Loryn Galardi | Cauliflower Pizza
17292
post-template-default,single,single-post,postid-17292,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-6.9,wpb-js-composer js-comp-ver-4.4.4,vc_responsive

Cauliflower Pizza

If I had to pick just one food to eat for the rest of my life, it would be pizza. The REAL type: gooey cheese, tons of drippy oil, chunky tomato sauce, and soft, doughy, gluten-packed crust. Heaven, right? Sure. But I can’t eat all of that gluten (stomachache). BUT I can eat the tomato, cheese, and veggies. So, I finally experimented with the cauliflower crust pizza. And it’s perfectly acceptable! Not exactly like the original, but a great vehicle for toppings. What do you think?

INGREDIENTS
Cauliflower C=crust:
½ a head cauliflower; trimmed and cut into pieces
½ teaspoon oregano
½ teaspoon basil
½ teaspoon garlic powder
½ teaspoon kosher salt
Black pepper to taste
1 cup Parmesan cheese
1 large egg

Toppings:
Sliced fresh tomato
Sliced mushrooms
½ cup crumbled feta cheese

Special equipment:
A pizza stone and peel, or two rimless baking sheets
Parchment paper

DIRECTIONS
Place a pizza stone or one rimless baking sheet in the oven; preheat to 475 F.
Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel or cheese cloth and squeeze out as much liquid as possible. Discard water.
In a large bowl, add the cauliflower, oregano, basil, garlic powder, salt, pepper, Parmesan, and egg. Mix by hand until the mixture holds together when pinched.

Spread the cauliflower mixture onto the parchment approximately ¼-inch thick. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 10-15 minutes.

Remove the crust from the oven, sprinkle with the mozzarella (this keeps the crust dry). Top with your favorite veggies.

Bake for another 5-10 minutes, or until the cheese is melted.

 

 

No Comments

Sorry, the comment form is closed at this time.