There’s been plenty of talk about cauliflower pizza crust lately, so it was only a matter of time before I gave it a try. Reviews of many said it either crumbled or was mush and couldn’t be eaten like regular pizza. There’s no point making crust like that, now is there? After plenty of reading and trying to understand the principles at work, here’s what I came up with. It tastes great and is fully functional, though whether it’s worth the effort is for you to decide.
Time: 40 minutes
Serves: 4
Ingredients:
500g cauliflower florets
40g Parmesan cheese – freshly grated
25g mozzarella – shredded
1 egg
2g kosher salt
1.5g garlic powder
Preparation:
Preheat baking steel or stone in oven at 260C.
Pulse cauliflower in food processor with “S” blade until it is very fine like couscous. Microwave covered for four minutes.
When cauliflower is cool enough to handle, place it on a lint-free cloth then, grab the corners of the cloth and twist them together, forming a ball of cauliflower in the cloth. Twist the cloth tightly over the sink to wring out as much liquid as possible. Open the cloth, move the cauliflower around and repeat the wringing.
Place the cauliflower in a bowl with the remaining ingredients and stir to evenly distribute.
Move the mixture onto a piece of parchment paper, using your hands to shape into an approximately 25cm diameter crust.
Place the crust and parchment onto the baking steel or stone and bake for approximately 15 minutes
or until the edges are well-browned and some spots form on top.
Remove from oven, top with your favourite ingredients and return to oven, cooking to your liking.