Cauliflower crust pizza. What?
G and I are getting a little ahead of ourselves these days. First the cleanse and now gluten free pizza. There is no way in heck I would EVER go gluten-free. I love my carbs way too much. I believe there is nothing like a good piece of toasted bread. Bring on the jam, cream cheese, Nutella, honey or good ol’ chunk of butter and you’ve got me in the palm of your hand. However, one of my sister-in-law’s is a celiac. This darling lady used to adore her carbs just as much as I still do till she realized that her body couldn’t handle it. She fought it vehemently and lost. I feel her pain. I’m not sure I would be graceful and open-minded as she is. So, I always keep an eye out for good gluten-free options.
G’s family takes pizza night very seriously. It happens frequently and usually involves games and high levels of trash talking. I always feel for my sister-in-law who stands in the corner over the sink picking toppings off the pizza (while trying hard to ignore her plate of salad.) The smell of fresh bread still makes her weak in the knees and she cheats on birthdays and other special occasions only to be followed by a day of excruciating pain. So, when Teen forwarded me a recipe of Cauliflower crust pizza, I was all ears. Lucky for me, I had a head of cauliflower sitting aimlessly in the bottom drawer of my fridge.
I got right to work. And work it is. But boy, is it worth it. I ran out and bought a block of Goat cheese because this recipe called for it.
The recipe was easy to follow, but takes some time. Next time, I would make an extra crust to pop in the freezer for a lazy dinner. We don’t own a food processor so I ground the cauliflower in batches in our Vitamix blender so it took me longer than it usually should. I loaded up on toppings and we ate it all in one sitting. G and I re-watched We are Marshall to celebrate the coming of the weekend. Yes, I majorly regretted it this morning because waking up was such a struggle but it made for a fun night.
Here is my tweaked version of the recipe from Detoxinista. She has awesome how-to pictures.
Cauliflower Crust Veggie Pizza
1 head of Cauliflower
1 egg (beaten)
1/3 cup soft Goat cheese (I used the Italian herb flavor)
1 tsp dried Oregano
Salt (to taste)
3/4 cup Tomato sauce + 1 tsp Chipotle En Adobo
Handful of Spinach
3 cloves Garlic (roasted in a pan)
1/2 Red Pepper
1 Red Onion
2 cups Mozzarella Cheese
Handful of Black Olives
- Preheat your oven to 400F.
- To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it steam for about 4-5 minutes. Drain into a fine-mesh strainer.
- THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.
- Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
- Now’s the time to add all your favorites– sauce, cheese, and veggies. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!