SERIOUSLY THOUGH--it's so very good, and even if you aren't doing it for the gluten free purpose, it's a nice guilt free way to eat pizza!! Enjoy!
John’s Cauliflower Pizza Crust
1 bag of Birds Eye Steam Fresh Cauliflower
1⁄4 cup of mozzarella
2 Tbsp of parmesean
1 Tbsp of Almond Flour
1 Tsp of baking powder Salt/Pepper/Herbs to taste 1 Egg
1 Tbsp of Olive Oil
Microwave the cauliflower according to directions.
After microwaving poke several small holes or slits in one end of the bag. Roll the bag up so that the cauliflower and the holes are at the bottom and squeeze (using a towel or pot holder for insulation) out as much water as possible. When you’ve squeezed out all you can, dump the contents onto a several paper towels. Cover this with several paper towels and press down to remove liquid. Let this rest for a few minutes.
Put the cauliflower in a bowl and process with a stick blender (alternatively, you can use a food processor) until the cauliflower is
uniformly blended. Combine the remaining dry ingredients and mix. Then add wet ingredients and mix thoroughly.
Spread the mixture out as thin and uniformly as possible onto a silicon baking sheet, parchment paper or non- stick foil.
Bake 12-15 minutes at 400o until crisp and relatively dark.
Remove from oven. I like to let it cool briefly and invert it on a rack for a few minutes at this point. Place it on a pan for the next step. Top with desired toppings. Go light on the cheese since there is already cheese in the crust.
Place under a broiler until toppings reach desired state. Don’t worry if the edges really brown up.
1 bag of Birds Eye Steam Fresh Cauliflower
1⁄4 cup of mozzarella
2 Tbsp of parmesean
1 Tbsp of Almond Flour
1 Tsp of baking powder Salt/Pepper/Herbs to taste 1 Egg
1 Tbsp of Olive Oil
Microwave the cauliflower according to directions.
After microwaving poke several small holes or slits in one end of the bag. Roll the bag up so that the cauliflower and the holes are at the bottom and squeeze (using a towel or pot holder for insulation) out as much water as possible. When you’ve squeezed out all you can, dump the contents onto a several paper towels. Cover this with several paper towels and press down to remove liquid. Let this rest for a few minutes.
Put the cauliflower in a bowl and process with a stick blender (alternatively, you can use a food processor) until the cauliflower is
uniformly blended. Combine the remaining dry ingredients and mix. Then add wet ingredients and mix thoroughly.
Spread the mixture out as thin and uniformly as possible onto a silicon baking sheet, parchment paper or non- stick foil.
Bake 12-15 minutes at 400o until crisp and relatively dark.
Remove from oven. I like to let it cool briefly and invert it on a rack for a few minutes at this point. Place it on a pan for the next step. Top with desired toppings. Go light on the cheese since there is already cheese in the crust.
Place under a broiler until toppings reach desired state. Don’t worry if the edges really brown up.
He had some really cute pics in there but they didn't transfer over. Here's a few of my own finished pizzas:
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| pre baking |
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| after baking, toppings added and baked again |
1 comment:
Yum! love this its pretty quick and easy - also like eggplant crust. I also like the new skin on your site!
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