I enjoy challenging myself in the kitchen, but sometimes I have to psych myself up to try something really new, like this cauliflower pizza crust recipe. For about a week, the lonely head of cauliflower would call out to me from the veggie drawer.
“You can do this,” said the cauliflower. “I believe in you!”
Actually, no, it didn’t say that, as vegetables don’t speak. Am I tired? I think I’m tired.
Also, I’ve had pizza on the brain for a while now. Pizza Hut is heading into stalker territory with its emails. Pepperoni now dots my Facebook pages. It’s gotten bad, folks.
Anyway, I found the recipe on Pinterest, and of course it seemed pretty easy. “And healthy!” the Pin said. “Foolproof,” it promised. As always, I made a few tweaks, but here’s the recipe below, adapted from the recipe in the previously mentioned link.
Truly Foolproof Cauliflower Pizza Crust
1 1/2 large head cauliflower (the recipe said to use one, but I definitely needed to use a second)
1 cup grated Parmesan cheese
1 tbsp garlic powder
1 tbsp Italian seasonings (basil, oregano, parsley, etc.)
1 teaspoon salt
1 teaspoon pepper
(Seasonings are approximate)
Chop the cauliflower into small pieces, removing the leaves. Place in a food processor, and chop until cauliflower is the consistency of rice.
(Note: I used a blender, which you can also do with the “Chop” setting. This takes a lot longer, but it’s doable.)
In order to bake properly, the cauliflower needs to be dry. Microwave the riced cauliflower for 8 minutes, or bake at 375 F for 15 minutes. Let cool, then transfer to a bowl covered with cheesecloth. (It took me forever to find cheesecloth at Target. It’s by the sewing machines.) You will need to press as much water as possible from the cauliflower. Ben, in a moment of genius, ended up putting the wrapped up cauliflower “dough” in a colander over the sink with a cast-iron skillet on top of it. It worked wonderfully. I knew I married him for a reason.
After the cauliflower is dry, mix in the cheese, spices, and eggs. It’ll look a little like this:
Press the mixture down on a greased, round baking sheet. Bake the crust at 375 for 15 minutes.
Now, I have to say, I started making the pizza at 6:30 p.m., and it came out of the oven a little before 8. By that point, I was about to put everything we had in the fridge on the crust, but I ended up settling for ground turkey, mozzarella cheese, tomatoes, a little basil pesto, and green onions. I then baked the pizza at 425 F for about 10 minutes.
Honestly, this pizza crust turned out pretty good. I mean, if you are looking for something to curb those bread cravings, this may not be it. It definitely still tastes like cauliflower, which is okay in my book, but if you usually don’t like it, you may not like this crust.
So in the end, the Pin did not lie — this recipe is pretty foolproof. One could even say I “nailed it.”