You GUYS! I am so excited that I finally got this right. And I'm also so excited that this is a healthy pizza-- now I don't have to try and control my daily za cravings ;)
I've tried making cauliflower crust plenty of times since I first found out it was a thing; it's tricky. Sometimes the crust comes out too dry, sometimes it turns out too soggy and crumbles apart to the point where I have to eat it with a fork (yuck). The thing that makes this cauliflower pizza crust the best is the addition of another egg, plus the water draining technique that I used.
I'm gonna walk you through this step by step, and don't worry... I took millions of pictures so you can make sure you are getting this right!
1. First and foremost, preheat the oven to 400 degrees. Slice up the cauliflower head and remove most of the big stems. Place the cauliflower florets, FlavorGod seasoning, and salt/pepper in a large food processor and pulse for about 1 or 2 minutes until the cauliflower is completely grated and has a "snowy" texture. Pour the cauliflower into a bowl and heat in the microwave for 5 minutes, then dump heated cauliflower mixture onto a towel and let cool for 5-10 minutes.
2. After the cauliflower has cooled, fold the towel upwards and bunch it at the top so that you can squeeze all of the water out of the cauliflower.
3. Squeeze out as much water as you can, do not get lazy with this step-- it's crucial for your crust to turn out the right way. I squeezed my cauliflower for about 5 minutes, and got an unbelievable amount of water out. Once it's done, it should look a lot like the picture below.
4. Combine the strained cauliflower, eggs, and cheeses, and spices in a large bowl, and mix with a fork until completely blended. Roll the mixture into a large ball and place on a lightly greased sheet of parchment paper. Do not use wax paper or tinfoil, parchment paper is the only kind that will work for this recipe.
5. Once you have your cauliflower ball on the parchment paper press down and spread out with your hands. Use your fingers to patch up the ends of the crust because they will break apart the more and more you spread out your cauliflower. Bake the crust for 25 minutes. The crust should turn golden brown, don't worry if the edges get a little darker than you pictured, it doesn't change the taste at all!
6. When the crust has been prepared you can add whatever sauce/toppings you would like! I would suggest baking for 15 minutes after adding your own ingredients. Enjoy :)
- HERBY SAUSAGE GRAVY GRILLED CHEESE
- THE BEST CREAMY TOMATO SAUCE
- MANGO HABANERO WINGS (!)
- LASAGNA CARBONARA STACKERS
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