I was so so excited to finally try out this cauliflower pizza! My roommate is gluten intolerant, but loves pizza! I made this for her one night, and we both agreed it was better than regular pizza - mainly because it's a lot lighter than regular pizza crust, and it's delicious! WIN WIN!
We based our cauliflower crust recipe off of Detoxinista - we changed up a couple ingredients, using parmesan as well as mozzarella in the crust, rather than goat cheese.
1 Head of Cauliflower
1/2 Cup Parmesan
1 Cup Mozzarella
1 Egg - beaten
1 TBS Oregano
1/2 tsp salt
Preheat your oven to 400F, and then chop up all your ingredients! We chopped the cauliflower into chunks and then threw it in a food processor. A vitamix would work best if you have one, but we had to chop ours up in sections because our blender was small. You basically want your cauliflower to resemble a sort of rice-like substance.
Once it is all chopped up, cook it up like you would rice! Fill a pot with about an inch of water, bring to a boil, and then add the cauliflower. Cover and let cook for 4-5 minutes. Strain the rice and plop it into the center of a large piece of cheese cloth or a clean dish cloth. Pull up the sides and strain all of the water through. Squeeze until you can't get any more water through. *Careful because the water is hot! I waited about 20 minutes until it cooled.
Add the cheese, oregano, beaten egg and mix mix mix until it resembles a dough. Flatten it out on a layer of parchment paper, and throw that goodness in the oven! Cook for about 35-40 minutes.
Throw on your preferred pizza ingredients and put it back in the oven for another 5-10 minutes. We sprinkled olive oil on the dough and added rosemary goat cheese, with prosciutto and brussels sprouts. It was so yummy!
Yay for HEALTHY PIZZA!!! I was surprised at how easy it was to make! I can't wait to make it again! Such a great dough substitute.