I first learned of this idea from my good friend Terri. She is an amazing cook and I am thankful for her daily. Because of her I learned to cook. I spent A LOT of time in her home as a teenager and well into my adult life. My poor mom, was not such a good cook, Bless her heart. I paid attention in Terri’s kitchen, even when I didn’t realize I was paying attention.
In my life of Clean Eating, I had come to the conclusion that pizza was just not an option. In fact I don’t remember the last time I had pizza. I don’t eat bread and all of the “clean crust” or “low carb crust” recipes I had come across did not look so appealing.
I was skeptical of this cauliflower crust idea as well. However, on Terri’s recommendation I did some research, found a million recipes and came up with this one. I have to say I was shocked! The cauliflower taste is not overbearing. I did not tell my husband how I made it. He could not guess for the life of him, and thought I used some sort of nut flour. The consistency is so similar to bread. It held together, did not get soggy and had an amazing texture. Now that I have made it once, it will be very easy to duplicate. I have to say I was nervous about it’s complication. It’s really very simple.
I will be using this recipe in various ways, with various ingredients. It will be my new “bread”.
1 large head of cauliflower stemmed and cut into big pieces
1 large egg
1/3 cup shredded cheese, I used 1/2 mozzarella and 1/2 parmesan
1 tbsp fresh minced basil
1 tsp oregano
Small pizza pan of your choice
1 tsp olive oil
2 tsp balsamic vinegar
6 cloves minced garlic
2 tbsp fresh minced basil
1 can low sodium tomato sauce
1 small can tomato paste
(This will make more than you need for a 9 inch crust)
Preheat your oven to 400 degress
Place parchment paper on you pizza pan
Prepare your sauce, I made this very simple, you can adjust as you like. Mince garlic and basil, cook in oil and vinegar until soft. Add tomato sauce and paste. Cook on low while you prepare your “crust”.
Add cauliflower pieces to your food processor. If you don’t have one you can “grate” it into grain like pieces with a cheese grater.
You should get about 4 cups of “riced” cauliflower. Strain the cauliflower in a mesh strainer, pressing firmly.
Now, you need to get ALL the moisture out. It will not feel like there is much left, but you will be surprised. In small batches (I did 3), put about 1 1/2 cups of the cauliflower into the cheese cloth (doubled) and make a ball. Twist and strain and get as much moisture out as you can.
Add all crust ingredients into a bowl and mix well. Use your hands if needed.
Pat crust onto the parchment paper that is placed on your pizza pan. Try to keep it below 1/3″. You can do round our square, whichever you prefer.
Place in preheated oven and bake for 40-50 minutes, until golden brown and cooked through. Meanwhile prepare the toppings of your choice and don’t forget to stir your sauce from time to time.
Now, comes the fun part. Add your sauce on top and any veggies, lean meats, and cheese you like. Be mindful of your choices if you are “eating clean”.
Place back in the oven at 425 degrees and cook long enough for things to get a little bubbly. Usually about 15 minutes.
I hope you enjoy this as much as I did!