Mmm, mmm, MM, MMMMMM, MMM! Cauliflower Pizza Crust Rules! It’s winter here in Oz and we have an abundance of fresh, beautiful cauliflower. l’ve a couple in the fridge and tonight I had been thinking of whipping up a yummy round of Cauliflower Fried Rice, but it was cold and I just felt like something a bit more ‘comforting’. So Cauliflower Pizza Supreme it was and folks, let me tell you, it didn’t let me down!
. 1 medium – large head of cauliflower, washed and cut into florets
. 2 eggs
. 1/3 cup cheddar cheese, grated
. 1/4 cup parmesan cheese, grated
. 1 tbspn coconut flour
. 1 tspn Mixed Italian Herbs (heaped)
. 1 tspn garlic powder
. Large pinch of salt and pepper to taste
. Pizza toppings of your choice
1. Place cauliflower florets into food processor and pulse for 30 secs or until cauliflower is chopped up finely to the size of a rice particle
2. Place ‘riced cauliflower’ into a microwave dish and microwave 4 -5 min until tender
3. Turn cauliflower onto clean tea towel and cool for a few minutes
4. Squeeze out as much moisture as you can from the cauliflower in the tea towel
5. Put well-drained cauliflower into bowl with remaining ingredients and mix well
6. Turn out into a 30 cm in diameter pizza tray lined with baking paper
7. With wet fingers spread ‘pizza dough’ to edge of tray, making a crust of about 1/2 cm thick
8. Bake in a pre-heated oven at 220 dc for 12-15 min until the top becomes golden
9. Once golden, top with your pizza toppings of choice and return for another 10 or so minutes until cooked to your liking. We used tomato paste, bacon, ham, tomato, capsicum, onion and olives. Yummy.
I’ve just finished eating this pizza – hubby and I devoured the lot – and can I just say I really, really enjoyed it. Hubby didn’t like it quite as much as our meatza, but I think I might have actually preferred it to the meatier version. Let’s be straight – it’s not your run of the mill, oily yet oddly satisfying pizza from Dominos or Pizza Hut – it’s not as crispy and kinda floppy, but it really does pack a ‘pizza flavour’ punch. Not to mention the fact that you are upping the ante seriously on your veggie intake – hubby and I would have had 1/2 a head of cauliflower each tonight – that’s gotta be better than a regular white flour pizza dough!
Yes, it’s a definite keeper in my repertoire but I must admit I will not be making it again on a week night. The ‘faff’ factor was very high – I think all in all it probably took around an hour to make. It’s definitely a recipe to be tackled on the weekend, a nice sav blanc in hand to enjoy!
Bon Appetite 🙂