I've heard so much about this recipe, I had to add this to the blog. I haven't tried it yet, but those who have swear by it. Be mindful of the amount of cheese you use and since you can't load it with heavy items, plan to eat meat with this pizza. This recipe is from
Stuff I Make My Husband (I edited the text).
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| Cauliflower Pizza; photo by Amylinn |
Use a bag of Birds Eye Steam fresh cauliflower or use fresh cauliflower and add your own seasonings, but this is easy and it steams in its own bag.
1. Microwave cauliflower according to package
directions, then place onto a
cheesecloth (or use a clean dishcloth that has been lined
with lots and lots of paper towels).
2. Lay more paper towels on top, fold the dish towel over
itself, and press hard to squeeze as much moisture as you can out of the
florets.
3. Feed the cauliflower through the shredding disk of your food processor.
4. Repeat the squeezing step with fresh paper towels.
5. Get lots of moisture out until you have something resembling dough.
6. Combine shreds with 4 oz grated mozzarella (do
not use fat-free) and 1/4 cup egg whites; not using yolk seems to give a crispier crust.
7. Line a baking
sheet or broiler pan with
parchment paper -- you MUST use parchment paper, do NOT use foil or it will stick!!
8.Mound the cauliflower mixture in the center.
9. Using damp hands (shake off the excess water), work radially around the
cauliflower, pressing from the center outward to create a thin crust.
10. Be
careful that holes don't form, but don't worry if it seems loose, as
when the cheese melts it will help everything hold together.
11. Gently blot
excess moisture off the top with a paper towel.
12. Spread it as thin as you possibly can.
13. It should resemble
the thinnest of the thin-crust pizzas.
14. If it is too thick it will be
very soggy and you'll be stuck eating it with a fork.
15. Bake at 450 degrees for 20-25 minutes.
16. The crust should be browned and
perhaps slightly burnt in some spots around the edges.
17. Do NOT under bake.
18. Spread pizza
sauce and whatever toppings you like; don't use anything too wet or
too heavy.
19. Toppings should all be chopped fine or sliced thin: sliced olives and sauteed garlic spinach (squeezed dry) or whatever veggies you have around.
20. Dust with Parmesan.
21. Pop it back in the oven for 5 minutes or so.
Voila! There you have it, cauliflower pizza!
Crispy, slice able, and you eat eat it with your hands -- no fork required.
Source:
Stuff I Make My Husband
