Finally, It All Came Together - Cauliflower Pizza Perfection
For years I have been on a quest to add more veggies to our dinner. Our first few years of marriage had lots of frozen veggies. Along came kids that had a different idea on what constitutes edible food and frozen veggies were out.
For several months I have been perfecting Cauliflower Pizza. You read that right, a pizza crust made entirely out of a veggies with no flour. We are not glutten-free but desired a sneaky way to add another veggie into the kids' diet.
Past attempts had a soggy crust and a crust that was way to thin to hold any toppings. Ever see a three year-old cry over his "broken pizza?" Below is one of my finest cooking accomplishments. It took over six months to perfect this crust. There were several attempts that never made it to the table. This is a huge hit in our house.
Ingredients:
1 head of cauliflower
1 large egg
1/2 cup of a good quality cheese.
Dash of salt and pepper
Dash of any spice you like in your crust. We use Herbs de Provence.
Any toppings you want on your finished pizza. I scavenger for leftovers in the fridge.
Directions:
Preheat oven to 450. Add to a pizza stone or baking sheet one layer of parchment paper. Remove greens, core cauliflower and cut into small flowerets. Pulse in the food processors until veggie resembles grits or a fine nugget. In the meantime bring one cup of water to a boil in a larger pot. Add pulsed cauliflower and cook until it boils for 5 minutes. In a large bowl combine cheese, spices and egg. (My other attempts microwaved or steamed the cauliflower which were disastrous or made the house smell.)
Secret number one to a perfect crust. Place two overlapping paper towels or dish towels in the bottom of a colander. Drain cooked cauliflower and squeeze out all the water. I can not stress enough this needs to be bone dry. Add to cheese/egg mixture and combine with your hands. Center mixture on your baking sheet/pizza stone and freeform a crust. I usually get a 12 inch crust.
Secret number two: A very hot oven. Bake for 30-40 minutes depending on your crust preference. Then add your toppings and cook until cheese melts. Usually 10 more minutes unless you have large chunks of chicken or cooked sausage.
Last night we had this for dinner. Left over Chicken Posole, pesto sauce and extra sharp cheddar cheese were on our pizza. Along with a nice salad, this was our feast.
Let me know if you try this crust. How do you add more veggies to your diet?
Want to hear other stories on how all things all came together? Visit the Spin Cycle below to learn more.
Sharon, The Mayor
For several months I have been perfecting Cauliflower Pizza. You read that right, a pizza crust made entirely out of a veggies with no flour. We are not glutten-free but desired a sneaky way to add another veggie into the kids' diet.
Past attempts had a soggy crust and a crust that was way to thin to hold any toppings. Ever see a three year-old cry over his "broken pizza?" Below is one of my finest cooking accomplishments. It took over six months to perfect this crust. There were several attempts that never made it to the table. This is a huge hit in our house.
Ingredients:
1 head of cauliflower
1 large egg
1/2 cup of a good quality cheese.
Dash of salt and pepper
Dash of any spice you like in your crust. We use Herbs de Provence.
Any toppings you want on your finished pizza. I scavenger for leftovers in the fridge.
Directions:
Preheat oven to 450. Add to a pizza stone or baking sheet one layer of parchment paper. Remove greens, core cauliflower and cut into small flowerets. Pulse in the food processors until veggie resembles grits or a fine nugget. In the meantime bring one cup of water to a boil in a larger pot. Add pulsed cauliflower and cook until it boils for 5 minutes. In a large bowl combine cheese, spices and egg. (My other attempts microwaved or steamed the cauliflower which were disastrous or made the house smell.)
Secret number one to a perfect crust. Place two overlapping paper towels or dish towels in the bottom of a colander. Drain cooked cauliflower and squeeze out all the water. I can not stress enough this needs to be bone dry. Add to cheese/egg mixture and combine with your hands. Center mixture on your baking sheet/pizza stone and freeform a crust. I usually get a 12 inch crust.
Secret number two: A very hot oven. Bake for 30-40 minutes depending on your crust preference. Then add your toppings and cook until cheese melts. Usually 10 more minutes unless you have large chunks of chicken or cooked sausage.
Last night we had this for dinner. Left over Chicken Posole, pesto sauce and extra sharp cheddar cheese were on our pizza. Along with a nice salad, this was our feast.
Let me know if you try this crust. How do you add more veggies to your diet?
Want to hear other stories on how all things all came together? Visit the Spin Cycle below to learn more.
Sharon, The Mayor
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