One of my New Year intentions has been getting back into the kitchen. For me cooking and making delicious meals for my family instantly brings me back to my essence of living a fertile life.
In our house we don’t order out much, maybe a couple times a year and for whatever reason Saturday nights always feel like food should be fun and exciting. I want to try something new, or create a meal out of the ordinary.
So last Saturday came and I felt like pizza, Inspiration from Pinterest led me to want to try my hat at a Cauliflower Crust. I’m not much for following recipes, I like to take the essence of them and then go with my gut, so after looking over a couple here is what I did.
Prep (15-30mins) Cook Time 35 mins
• 1 head cauliflower (about 2 cups riced)
• 1 clove garlic minced
• 1 cup shredded mozzarella cheese (you could substitute this for feta or even cottage cheese drained off)
• 1 egg beaten
• 1 teaspoon fresh Basil Chopped
• 1 teaspoon fresh Oregano chopped
• 1 teaspoon fresh Thyme chopped
(These fresh herbs could be substituted for your preferences or an Italian Season Blend)
1. Pre-heat oven to 400◦ F
2. Prep a cookie sheet or pizza stone by greasing it with oil (my favorite is a coconut oil and ghee mixture). You can grease the cookie sheet or use greased aluminum foil. Use a lot of oil or it will stick!
3. Remove the stems and leaves from your cauliflower and chop the florets into chunks. Add to a food processor or Vitamix and pulse just until the texture is similar to rice. If you don’t have a food processor or Vitamix, you can grate the cauliflower with a cheese grater or chop it.
4. Sauté the cauliflower “rice” in a non-stick skillet over medium heat and cook until translucent, approximately 6-8 minutes.
5. In a bowl combine the cooked cauliflower with all remaining ingredients.
6. Spread dough out evenly over foil or stone –about ¼ to 1/3 of an inch thick. The pizza should be about 9-10 inches in diameter.
7. Brush the top of the crust with oil so that it will brown.
8. Bake about 25-30 minutes or until the crust is golden, crispy on the edges and cooked through the middle.
9. Remove the crust from the oven.
10. Top with pizza sauce and toppings. To avoid weighing down the crust watch your number of toppings or lightly cook them to remove excess water prior to adding.
11. Broil the pizza for 5 minutes, or until the toppings are hot and the cheese is melted. Allow the pizza to cool for 2-3 minutes then cut and serve immediately.
For my first attempt, it was a success, it’s not quite like eating a regular pizza crust, it requires a knife and fork but in comparison to some of the store bought gluten free crusts I’ve tried this beats them all.