Cauliflower Pizza Crust

The first (and last) time I made cauliflower pizza crust, I was so disappointed. I feel like most of the recipes out there are a scam! Until last year when I added a butternut squash soup with quinoa croutons to my Fall meal prep menu. I made the croutons by baking a flattened mixture of cooked quinoa, egg, lots of herbs and spices, and 3 different types of seeds. Once cooled, I broke it all up into bite-sized pieces and sprinkled them over the soup. They were a HUGE success and my clients loved them! And then I realized I could use that concept, and make a PIZZA CRUST out of it. 

Well, it worked, but it was way too much work. So I combined my recipe/idea with the only recipe I ever found which came close to yielding a good cauliflower crust. And here's the result...

 

Yup, you can pick if up with your hands and everything! :) 

Yup, you can pick if up with your hands and everything! :) 

 

 

Cauliflower Pizza Crust

Prep Time: 25 minutes        Cook Time: 45 minutes        Yield: 8" round

 

WHAT YOU NEED

  • 1 large cauliflower head
  • 1 egg, beaten
  • 2 tsp ground flax seeds
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • a few turns each of sea salt and black pepper mills
    • food processor
    • large microwaveable bowl
    • old t-shirt, linen napkin, or plain dish towel
    • baking sheet
    • silicone baking mat
    • cooking gloves

 

WHAT TO DO

  1. Preheat your oven to 400F.
  2. Using your food processor and the SHREDDING blade/plate, shred the whole head of cauliflower minus the leaves. Stalks are OK!
  3. Transfer the rice to your bowl and microwave for about 10-15 minutes depending on your microwave. The rice should be noticeably shrunk, wet, steaming, and soft. 
  4. Lay your towel/cloth in the bowl of your sink and dump the rice in the middle. Then wrap, twist, and squeeze the HELL out of it. No joke, twist and squeeze it like you're trying to get every last drop of moisture from the rice...which you are.
  5. Transfer the rice back to your bowl and add the egg, flax seeds, and seasonings. Using gloved hands (because it will be HOT) mix it up real good. 
  6. Now, place your "dough" on your lined baking sheet and press and mold it into shape. Circular or rectangular doesn't matter...just make sure it's compact and uniform. You want the interior to be between 1/4"-1/3" thick and then you can create a ridge around the perimeter with your fingers which will be slightly thicker. 
  7. Bake your crust for about 40 minutes, or until it is a nice golden brown in color. 
  8. Remove from the oven, add your toppings, and bake for an additional 6-8 minutes or until it looks all cheesy and delicious. 
  9. Enjoy! 
We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

We topped ours with tomato sauce, arugula, sautéed onions and green bell peppers, olives, tomatoes, and parmesan cheese. SO GOOD!!!

Chae Fields

Eat Suite, 812 San Pablo Avenue, Pinole, CA, 94564

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