I am a woman of simplicity. I don’t like to over complicate my life by choosing to cook things that require exact measurements and specific ingredients to turn out great; enter “cauliflower crusted pizza”.
I am here to tell you first, I am not trying to make something it isn’t…so if you are used to Dominoes pizza and eating cheese ladened, pillow-like crust…then this is not the pizza for you. However, if you like the flavor of pizza…the sensation of never wanting the eating experience to end…the “eyes roll into the back of your head” kind of goodness, then this pizza is for you.
The best thing about this “pizza” is that it can really be made anyway you like. I started out making the crust using butternut squash, (because that’s what the original recipe that I found via food gawker, instructed you to do). However, I felt like the all-too-forgotten cauliflower needed a place to shine. I also wanted a recipe that was affordable to all…and cauliflower is a lot cheaper…I’d also like to find a person who has a grocery store near by that is out of cauliflower, (if you can prove your store has…I’ll personally come over to your house and make this pizza for you.)
So after the substitution of the vegetable base for the crust…I also made the crust more affordable and tastier, (in my opinion) by using corn flour rather then almond flour. I don’t want to offend paleo people out there….but if you are looking for an affordable “pizza” like crust experience…corn flour is the way to go!
Toppings are kind of a “what I’m feeling like?” or better yet, “what is my 5 year old feeling like?” kind of affair. Tonight I made it with sautéed mushroom and onions, green peppers, and pepperoni. However, this is where the skies the limit! go crazy and have fun with it! Every experience has been different and yummy for us so far! (my son’s absolute favorite is anything with pepperoni…so as long as I put the pep on, everything else is considered acceptable!)
Without further ado….here is the recipe
- 3 cups steamed, pureed cauliflower
- 1 cup masa flour
- 3/4 cup chickpea flour
- 1 tsp. salt
- 1 tsp. dry oregano
- 2 tsp. pizza seasoning
- 2 Tbs. ground flax mixed with 1 Tbs. water
- 1 Tbs. ground flax, left out of water
- Your choice! I prefer a red sauce over white...but this is your pizza not mine!
- Preheat oven to 425 degrees
- Grease a large cooking sheet, (don't use a cookie sheet! must have edges)
- Steam and puree cauliflower, add flax/water mixture, set aside to cool slightly, (not critical to let it sit and cool)
- Mix dry ingredients in bowl
- Poor puree of cauliflower & flax gel into dry ingredients
- mix to combine, (make sure you mix well...I always have dry flour left on bottom of bowl)
- Spread out "dough" (will not form a ball, do not worry) on to baking sheet. Make sides slightly higher then center to contain toppings
- Bake in oven for roughly 20 minutes or until golden brown
- Meanwhile prepare toppings, (again, your choice)
- Take out pizza crust and top with toppings, (I do sauce first)
- Put back in oven for 10 minutes
- Remove and devour! Trust me you will once you taste it
- If you're not using a higher end blender...steam cauliflower until fall apart to make sure it is pureed to a smooth consistency
- If you are not a fan of chickpea flour, not to worry! you can't taste it! However, could substitute for almond flour, brown rice flour, or wheat flour if you are not gluten free
- Seasoning makes or breaks this recipe! don't be afraid of adding more!
Cauliflower Crusted Pizza (serves 4-6; or 3 if you are training for a marathon like me and have 2 hungry men eating too)
3 cups cooked, pureed cauliflower
1 cup corn flour
3/4 cup garbanzo bean flour, (chickpea flour)
1 tsp. oregano
1 tsp. pizza seasoning
1/2-1 tsp. salt
Anything you like!
Preheat oven to 425
Toss all dry ingredients into a bowl and stir together
While oven is preheating…if you choose to use mushrooms and onions, (sautéed with garlic….amazing! it really makes the pizza more then ordinary)…sautee them now until they go from this…..
Did I mention to steam and puree the cauliflower? yes! that needs to be done in order to make the crust!
I use a blendtec and love it!
I don’t think it’s realistic to think everyone should and can afford one…so any blender will work, it just might take softer cauliflower, (meaning more steam time) or more work on your behalf with stopping and stirring mid blend.
Once you have pureed cauliflower add it to your dry ingredients and stir until combined well. Don’t expect it to look like a fine-formed pizza dough ball…it should spread onto a well-greased sheet pan like this
Throw that bad boy into the 425 degree oven and bake until golden brown, (about 10-15 minutes; depends on your oven).
Take out and spread your toppings on top, (I used a store-bought red sauce…it is a necessary short cut for me)
Throw back into the oven, please don’t actually throw….incase you are like me and take everything literally (I sometimes think I’m funnier then I actually am…I have a toddler crowd these days, saying booger induces laughter…you can see where I might be confused on just how humorous I really am).
Side-tracked! wow! let pizza cook for another 10 minutes.
That’s it! super simple! enjoy and again….don’t be afraid to make it your own, (or gasp! add cheese! I’m not going to be breathing down your neck while you eat it….make it so you’ll enjoy it)
I know there is a lot of claims of gluten free and dairy free pizza being just like the real thing…again….I am not making that claim! BUT…..if you try this recipe….I promise I will make a believer out of you that good-for-you food tastes great! (and I think I’ve made a lot of gluten pizza loving folks actually prefer mine over the latter.’
Do you have any suggestions on what other veggies I should try for the crust besides cauliflower and butternut squash? (I’m willing to try and post if I get enough interest.