Cauliflower Crust Pizza
1/2 large cauliflower, cut into florets (about 2 cups)
1/2 cup shredded part-skim mozzarella (I buy a non-dairy vegetarian cheese at Whole Foods)
2/3 cup all purpose flour (you can use whole wheat flour if you prefer or almond flour. If you use almond flour it typically requires more egg or binding agent, so I add one more egg). You can also use half all purpose flour and half whole wheat flour.
2 large eggs
1 tsp minced fresh oregano (I buy a jar of Pizza Seasoning (non GMO) at Whole Foods
1/2 tsp kosher salt - 1/2 tsp granulated garlic - 1/8 tsp grated black pepper
1 cup water – water packed roasted red peppers, rinsed, drained well and chopped
2/3 cup crumbled feta cheese
10 medium Kalamata olives, chopped
2 tbsp chopped scallions (we like using a purple onion sliced in thin slices instead
1 tbsp chopped fresh oregano
Preheat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper; spray with cooking spray.
Place cauliflower in food processor; process to consistency of rice. Spoon into a large bowl; add remaining crust ingredients and stir to combine. Spoon crust mixture into two 8” circles on prepared pan. Smooth with a spoon to form an even layer. Bake until medium brown on bottom; about 20 minutes; carefully flip over. Bake until evenly browned; 10 minutes or more.
Sprinkle crust with toppings; bake until heated through…about 5-10 minutes. Slice and enjoy.
We dice and sauté different vegetables each time: Japanese Eggplant, Sweet Potatoes, Zucchini, Squash…..and you can even use crumbled bacon if you like. Be creative.
Also we don’t make crust into two 8” circles. Instead we just use rimmed 9 x 12 pans and make rectangular pizza’s.
If you don’t tell your kids it’s Cauliflower crust they’ll love it.