Crispy Cauliflower Crust Pizza
This is by far the best crust I've been able to master in my kitchen. Beyond trying to find a bread recipe that didn't taste like sand paper - finding a pizza crust that actually acted and tastes like pizza was a battle ground. But, I've finally figured it out. And here it is.
2 cups riced/grated cauliflower
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
2 eggs
1 tsp each garlic powder, onion powder, Italian seasoning
In a dry skillet - add the cauliflower. Turn on to low - medium/low heat. Stir around the pan for about 10-15 minutes. You want the moisture to cook / steam off the cauliflower, and dry it out. You do not necessarily want to cook the cauliflower. It shouldn't turn brown or have any color to it. Just keep moving it around the pan. Once the cauliflower is pretty dry, remove from heat. In a bowl, add the cheese, seasoning and eggs. Beat together. Add in the cauliflower - and mix around until it makes a nice dough consistency. If it's too wet - add a bit of coconut flour (like a tsp or two) to help dry it out a bit. You don't want it to be wet - but you want it to be spreadable.
Line a pizza sheet with parchment, and spray with oil. Press out the dough with your hands into a circle, about 1/8" thick. Bump up the edges where they are slightly thicker than the center. Make sure that it is pretty even throughout, as this will affect the cooking time.
Bake at 405 degrees (yes, specifically 405 degrees) for approximately 10-12 minutes. Once it is a golden brown - pull it from the oven. Let it cool for 10 minutes before adding any toppings. Once it's cooled - add your sauce and additional toppings. Place back in the 405 degree oven for another 5-8 minutes.
Allow to cool for 5 minutes. After 5 minutes - with a spatula carefully slide the pizza onto a cookie cooling rack. This will allow the pizza to continue cooling, but at the same time will allow the crust to firm up. Give it about 5-10 minutes before cutting.
2 cups riced/grated cauliflower
1/2 cup grated parmesan cheese
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
2 eggs
1 tsp each garlic powder, onion powder, Italian seasoning
In a dry skillet - add the cauliflower. Turn on to low - medium/low heat. Stir around the pan for about 10-15 minutes. You want the moisture to cook / steam off the cauliflower, and dry it out. You do not necessarily want to cook the cauliflower. It shouldn't turn brown or have any color to it. Just keep moving it around the pan. Once the cauliflower is pretty dry, remove from heat. In a bowl, add the cheese, seasoning and eggs. Beat together. Add in the cauliflower - and mix around until it makes a nice dough consistency. If it's too wet - add a bit of coconut flour (like a tsp or two) to help dry it out a bit. You don't want it to be wet - but you want it to be spreadable.
Line a pizza sheet with parchment, and spray with oil. Press out the dough with your hands into a circle, about 1/8" thick. Bump up the edges where they are slightly thicker than the center. Make sure that it is pretty even throughout, as this will affect the cooking time.
Bake at 405 degrees (yes, specifically 405 degrees) for approximately 10-12 minutes. Once it is a golden brown - pull it from the oven. Let it cool for 10 minutes before adding any toppings. Once it's cooled - add your sauce and additional toppings. Place back in the 405 degree oven for another 5-8 minutes.
Allow to cool for 5 minutes. After 5 minutes - with a spatula carefully slide the pizza onto a cookie cooling rack. This will allow the pizza to continue cooling, but at the same time will allow the crust to firm up. Give it about 5-10 minutes before cutting.
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