Friday, August 26, 2011

GF FRIDAY-CAULIFLOWER PIZZA CRUST

WHEN I READ ABOUT THIS RECIPE, I COULDN'T WAIT TO TRY IT. I THOUGHT, REALLLLYYYY???? I COULDN'T IMAGINE TRANSFORMING CAULIFLOWER INTO A PIZZA CRUST OF SOME SORT. WELL, IT WORKED! IT WAS DELISH! HUBBY COULDN'T EVEN GUESS IT WAS CAULIFLOWER! THE TRANSFORMATION WAS THAAAAAT GOOD. I THINK THIS RECIPE BEGAN IN THE WORLD OF "LOW CARBING" BUT IT'S JUST PERFECT FOR THE GLUTEN FREE WORLD AS WELL. HOPE YOU GIVE IT A TRY-LET ME KNOW WHAT YOU THINK IF YOU DO!

CAULIFLOWER PIZZA CRUST
1 cup cooked, riced cauliflower (USE A RICER OR I HAVE READ SOME PEOPLE USE A FOOD PROCESSOR! I WILL TRY THAT METHOD NEXT TIME)
1 egg
1 cup mozzarellA cheese (I USED SHREDDED MOZZARELLA/PROVOLONE COMBO)

PIZZA SAUCE OF YOUR CHOICE

MORE SHREDDED CHEESE PLUS
ANY TOPPINGS YOU LIKE
Preheat oven to 450 degrees F.

SECRET IS IN GREASING YOUR PARCHMENT VERY WELL. PAM SPRAY DID NOT WORK WELL ENOUGH FOR THIS. GENEROUSLY OIL A ROUND PIECE OF PARCHMENT WITH OIL AND WIPE OFF EXCESS SO IT DOESN'T LEAK OFF SIDES IN OVEN.

In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the parchment.

I baked mine directly on a pizza stone at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Remove the pan from the oven. To the crust, add sauce, then cheese and toppings.

Place under a broiler at high heat just until cheese is melted!

2 comments:

Your Lighter Side said...

Hi, Danielle! Your blog is so fun! I'm so glad you like the cauliflower crust recipe!

Since creating this crazy dish, I've learned a lot along the way and have a few thoughts for anyone who has trouble with the pizza:

1. Make sure to wring out all the moisture from the cauliflower. It absorbs a lot of water, which can make the dough more liquid. The crust should be hand-holdable post baking.

2. Add fennel to the dough to help nix that 'cauliflower' taste.

3. I have never used parchment paper, but I do immediately run a metal spatula all the way around the pizza edges prior to adding the toppings and flash broiling.

4. Let the pizza cool for at least 10 minutes, since the cheese in the crust is the primary binding agent.

I hope this helps!

Fondly,
Jamie
Your Lighter Side

DANIELLE-HUGS and COOKIES XOXO said...

HI JAMIE! SO NICE TO HEAR FROM U-I TRIED WRITING TO U A FEW TIMES ON FACEBOOK AND WAS HOPING FOR A REPLY! YAY! THANKS FOR THE TIPS!! XOXO

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