Cauliflower Crust Pizza

I had seen several recipes using cauliflower to replace mashed potatoes, make rice, mimic buffalo wings, and create an alternative to pizza crust and had contemplated trying it for some time.  We LOVE, I mean LOVE pizza in this house and Kel was really missing it so I decided to give the pizza crust a try.  It was a major, home run, hit!  Even with the kids! In fact, they ate it so fast that Kel and I barely even got a tiny slice.  We will be making it again tomorrow in larger quantities!

I modified my recipe from:
http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html?m=1

Cauliflower Crust Pizza

Ingredients

1 large sized head of cauliflower 
1/4 teaspoon kosher salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano or italian seasoning, crushed
1 small garlic clove diced or 1/2 teaspoon garlic powder
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg + 1 egg white

Sauce:
You can use pre-made sauce or make your own. I just threw some together for the sake of trying to be healthier, This recipe should make enough for 2 pizzas.

1 (14.5oz) can tomato sauce
1 small can tomato paste (I didn't have any so I left this out. It will just thicken your sauce)
aprox 1 tbs dried onions
1 small garlic clove crushed or finely diced
1/8 tsp salt
1 tsp splenda or sugar

combine in sauce pan and bring to boil. Reduce heat, cover, and simmer for 30-60 minutes.

Toppings:
We used fresh tomatoes and spinach because that is what we had. You can use anything you love!



Place a pizza stone or cookie sheet in the oven. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper or tin foil and spray it with nonstick cooking spray or oil. 

Wash cauliflower. Cut off the florets. Pulse in your food processor for about 30 seconds, until you get what is called cauliflower rice. Basically as though it had been finely grated. You should end up with 2 to 4 cups cauliflower shreds (you could use a fine cheese grater if you don't have a food processor). Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean towel and allow to cool for several minutes (I nearly burned my hands off because I wasn't being very patient) before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring it until you can't get any more fluid out. You want to squeeze out as much water as possible. This will ensure you get a chewy crust and that it holds together. 

when finished, dump cauliflower into a bowl. Add Parmesan, mozzarella cheese, salt, dried basil, oregano or Italian seasoning, and garlic. 

Add your egg and mix well.  I just dug in with my hands to ensure that all the ingredients were completely incorporated. 

Once mixed, transfer dough to greased foil or parchment and shape into crust.  My first attempt I think I pressed my crust slightly thin, it was still super yummy, but I would recommend trying to keep it around a 1/4th of an inch in thickness.

Slide your crust onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven.

Spread on sauce, add toppings and cheese and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Let it to cool for a few minutes and then dig in!