cauliflower pizza crust: seriously, so delicious!

who doesn't love pizza? cheese, pepperoni, pineapple, spinach, gorgonzola, mozzarella, bbq chicken, and ranch dressing...you name it, and someone loves it on a pizza. and crust, fugetaboutit. thin, think, new york, chicago, wheat, white, cauliflower. @!#^%$ what, wait, cauliflower?!

yes, cauliflower...cauliflower crust!

before you scoff, just give me a break here. i promise, when done right, the other stuff you have delivered just isn't worth it. and even better, there's no fussing with semolina flour and kneading and corn meal and waiting for it to rise.

let me say, i hate using microwaves, but i do have one. and, sometimes, it is a necessary evil. in this case, it was a blessing! i've tried this recipe before and it was a disaster. i steamed the cauliflower florets, and then, i riced (def. to mill or grind) them. they were a soppy mess. and the crust was floppy. the microwave is my new bestie...when i want to make pizza crust.

you really only need four ingredients to master this crust...3 of which are probably already in your kitchen.

the best part is you can customize the sizes. make 1 large crust or 2 8-inch crusts (fed 3 of us) or 4 4" crusts. i made 2 8-inch crust which fed 3 of us.

make it fun by letting the family create their own personal pizza.

try it! no, really, try it. you won't believe it. this pizza crust looks, feels, and tastes like real pizza.

ingredients:

1 large head of cauliflower
2 whole eggs
2 cup of freshly shredded mozzarella
2 tsp of dried oregano
1 tsp of minced garlic
pinch of salt
1 tbsp olive oil
1 cup of marinara sauce (plus extra if you like to dip)
toppings of whatever your heart desires

toppings i used:
hot italian turkey sausage (removed casing and browned)
sliced pepperoni
thinly sliced red onions
sliced bells peppers
sliced black olives
sliced mushrooms
6 oz buffalo mozzarella (or mozzarella fresca)

preheat your oven to 425 degrees fahrenheit.

start by cutting the florets off of the stem. rinse the florets in a colander and dry off with paper towels or clean kitchen towel.



place cauliflower florets in the food processor and pulse until the cauliflower looks similar to rice grains. i recommend processing in 2 batches. you'll get an even texture.



next, place half of the riced cauliflower florets into a microwave safe bowl. microwave for 8 minutes. this is also better to do in 2 batches for a even steam. you know when you sneak a piece of foccacia into the microwave while he's in the garage, and it comes out as dry as a bone. well, it's the same priciple...it zaps the moisture. making for more of a flour texture. it'll shrink, don't worry.

now, start preparing for your 1st crust. in large bowl, combine 1 cup of the cooked cauliflower, 1 cup of shredded mozzarella, 1 tsp of oregano, 1/2 tsp of minced garlic, pinch of salt, and 1 egg. be sure to mix well.



grab a baking sheet and place a piece of parchment paper on it. i used a silpat. either one will keep the crust from sticking. place your mixture near one corner of the baking sheet. begin to pat gently and using the curve of your hand, round off the edges until you get a 8 inch round crust. i tapped it a few times with a cake pan to even the surface.

then, start mixing the same ingredients for your 2nd crust and pat out on your baking sheet just like you did the first one. place in the oven for 15-20 minutes. check at the 15 minute mark by gently pressing into the center of the crust. it should have a little give, but it shouldn't be mushy.

the edge of the crust may get pretty brown. don't worry, just don't burn them.



while the crusts are baking, prepare your toppings.



once your crust is ready, pull it out of the oven. 

build your pizza right on the cookie sheet...careful, it's hot. you know the drill, smear some marinara, and toss on some toppings.

throw it back in the oven for about 5 minutes until the cheese is melted.