I’ve heartily resisted then cauliflower pizza crust thing…for so long…but last weekend I caved and cranked out this creation. And I’ll not ashamed to say I followed that up by eating the whole pizza. 🍕 🍕 🍕
Is this going to replace an amazing authentic wood fired Italian pizza? Certainly not. Is this an “always food” that I can eat every single day if I want to? Absolutely yes. (Thanks @jordannanativ for this lingo!)
If you want to to eat this entire pizza too as an always food, this is how you to whip it up:
To make the crust:
🥄 1 – 500g bag frozen riced cauliflower
🥄 1 whole egg
🥄 15 g quick oats
🥄 1 tsp garlic powder
🥄 1 tsp Italian herbs
🥄 a little bit of salt & pepper
➡️ Cook the diced cauliflower from frozen in a pot of boiling water for 3 minutes. Pour into a colander and drain throughly. Spread the cauliflower on a clean tea towel and allow to cool for about 10 minutes. Gather the tea towel and squeeze excess water from the cauliflower. Do this carefully as the water being released will still be quite hot. Squeeze as much water as you possibly can from the cauliflower. Use a second tea towel if needed.
➡️ Put the squeezed cauliflower into a mixing bowl along with all other ingredients. Mix with a fork.
➡️ Line a cookie sheet with parchment paper. Drop the mixed dough into the parchment paper, and form into an 8 inch round circle. Use your hands to pack the dough thoroughly.
➡️ Cook at 400F for 20 minutes. Flip the crust over, top as desired, and return to oven for an additional 10 minutes.
I recommend not using too much sauce or ingredients that will release too much water to keep the crust crispy. I used about 2 tbsp tomato sauce, some sliced grilled chicken and buffalo mozzarella which was fantastically melty 👌🏻
