So it seems like the culinary world’s IT GIRL, Cauliflower, is still going strong. Mashed “Potatoes”, Buffalo “Wings”, “Fried Rice”… these little florets can do anything and do it deliciously well. Last night for dinner, I put it to the test and made pizza.
That’s right, I said I made PIZZA! With CAULIFLOWER. And you know what? It was freaking FANTASTIC!
OK, no more yelling… just on to the recipe. Which you all should try ASAP. A little birdie hinted to me that you can buy cauliflower pizza crust, but it was really so easy to make and it made my house smell yummy, so I say just do it yourself.
Cauliflower Crust Pizza
For the crust:
1 bag frozen cauliflower rice, thawed (I used the one from Trader Joe’s. It’s about 12oz)
2 eggs, beaten
¼ cup grated parmesan cheese
½ cup shredded mozzarella
½ teaspoon garlic powder (eyeball)
½ teaspoon Italian seasoning blend (eyeball)
Pinch of salt and pepper
Toppings: *These are all optional. You can do whatever sort of topping your heart desires*
2 tablespoons garlic spread
1 sauteed leek
diced pancetta (4 oz)
about 5 or 6 asparagus spears, steamed just enough to make them soft
Take the defrosted cauliflower rice and put it in a blender or food processor for a few pulses to make it even smaller. Add the cauliflower to a dry skillet over medium heat for about 3 minutes or until softened slightly. Put it all in a towel (I used a few paper towels but you can use a dish towel) and wring out as much water as you can from the cauliflower. You’re basically left with cauliflower pulp.
Mix the cauliflower pulp with 2 beaten eggs, 1/4 cup Parmesan, 1/2 cup shredded mozzarella, 1/2 teaspoon or so garlic powder, 1/2 teaspoon or so Italian seasonings and a pinch of salt.
Mix together and spread out into a 10″ circle on a parchment lined baking sheet. It should be the equivalent thickness of an average thin crust pizza. Not cracker thin, though. Bake at 400 degrees F for 20 minutes.