KT’s Kitchen — Cauliflower Dough Pizza
I made this yesterday and thought it came out pretty tasty. AG and I got a wedding to think about and we’re trying to make eating healthy both interesting and delicious. So, I tried using cauliflower to make a pizza dough because, well, we wanted *bleep*ing pizza. Also, cauliflower happens to be an incredibly versatile veg; I’ll post a pretty bomb-ass mashed “cau-tato” recipe I use cauliflower for.
I’m not of the mind that recipes need to be pretty and there needs to be a story of some kind behind it. Try it. It’s an interesting way to use a pretty boring vegetable, malleable as it is. That’s all.
Here’s the stuff you’ll need:
INGREDIENTS and TOOLS
Serves 2–3 people // Quantity: 1 large pizza or 2 smaller ones
2lbs cauliflower, frozen or raw
1/3 cu. low moisture cheese (chèvre, shredded mozzarella, pecorino, Romano, fontina, etc.) — the cheese does help the mixture stay together. I haven’t tried it without it, but adding cornstarch, yogurt, sour cream or even nothing in place of the cheese could work. Don’t quote me)
1 egg, beaten
Garlic powder (optional)
Cheesecloth is useful for this or a dish towel
Mesh strainer and a colander
Pre heat oven to 425
If you use frozen cauliflower, as I did, it ends up being much easier. All you have to do is heat the cauliflower, drain it in the colander, put it in a food processor, ricer, or food mill…whatever you have, until it’s fine, but not mashed. You want little pebbles.
Lay out the cheesecloth or dish towel in the sink, in a bowl, whatever…you want enough cheesecloth (or a big enough dishtowel) to be able to handle all of the cauliflower. Take the cauliflower pebbles and transfer them to the cheesecloth, fold it into a little sack, and SQUEEZE THE BLOODY HELL out of it. I mean, you have to really ring this thing out. You’ll be surprised (maybe you won’t be) how much water these bleeping things can hold. You want it to be as dry as possible.
Transfer the dried pebbles to a bowl and combine with the other ingredients. Line a baking sheet with parchment paper and transfer the mixture to it. Form it into a “crust/bread” your happy with, but make it like 1/3 of an inch thick. You want it thin enough that as MUCH of the moisture in these things gets cooked out. Then shove it in the oven for like 40/45 mins. Crust should be pretty firm (and DRY) when it’s done.
From here, add your favorite sauce, cheese, meat, cocoa puffs, whatever. Just don’t add toppings until AFTER that 40/45 mins is up. Keep that oven at 400/425 and throw your now topped pizza back in for like 10 minutes, 15 depending on the oven.
Boom. Cauliflower crust pizza, just like that, and you only needed to skip one episode of Scandal. Using raw cauliflower would be a similar endeavor, just might take a little longer. Just chop the raw florets in a processor before cooking them and then do the same things as the recipe I sent you. The main thing you have to do with it is removing the moisture. Once you do that, you can do a lot with it.
So, there you go. It’s good. You’ll like it. It’s not like regular pizza, but it satisfies a craving pretty damn good.