Tuesday, February 11, 2014

Cauliflower Pizza Crust

Friday night is pizza night at our house and every week when I enjoy a gooey, delicious slice of this cauliflower pizza crust, I kick myself for not posting the recipe. (I took the photos a couple months ago!) Last week, however, I kicked myself for not making it. It's a little time consuming to prepare the cauliflower, so I thought I'd try another primal/paleo-friendly recipe online. Boy was that a mistake! I have never eaten cardboard, but now I know what it tastes like.

So, finally, here's the best grain-free pizza crusts I've ever had. Even Rich likes it, and he's usually impossible to please with gluten-free baking. Two final selling points: You can eat it with your hands. And, you can sneak a few veggies into your (or your kids') dinner.

1 head cauliflower, rinsed
1 teaspoon minced fresh herbs, such as rosemary, oregano, and basil
1 garlic clove, minced 1/2 cup grated parmesan
2 eggs
Pinch sea salt
1/2 cup almond flour

Using the grater attachment on your food processor (or a cheese grater if you have some time on your hands) and grate the cauliflower. Microwave for 6 minutes, stirring halfway through. Allow to rest for about 20 minutes, or until cool enough to handle.
Preheat the oven to 450F. 
Use a cheesecloth or clean cloth napkin, to squeeze all of the excess moisture from the cooked cauliflower. Don't do this too soon, or you'll burn yourself. Trust me. When you've squeezed out all of the excess moisture, dump the cauliflower into a mixing bowl. Add the herbs, garlic, parmesan, eggs, and salt. Stir to combine. Add the almond flour and stir until just combined. You may want to use your hands.
Line a pizza pan with parchment paper. Form the dough into a ball and place in the center of the pan. Use your hands to press it out to the edges of the pan.

Bake for about 15 minutes, or until the top of the crust is slightly browned.

Top with marinara sauce, cheese, and whatever other goodies you have in mind. Bake until the cheese is just beginning to brown. 

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