Messed Around and Made A Cauliflower Crust Pizza

| February 26, 2016

So, I like I said in an earlier post, I was looking through some old pictures on my mac and here is another album that I’d come across and forgot about. It was the time that I was making cauliflower pizzas. I’m pretty proud of what I’d done.

I researched it pretty thoroughly (google and pinterest) and came across these recipes.

The BEST Cauliflower Crust Pizza! – The Lucky Penny blog

Pizza Crust – Crispy Cauliflower – Spark recipes

Pizza Sauce Recipe From Scratch – Joe Macho blog

I checked them out and then made a hodge podge of the ones I liked and came up with that you see below.

Made my own tomato sauce and my own crust.

As always, here is the disclaimer:

I’m not a chef, I’m not even a cook… I’m just a dude with shit in my fridge who likes to put things together…. thats all.

I don’t measure shit. I will add in something just because. I will pour a little beer in something if I happen to be drinking one. I’m just out’chea winging it.

I will say though, the shit I make turns out really, really good.

Get those little baby tomatoes and slice and season them up good.

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Put some whole garlic cloves in there and toss them in the oven at some temperature for some amount of time. I honestly don’t know but it was probably about 350* for 30 minutes.

You want them to sweat and get gooey so you can put them in the food processor or blender of your choice.

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Set the tomato sauce aside.

Now, take your cauliflower and cut off the florets. Place it in the blender or food processor until it nice and blended.

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Like this…. then put it in a kitchen towel or piece of that cheese cloth and strain as much water out as you can. You want it to be “flakey”

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Now, season it up as you want. I’m choosing to use Hungarian paprika, salt, garlic, basil, oregano, and pepper.

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You need an egg and parmesan chee as a binder. Throw all of that in a bowl and then mix it up good until it’s consistent all the way through.

Once its all mixed, take a flat baking sheet ( I have one of those round ones ) and line it with a piece of parchment paper and flatten your crust out and form it in the shape that you want. Then throw it in the oven at 450*

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You want it to get brown, but not super cooked. You want it to be stiff but not crunchy.

You need to cook it some because for all intents and purposes, its still a raw dough…. but not all the way because you will be putting it back in the oven after you place the toppings on.

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Sort your toppings out… we all have our own favorites, but I went with pepperoni, mushrooms, and jalapenos. This is a classic look for me. Its basically the only pizza I order anymore.

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Put your sauce on there that you’ve made already at the beginning of this.

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This is key. Fresh mozzarella. Maaaaaajor key.

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Sprankle some of that parmesan on top and then throw that bish back in the oven at 450* until it starts looking like a real deal pizza.

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This, is what you get baby.

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Now, I will say this. The crust wasn’t as crispy as I’d wanted it to be and not seasoned enough. I don’t know if the crust can get that crispy just based on gp, and a lot of people on the internets seem to be having the same issue. It’s good enough that it holds up like a regular slice of pie, but its not quite as firm as I’d like it to be. Will have to get back in the test kitchen a couple of times with this.

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Update, made it again…. cooked it longer and used more chee. We’re getting closer.

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Category: Cooking, My fridge, My Recipes

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