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Are there recipe ideas that you have seen that you think can’t be any good? Feel free to share some comments on examples. This is one of those ideas that can’t be good, can it? It was still Passover and typically we try making pizza on top of Matzah. It is a very poor substitute but we try to convince ourselves that it is actually pretty good.
Which brings me to this post of Cauliflower Pizza. How can cauliflower get firm enough to act as a crust? Well you have to try it. It works quite well. After eating it, I love this idea. I am not going to stop eating pizza with real dough but this is a great alternative for Passover or if you eat gluten free.
Recipe
Cauliflower Pizza (adapted from Detoxinista):
Ingredients
- 2 heads of cauliflower
- 2 egg, beaten
- 6 oz soft goat cheese (chevre), softened
- 2 teaspoon dried oregano
- 3 – 4 oz of pizza sauce
- 1/2 cup of Italian cheese mix
- 2 oz of mozzarella
Instructions
- 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. Do not over fill the Cuisnart. Smaller batches enable the whole cauliflower to get riced.
- Fill a large pot with water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
- 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! You will be surprised at how much moisture you can squeeze out. When you think you have squeezed out all the moisture, let the cauliflower rest in the towel for a few minutes. Now go back and squeeze again. Almost all of the moisture should now be removed.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. Mix well with your hands.
- Press the dough out onto a baking sheet lined with parchment paper. Keep the dough about ⅓” 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. In retrospect, I should have cooked my crust even longer.
- Add your tomato sauce first and then the cheeses. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Enjoy!
this sounds way tastier than the recipe I have been using. Would you care suggest how many cups of riced cauliflower you are using? I have a cauliflower at home that is almost the size of my head, 2 might be rather a lot. The parchment paper is a great idea. I don’t know why I didn’t think of it! Thanks
Thx for happening on to my blog. I would suggest that 2 heads are probably the right amount. Make sure you have squeezed out the excess water and definitely par cook the crust thoroughly. It will not cook that much more once the toppings are added.