieces. They’ll still be a little limp when you eat it, but worth it!
Without any toppings … at 8 slices of pizza … each slice is only 62 calories! So go ahead and load up on the toppings!