I love pizza! For its comfort, for its versatility, for its downright deliciousness and its ability to pretty much make everyone happy by a tweak of the toppings. Quite a few variations are in my pizza repertoire, but almost all of them have been built upon a whole wheat crust. Till now.
My dear Swedish “niece” Sarah shared a recipe on Facebook the other day from a blog called The Iron You. Intrigued by the title, I poked around the blog and found a bunch of mostly vegetarian recipes, many vegan, and lots of them gluten-free. Other terms listed next to recipe titles were Paleo (which I’ve heard of) and Primal (which I have not). A paleo, gluten-free pizza with a crust made from cauliflower just had to be made.
I deviated little from the crust part of the recipe (but did bake it on a stone instead of a baking sheet), and changed up the toppings, but since everyone has their favorites in that regard, the real takeaway is the crust. Very thin, crispy and beautiful, I think it will stand up best when lightly topped, and you’ll feel so good inside knowing that funny looking, but oh so healthy vegetable you probably turned your nose up to as a kid, is the star of the show!
Cauliflower Crust Pizza
1 head cauliflower
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon oregano
Freshly ground black pepper
Pizza sauce (homemade or good quality store-bought)
½ of a medium onion, finely chopped
½ of a medium green bell pepper, finely chopped
½ cup shredded parmesan cheese
A sprinkling of pizza seasoning
Crushed red pepper, to taste
Place a pizza stone on middle oven rack and preheat oven to 450 degrees F.
Remove leaves and core from head of cauliflower and roughly chop into like sized pieces. In batches, process in food processor until the consistency of rice. Put cauliflower “rice” in a microwave safe, non-plastic container and microwave uncovered for 8-10 minutes, until cooked.
Dump cooked cauliflower onto a clean tea towel. Spread it out a bit and let cool for a few minutes. Bring corners of towel together and twist it to squeeze the moisture from the cauliflower. There will be a lot of water to squeeze out. And when you think you’ve squeezed it all out, squeeze some more. If you don’t get enough of the moisture out, you won’t end up with a crispy crust. Once the cauliflower has all the liquid squeezed out, transfer it to a bowl and mix in the egg, mozzarella, salt, oregano and pepper.
Lightly oil a sheet of parchment paper. Place cauliflower mixture onto parchment and press it into a very thin 10-12” round. Carefully transfer to the pizza stone and bake for 15 minutes, turning once half-way through baking time for even browning.
Remove from oven and let cool for 5 minutes. Add toppings, except for crushed red pepper flakes. Bake 5-7 more minutes, until cheese is melted and crust is nicely browned. Remove from oven, sprinkle with red pepper flakes and cut into wedges. Makes 2-3 servings. Enjoy!