Ever since reading about cauliflower pizza crust, I’ve wanted to try it. But certainly, in no way shape or form do I know ANYONE that would be on board with a vegetable crust! Because, as I heard after I made it – more than once – “That’s NOT pizza!” Finally yesterday, since I wasn’t up to much else and had all the ingredients, I decided to tackle it.
I did make “real” homemade pizza dough for the BH and the girls, simply to keep the peace.
Cauliflower Pizza Crust
Adapted from Damn Delicious
1 head cauliflower, chopped and steamed in microwave until soft about 10 minutes
2 large eggs
1 T. whole wheat flour
1/2 c. fat free shredded mozzarella cheese
2 T. grated Parmesan
1 T. Italian Herbs (from the refrigerated section)
salt & pepper to taste
Preheat oven to 425*. Line a baking sheet with parchment paper, set aside. Put steamed cauliflower into a food processor until finely ground, it should make approximate 2-3 cups. Using a clean dish towel, drain cauliflower completely, removing as much water as you can. Mix cauliflower with eggs, cheeses, flour and Italian herbs then season with salt & pepper. Spread the mixture into a 15 x 10″ baking sheet, spray with Pam and bake for 15-20 minutes or until golden brown.
I baked the crust for approximately 25 minutes until I thought it looked “done”.
Then I put on the toppings:
Newman’s Own organic marinara
Shredded mozzarella (fat free)
goat cheese crumbles
I baked it for another 15-20 minutes, cut it into 18 squares and dug in!
I really enjoyed this, it had a great flavor – I even ate it for lunch today, albeit with a knife and fork.
My only complaint, it was super soggy after it sat a while. (Say that 5 times fast!) The BH tasted it and said “eh, it’s ok.” The youngest tried just the crust and said she liked it (she thought it was bread and I didn’t bother to tell her any different) I would make this again, and maybe change the toppings see if it helps the sogginess some.
Hope everyone has a terrific Tuesday!