I eat lots of flour products. I bake bread on a weekly basis and pasta is often the center of a meal. But I also eat (and love!) veggies. Once upon a time, I probably would have scoffed at someone trying to pass off cauliflower as a classic pizza crust substitute. But a) the times and general population eating habits have changed, and b) just because this is called pizza doesn’t mean other pizza doesn’t exist. (Oh, wait, be right back…need to confirm the truth of that last statement…)
- 1 small (about 1 pound) cauliflower
- ¼ cup water
- 1 egg, lightly beaten
- ⅛–¼ teaspoon cayenne (depending on how much heat you like)
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ cup grated parmesan cheese
- ½ teaspoon salt
- Pizza toppings of your choice (cheese, vegetables, herbs, etc.)
- Chop cauliflower into florets. Remove all core pieces and the largest stem pieces. Place the florets into a food processor in small batches so that you won't end up with large untouched chunks. Quickly process until the cauliflower resembles couscous or rice (about 10 seconds). Place the cauliflower into a large bowl once it's been processed.
- Pour ¼ cup of water over the cauliflower and tightly cover the bowl with a piece of plastic wrap. Microwave for 4 minutes (you can also quickly boil the pieces or steam then in a pan with a little water). Let it stand, still covered, for another 2 minutes. Carefully remove from microwave and let it cool (enough that you can work with it, but you need it to still be warm) about 10 minutes.
- While waiting, preheat the oven to 400 degrees.
- Remove the cauliflower from the bowl onto a clean kitchen towel, wrap tightly and squeeze out all the water you can. This will help ensure crispy and strong crust later. Place the cauliflower into a mixing bowl and add all the remaining ingredients. Mix until well combined.
- Line a baking sheet with parchment paper. With a 1-pound cauliflower, you can make 4 individual size pizzas or create larger shapes (they will be a little more difficult to flip, but can be done!) Using your hands portion out the cauliflower onto the baking sheet into the shape you want—it will hold together! Make sure it maintains a consistent thickness all the way around. Bake 10 minutes on one side and then flip. Bake another 10 minutes, or until golden, on the other side. Remove and add toppings. Bake again until your cheese is melted and/or you can't wait any longer to eat it.
- Reprinted with permission from Herring and Potatoes.