This crust is crazy good! It's super flavorful and because it's not trying to mimic regular crust but rather be its own thing, it enhances the flavor of the pizza.
- 1/2 cauliflower, stalk removed, cut into florets
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 2 eggs
- Organic marinara sauce
- Anything you want! I used what I found in my fridge: fresh garlic scapes, uncured bacon chunks, red pepper, mushrooms and fresh tomato slices.
- Preheat oven to 400 degrees.
- Steam your cauliflower in a steam basket. Drain well and then dump on 1-2 clean kitchen towels and press it well to squeeze as much water from the cauliflower as you can.
- Take 2 1/2 - 3 cups of cauliflower. You'll likely have leftovers, so you can either keep in your fridge to eat later or freeze for your next pizza crust.
- Put the cauliflower in a food processor and pulse until you have a rice-like texture. Add the rest of the ingredients: cheeses, spices, salt and eggs. Pulse several times to combine well and form a bit of a dough.
- Line a cookie sheet or pizza stone with parchment paper and spread out your dough with your fingers to form a circle resembling a pizza crust. Be careful to not press too hard or you'll poke hole through the crust.
- Bake crust for 10 minutes or until it starts to dry up. (If you're using a pizza stone or a cookie sheet with no edge, you might want to set a larger cookie sheet on a lower rack so as to catch any possible liquid that might ooze from your crust as it cooks.)
Assemble your pizza!
If you're using bacon and strong-flavored ingredients (like the garlic scapes I used) you'll want to cook them a bit while your crust is baking. In my case, I diced the bacon and sauteed it over medium heat and then added the garlic scapes to cook with the bacon. Once they were done, I let them rest, while I waited for the crust to be ready.
Have fun topping with your sauce, toppings and cheese. Bake for another 15-20 mins until your ingredients look coked enough and your cheese is turning slightly golden.
One note so as to set your expectations: this is NOT a crust you can lift with your hands. You'll have to eat this pizza with fork and knife, but it is still SO enjoyable!
I hope you like it as much as we did.