Today’s post comes courtesy of my fellow-foodie/chef friend Bernie, who graciously offered to do a guest post of my blog. I’m going to let her take it away!
I do not have a gluten intolerance or allergy. I am not trying to buy into the new craze of cutting gluten from my diet. I just love experiments! Ever since I was a kid, I was experimenting with plants, science stuff, and FOOD! Plus trying new things never hurts. So when I told Taylor I wanted to attempt a cauliflower pizza crust, she offered to bring the wine and it was set! But then began my quest of finding a crust that would not become a soggy mess or taste like cardboard. Multiple friends of ours have reported the crust not holding together or becoming a mush instead of a crust. But I was not going to let this bring me down, I was going to master this cauliflower pizza crust. It would hold together, taste delicious, and be a great alternative to those who love pizza but can’t have gluten! And the experimentation began.
I talked with friends who have attempted the crust before and took notes. After some tweaking, I came up with a crust I felt confident about and am now sharing with the amazing people of Taylor’s blog! So let’s dive in!
Cauliflower Pizza Crust
(Serves 3-4 people)
2 medium-large cauliflower heads
¼ cups of parmesan cheese
Tbsp each of the following: dried basil, oregano, thyme, and red pepper flakes
Pinch of salt
Pepper to taste
Add what you want here, but we used the following
¼ LB Ground turkey
1-2 Tomatoes sliced
½ cup shredded mozzarella cheese per pizza
½ cup chopped broccoli (slightly cooked)
1-2 cloves chopped garlic
Homemade Tomato Sauce**
1 28oz can of Dei Fratelli Tomato Sauce or other plain tomato sauce
1 medium yellow onion chopped
4-5 garlic cloves chopped
2 Tbsp sugar
2 Tbsp Olive Oil
Salt and Pepper to taste
1 Tbsp of the following dried oregano, thyme, and red pepper flakes
Favorite white wine (about ¼ cup)
**Taylor recommends Newman’s Own Tomato and Basil for a canned option.
In a pot, add olive oil and onions. Allow onions to caramelize (about 10 minutes). Add garlic, dried herbs, S & P, sugar, and wine. Allow wine to cook away.
Turn heat down to simmer, add tomato sauce, and cover for 20 minutes. Stir occasionally.
Add chopped fresh basil! This can be used for pizza, dipping sauce, and pasta sauce. Feel free to try new herbs, add some parmesan cheese, or use red wine instead of white!
Preheat oven to 400 degrees.
Prepare baking sheet with parchment paper.
Wash and dry your cauliflower heads. Cut off the florets (you will not need the stems). Pulse in a food processor for about 30 seconds until you get the snow like cauliflower (see picture below). Side note: this is cauliflower rice!
Place cauliflower snow in a microwave safe dish and cover. Microwave for 4 minutes. Transfer cooked cauliflower to a clean, thin dish towel or cheese cloth. Let cool, so you do not burn yourself.
Now this is the important part, because it gets rid of any excess water. Wrap up the cauliflower snow in the towel or cloth and wring the heck out of it! You want to get rid of as much water as possible! Doing this in smaller batches also helps. This will ensure a chewy crust instead of a mess.
Dump the wringed out snow into a bowl and add the eggs, parmesan, dried herbs, pepper flakes, and S & P. With clean hands, dig in and mix it all together!
Once mixed, place dough on baking sheet and shape. We went with the traditional circle, but you can go square if you like. Aim for about ¼ of an inch thickness.
Bake in the oven for 10-15 minutes. I kept an eye on it since all ovens vary.
Once it starts to turn golden brown on top, take your crust from the oven. Carefully flip the crust over. Now you are ready for toppings!
Our first pizza consisted of tomatoes and basil. The second is my personal favorite, turkey, broccoli, and garlic! Bake another 8-10 minutes until done to your desire.