Cauliflower Pizza Crust
Talk about a most unpretentious vegetable that turns out to be, in each recipe, so much more than the sum of its modest parts!
Cauliflower: The Low Carb Low Cal Powerhouse!
It is like a chameleon, slithering in and out of countless recipes as its neutral color escapes detection, and it contributes no end of texture, even while it obediently takes on any flavor you pair it with. This is precisely why cauliflower pizza crust works so beautifully!
There is absolutely nothing I don’t do with cauliflower!
Roasted on its own, pasta, smoothies, tabouleh, salads, soup, curries, pickles. My post on Cauliflower has it all.
How many of us cannot have regular pizza?
Or succumb to it because it is just too good to miss, and then can’t live it down? Come on, honest show of hands!
Mind you, I am not even talking about an allergy to gluten. But I am talking about the excess (added!) gluten found in pizza crust, many breads and baked goods. You are having much more gluten than the gluten that is expected in a regular slice of pizza, and it is that extra processing that makes most commercial breads, pizza and other baked goods so hard to digest. I wager that if not for that added gluten, many people would be able to enjoy a pizza or a sandwich more often. No wonder they don’t love us back!
Cauliflower pizza crust to the rescue.
I have worked hard on developing the perfect crust, and I even tried it on the most recalcitrant classic-pizza lovers. And the verdict is, Mommy wow I can’t believe it. Can I have another piece? Wow, what Nachas! Gluten-free too!
Once you have created the cauliflower pizza crust base, load up on all of your favorite toppings. For a vegan option, skip the cheese and only use sauce and veggie toppings! Look out for our very own nutritious cauliflower crust recipe, coming soon to a blog post near you! Cauliflower, you are officially our new life saver.
Cauliflower Pizza Crust doubles as bread
How perfect is this, when we all want to curtail our bread intake? I have been enjoying my cauliflower “toasts”, slathering humus, avocado, cheese, sardine or beet spread on it.
I use frozen cauliflower to make the crust
This reduces the work by about 75%, even while leaving the flavor at 110%. Frozen vegetables are my best friends!
I love to use sun-dried tomatoes, basil, olives, anchovies, artichoke hearts, roasted peppers etc…. Play with your toppings and get an exciting pizza each time, from a simple Margherita topping to a full-blown gourmet pizza, right in your own kitchen!
Arugala or watercress leaves will be awesome too, sliced portobello, even eggs all the way at the end, to keep them good and gooey
- 2 pounds frozen cauliflower florets (try to take out a little earlier)
- 1 cup coconut flour
- 1 cup hot water
- 2 eggs (No eggs: 2 tablespoons ground flax mixed with 1/2 cup warm water)
- 1/2 cup Psyllium
- 1/2 cup olive oil
- 1 teaspoon sea salt
- Optional: Add your favorite seasonings: nutritional yeast, dry oregano, basil, thyme, garlic etc...
Preheat the oven to 400*F
In a food processor, press all ingredients until a smooth dough forms. Pat the mixture in a greased cookie sheet, or in a 16 inch greased pizza pan.
Brush the top with oil. Bake for 10 minutes.
Add your favorite toppings, and bake 10 more minutes.
Cut in wedges, or in square if you used a cookie sheet. Makes a good dozen servings.
Bake the crust all by itself for 20 minutes. Cut in squares.