Tweaked from www.domesticate-me.com
Now, I love pizza just as much as the next foodie (health-conscious or otherwise) – just the way it is. But, there is a bit of a buzz around about cauliflower crust pizzas so we just had to give it a go.
Besides, we have to keep everybody up on the foodie trends, right? Also, I’m a sucker for creative options, and a crust made from vegetables definitely qualifies as an interesting alternative. (Not to mention your threat of post-meal bloating goes way down.)
Pizza (cauliflower) crust:
1. Pre-heat the oven to 450°F.
2. Chop up your cauliflower florets roughly (discarding the stems) and transfer to a large food processor bowl. Pulse the cauliflower until it has the texture of sand. You should get about 3 cups.
3. Transfer the cauliflower sand to the baking sheet and bake uncovered for 5-10 minutes. (Keep the oven on after you remove the cauliflower.)
4. Let your cauliflower cool completely. Once cool, place the cauliflower in a clean tea towel (preferably one you don’t use to mop up spills on the floor!) and wring it tightly over the sink. Try wringing out the cauliflower in a couple of batches in order to get your cauliflower as dry as possible.
5. Place the cauliflower pulp in a large bowl and add the “cheese”, spices, and egg. Mix until well combined (you’ll probably need to get your hands in there).
6. Form the dough into a ball and place it on parchment paper. Place a second piece of parchment on top of the cauliflower dough ball and roll it out into a circle about ¼ inch thick. Remove the top sheet of parchment.
7. Carefully transfer your dough to a baking sheet and bake for 8-10 minutes until the dough is golden brown. Remove from the oven in order to add your toppings.
8. Spread the sauce over the pizza dough and follow with your choice of veggies (in this case broccoli, tomatoes & onion) and finish with crumbled goat cheese.
9. Return the pizza to the oven for another 5-7 minutes until the cheese is melted and bubbling slightly.
10. Let your pizza cool for 2-3 minutes before slicing to make sure that the crust stays together… then, sink your teeth in.