It looks like pizza. It tastes like pizza.
It’s gluten-free and yeast-free. If those things don’t matter to you (they don’t matter to me), the crust is quicker to prepare from scratch than waiting for a yeast dough to rise. It also could be a sneaky way to get your kids to eat more vegetables. Because it is cauliflower-crust pizza.
Mostly, I made it because of the novelty factor. I originally heard of this through an old room mate’s Facebook status, and then my sister recommended it to my mum on Pinterest. I wouldn’t argue that this is a healthier crust, because it relies heavily on cheese to hold it together (sorry, dairy-free friends!) I made it a second time with less cheese and the texture and flavour suffered. With the proper amount of cheese, the crust is fairly crispy and tastes pretty good– I bet if you served it to someone who didn’t know what was in it, they probably wouldn’t think of cauliflower.
If you’ve got a head of cauliflower tucked away in the fridge, why not try this?
(makes 2 small pizzas, serves 2-4, recipe adapted from Eat. Drink. Smile)
2 cups finely chopped cauliflower
2 cups shredded mozzarella cheese (part-skim works fine)
1 egg, beaten
2 tsp dried oregano
1 tsp garlic powder
oil for greasing pan
1/2 tsp dried basil
desired toppings, pre-cooked if necessary (e.g. sauté mushrooms)
additional shredded cheese
To easily chop the cauliflower, place small florets into a food processor and pulse until finely chopped. Place the cauliflower into a microwave safe bowl and microwave for 8 minutes. Adding water is not necessary, as the moisture in the cauliflower is enough to cook itself.
Preheat oven to 450°F. Grease two pizza pans or cookie sheets with oil.
In a medium bowl, stir together cauliflower, egg and cheese . Add oregano and garlic powder. Spoon half of mixture onto each pizza pan and spread thinly with the back of the spoon. Bake for 15 minutes.
Remove from oven and turn on broiler. Spread tomato paste over each crust and sprinkle with basil. Top with your favourite toppings and additional cheese, keeping in mind that you won’t need a lot of cheese as there is already plenty of cheesy flavour from the crust. Broil for 3-5 minutes, until cheese on top melts and browns a bit. You might want to elevate the pizza pan on an upside-down square baking pan or something similar, so it is closer to the broiler element.
Cut immediately and loosen each slice from pan, as once the cheese in the crust cools it could be very difficult to remove.
This isn’t as stiff as a wheat crust, so it is probably best to eat it with a knife and fork. I wouldn’t recommend trying to make one large pizza, as the middle would likely be quite soggy.
Have you cooked/eaten any unusual versions of familiar foods?