Alternative pizza crust time! Now, don’t get me wrong, I love a yeasted dough, probably more than most things in life. But trying new things isn’t a bad thing and this was certainly worth the adventure! I was looking into alternative crusts and came across the “meatza” which is a ground beef crust… delicious, I’m sure, but also terrifying. Gen suggested a cauliflower crust and after some searching around online I read enough to decide that this was worth doing. The crust honestly doesn’t taste like cauliflower. It tastes almost like a fluffy, soft biscuit. The way I went about making this created a fairly stable crust (though we did have to eat it with a fork), and it crisped up nicely on the edges. It certainly wont replace a yeasted crust in my heart, but it was a good experiment that Gen LOVED, so we will certainly be eating it again.
Cauliflower Pizza Crust
Adapted from here.
- 1/2 large head of cauliflower
- 1 egg
- 1 cup of mozzarella
- 1/2 cup of jalapeño havarti (or another 1/2 cup of mozzarella)
- 1 tsp oregano
- 1/2 tsp basil
- 1/2 tsp minced garlic
- 1/2 tsp crushed red pepper flakes
- salt and pepper to taste
- Heat your oven to 450°F. Line a baking sheet (or pizza pan) with parchment paper, or give it a swirl with some olive oil.
- Cut your cauliflower into even-sized chunks and place in a steam basket. Steam until just tender, about 10 minutes. Drain in a colander.
- Once your cauliflower has drained and cooled a bit, place in the food processor and pulse just until you have very small pieces (grated-sized). You can also use the grating blade and just put the cauliflower through that (you can also just use a cheese grated but I found that incredibly difficult, and I am grater-nervous after my carrot-cake injury). You should be left with about 1 1/2 cups of grated cauliflower. If you have more, set it aside for future pizzas!
- In a large bowl, stir together all of the ingredients, including the cauliflower bits. Stir until well combined.
- Dump the ‘dough’ out onto your prepared pan and flatten into a pizza shape. You don’t want it to be particularly thick as it will be more crisp the thinner it is.
- Bake in the oven for 20 minutes, until browned.
- Top with your favourite toppings. I recommend put down a layer of cheese first, then dollop your sauce on top of that, this prevents a soggy crust.
- Turn your oven to broil and bake for an additional 5 minutes until the cheese is bubbling.
• Quick and important note! The broiling wont cook the pizza toppings very much, so if you want cooked-toppings, do it on the stovetop first, and then pile onto the pizza to finish.