Originally posted on Facebook 5.29.15
Someone recently asked me what I thought about the "cauliflower pizza crust" idea.
I think it's a great alternative for those wanting/needing an alternative to a traditional pizza crust...and more importantly, it's delicious.
Parents, this is also a great and creative way to get some veggies into your children. Good luck with that.
I hope you all have a great weekend! -Scotty
1 large head Cauliflower, wash and trimmed.
2 cloves garlic
2 teaspoons oregano
1 teaspoon salt
1 cup Garbanzo Bean Flour (or experiment with your favorite gluten free flour)
1/2 cup shredded asiago cheese
1 egg yolk
1. Steam your head of cauliflower in your favorite steamer. Don't boil.. adds too much moisture.. steam it.
2. Remove the florets, and run through your food processor. Add the garlic clove, oregano and salt. Pulse as smoothly as possible. There will still be small chunks, and thats okay.
3. Process in the Garbanzo flour until well mixed. Add the asiago cheese, and finally egg yolk (I added the egg yolk for color, richness, and extra binding)
4. Form your crust on a parchment lined cookie sheet.. I drew two circles, for mini pizzas, on one side of parchment, turned it over, and formed my crust with offset metal spat. Keeping my crust about 1/4" thick.
5. Bake 375 degrees about 45 minutes.. some may go an hour depending on size of cauliflower and oven.
6. Remove the pizza crust from the oven.. let cool a bit, and start adding your sauce and toppings. Return to the oven to cook the toppings. Cut and serve as you would traditional pizza. Crust will not be as chewy and firm as a bread crust but pretty darn close. Look at you eating cauliflower and stuff.