This crust is crazy good! It's super flavorful and because it's not trying to mimic regular crust but rather be its own thing, it enhances the flavor of the pizza.
Crust
- 1/2 cauliflower, stalk removed, cut into florets
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 2 eggs
Pizza Toppings
- Organic marinara sauce
- Mozzarella
- Anything you want! I used what I found in my fridge: fresh garlic scapes, uncured bacon chunks, red pepper, mushrooms and fresh tomato slices.
Directions
- Preheat oven to 400 degrees.
- Steam your cauliflower in a steam basket. Drain well and then dump on 1-2 clean kitchen towels and press it well to squeeze as much water from the cauliflower as you can.
- Take 2 1/2 - 3 cups of cauliflower. You'll likely have leftovers, so you can either keep in your fridge to eat later or freeze for your next pizza crust.
- Put the cauliflower in a food processor and pulse until you have a rice-like texture. Add the rest of the ingredients: cheeses, spices, salt and eggs. Pulse several times to combine well and form a bit of a dough.
- Line a cookie sheet or pizza stone with parchment paper and spread out your dough with your fingers to form a circle resembling a pizza crust. Be careful to not press too hard or you'll poke hole through the crust.
- Bake crust for 10 minutes or until it starts to dry up. (If you're using a pizza stone or a cookie sheet with no edge, you might want to set a larger cookie sheet on a lower rack so as to catch any possible liquid that might ooze from your crust as it cooks.)
Assemble your pizza!
If you're using bacon and strong-flavored ingredients (like the garlic scapes I used) you'll want to cook them a bit while your crust is baking. In my case, I diced the bacon and sauteed it over medium heat and then added the garlic scapes to cook with the bacon. Once they were done, I let them rest, while I waited for the crust to be ready.
Have fun topping with your sauce, toppings and cheese. Bake for another 15-20 mins until your ingredients look coked enough and your cheese is turning slightly golden.
Enjoy!!
One note so as to set your expectations: this is NOT a crust you can lift with your hands. You'll have to eat this pizza with fork and knife, but it is still SO enjoyable!
I hope you like it as much as we did.