I have been reading a lot about cauliflower pizza crust in the food blogosphere. Everyone says it is super good and that it tastes delicious, and that you can hardly tell the difference against a traditional wheat crust. To tell you the truth I was a little bit skeptical about these affirmations but at the same time I really wanted to try it.
Finally I had the chance to prepare it, and it passed the test! My dad never knew cauliflower was the main ingredient and he even said, “Hey this is pretty good”. So if a person who is completely anti-vegetables tells you that affirmation, it’s more than clear that it is a good recipe.
The difference with traditional pizza crust, is that you have to make your own “flour” and for that you will need a good food processor to make it really thin. You can find a very descriptive step-by-step guide with some amazing pictures on how to make the cauliflower couscous on the blog The Detoxinista. She says that it has the appearance of rice, for me it looks like couscous.
It truly is a good recipe! The addition of cheese and dried herbs really enhances its flavor. I invite you to try your own cauliflower pizza crust and enjoy a delicious alternative to wheat flour.
- 6 cups ground cauliflower (2 medium sized cauliflower heads)
- 2 eggs
- 2/3 cup soft goat cheese
- 2 teaspoon dried basil
- Pinch of salt
- Preheat oven to 200°C/400°F
- Chop cauliflower into small branches.
- In a food processor (or in a Thermomix), pulse the cauliflower to get a couscous-like texture.
- Fill a large saucepan with water (approximately 5 cm /2 in). Let it boil. Add the ground cauliflower and cover. Cook for 10 minutes. Remove from heat and let cool for a few minutes. Drain in a fine mesh strainer. Transfer to a thin dishtowel, wrap firmly and squeeze. Keep squeezing until water stops coming out.
- In a large bowl mix the ground cauliflower, eggs, goat cheese, basil and salt. You can use your hands to mix it well.
- Cover with parchment paper two baking sheets. Divide the dough evenly and press it out onto the baking sheets, you can form circles or rectangles, keep the dough about 1 cm (1/3 in) thick.
- Bake for 30-40 minutes or until you have a firm and golden crust.
- Add your favorite topping. Return to oven for 5-10 minutes (if you add cheese, bake until melted)
- For topping I added tomato sauce, mushrooms, olives and mozzarella cheese.