I have been wanting to try my hand at cauliflower crust pizza for a long time. The idea of pizza without excessive carbs seemed almost too good to be true, the elusive holy grail of pizza. I’m here to confirm it really is worth all the fuss. And a fuss it is! Now that I’m a working mom, this almost seemed like too much work when I can just have Ed pick up a pizza on the way home. But I couldn’t get this pizza out of my mind for months. I had to try it, and I’m so glad that I did. If you’re going Paleo or on a gluten-free diet (and even if like me, you’re not), this completely satisfies the craving.
A few notes:
My goal was to create a crust that is so good I would want to eat it alone, and I think I accomplished that. This is the recipe I used for inspiration by Michelle of The Lucky Penny. She has excellent instructions and pictures, so definitely check it out. I personally feel like there is nothing as good as fresh garlic, so I knew I wanted to incorporate that into my version.
If you use a large head of cauliflower, you can make two pizza crusts. Do not overstuff your food processor. Don’t ask me how I know this! Three-quarters of the way full is just right, so go for a small head of cauliflower if you’re just looking for one crust.
Reviews: Ed and I loved this. Our seventeen year old loved this, too. Our twelve year old hated it. And our ten year old ate half of one slice and then made himself a Nutella sandwich.
Dawn’s Cauliflower Crust Pizza
1 small head cauliflower
1 clove garlic, peeled
1 tablespoon fresh parsley
1/4 teaspoon iodized salt
1/4 teaspoon oregano
1/4 cup grated fresh Parmesan
1/4 cup grated mozzarella
1 egg, beaten
Heat oven with pizza stone on top rack to 450 degrees.
Add cauliflower florets, peeled garlic clove, and parsley to food processor. Pulse until finely grated and resembles a snowy texture. Place cauliflower in microwave safe dish, cover and cook on high for 4 minutes. Allow to cool, then place cauliflower in clean dish towel and wring out excess water over sink. You will expel a lot of water. This step is important.
In a medium bowl, beat together egg, salt, oregano and cheese. Add cooled cauliflower and mix well with hands. On a piece of parchment paper sprayed with oil, form mixture into shape of crust. Remove pizza stone from oven, carefully place parchment paper with crust atop the stone, and return to oven. Cook about ten minutes, until edges start to brown. Remove from oven, add your favorite toppings, and cook another 6 to 8 minutes until cheese is melted. Cool slightly, cut, and enjoy!
Once the cauliflower is cooked and wrung out, you should be able to easily form it into a doughlike ball.
DO NOT SKIP THE PARCHMENT PAPER! It allows one to easily move the rolled out dough onto the hot pizza stone in a nonstick manner. And on that note, DO NOT SKIP THE PIZZA STONE! Super high heat helps produce a very crustlike result.