You’ve probably seen the recipes too. I didn’t believe the raving reviews either. But you know what they say, seeing trying is believing – and now we believe!
The first time I made this I wasn’t sure if hubby would be up for me messing around with his traditional concept of pizza this much, so I made it just for me and he ate his own gluten-full frozen pizza. But when I told him what I was making he asked me to leave off the chicken on part of it so he could taste it too (he’s the veggie, not me). And when he tasted it he ended up preferring this pizza to his own gluten-full one!
One caveat, this crust makes a pizza that you need to eat with a fork, you can’t pick up a slice of the pizza. But it doesn’t matter, it is so delicious you won’t care. We’ve made this pizza the past three weekends and my (gluten-eating) husband and I are both in LUV.
Amazing Cauliflower Crust Pizza
Adapted from here, here and here.
One small head of cauliflower (about 2 cups after processing)
2 cups shredded cheese (I’ve used a mix of some leftover Monterrey jack and mozzarella and only mozzarella, any combo should work)
2 large eggs
1 Tbsp whole fennel seeds
2 tsp oregano
2 tsp crushed garlic (from a jar)
1/2 tsp salt
Your favorite pizza toppings
Preheat oven to 425. Preheat a sheet pan or baking stone, if desired (I used a baking stone). Chop the cauliflower into florets. Pulse in food processor until it becomes the texture of couscous. Transfer to a glass bowl. Cook cauliflower in the microwave (uncovered, no water needed) for 8 minutes.
Mix cauliflower and remaining ingredients together in a bowl. Spread mixture over hot(!) stone or sheet pan evenly. (My round pizza stone is about 12-14″ in diameter and the full recipe above is just a tad too much for my size of pan. So use two smaller pans – or just spread it thicker, which has so far worked for me.)
Bake for 12-15 minutes. Remove from oven and let cool 5 minutes. Add toppings. Return to oven for 5-10 minutes, just enough to melt the cheese and rewarm. Cool slightly and serve. (The crust holds together better if you let it cool slightly before cutting and serving.)
Let me know if you try it, or if you make changes to this recipe and how it turned out and I will do the same. There are a lot of versions of this out in the blogosphere too… I hope you’ll use this as a jumping off point to find your new favorite!
Beyond Rice and Tofu 