Cauliflower Pizza Crust
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
2 (12-inch) or 4 (8-inch) pizza crusts
Ingredients
- Olive oil
- 1 large head cauliflower, stem removed, broken into florets
- 1 large egg, lightly beaten
- ¼ cup almond meal
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Procedure
Preheat oven to 425°F. Preheat pizza stones or line 2 baking sheets with parchment paper.
To the food processor fitted with a metal blade, add cauliflower, working in batches. Pulse until cauliflower is finely grated. Transfer to a microwave safe bowl, microwave on high for 4 minutes. Set aside to cool. Once cool, transfer cauliflower to a clean kitchen towel, wring out as much liquid as possible, work in batches if necessary. Transfer cauliflower to a medium bowl and stir in egg, almond meal, cheeses, herbs, salt, and pepper.
Transfer half of the cauliflower mixture to each of the prepared baking sheets and press into a round crust, about 12 inches in diameter and 1/3 inch thick. Brush the crusts with olive oil and pierce with a fork, to create holes for steam to escape. Transfer the crusts to the oven and bake until the outside edges are golden, and the center is almost set, 30 to 35 minutes.
To assemble pizza: Remove par baked crusts from the oven and top each with your desired sauce, cheese, and toppings, leaving ½ inch exposed around the edge. Transfer pizzas back to the oven and bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and place on a wire cooling rack, cool for about 5 minutes.
To serve: Top pizza with a drizzle of extra-virgin olive oil, basil, and flaky salt; cut into slices and serve immediately.
Cauliflower Pizza Crust
By Recipe developed for Sur La Table’s Cooking Classes
Serves
2 (12-inch) or 4 (8-inch) pizza crusts
Ingredients
- Olive oil
- 1 large head cauliflower, stem removed, broken into florets
- 1 large egg, lightly beaten
- ¼ cup almond meal
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Procedure
Preheat oven to 425°F. Preheat pizza stones or line 2 baking sheets with parchment paper.
To the food processor fitted with a metal blade, add cauliflower, working in batches. Pulse until cauliflower is finely grated. Transfer to a microwave safe bowl, microwave on high for 4 minutes. Set aside to cool. Once cool, transfer cauliflower to a clean kitchen towel, wring out as much liquid as possible, work in batches if necessary. Transfer cauliflower to a medium bowl and stir in egg, almond meal, cheeses, herbs, salt, and pepper.
Transfer half of the cauliflower mixture to each of the prepared baking sheets and press into a round crust, about 12 inches in diameter and 1/3 inch thick. Brush the crusts with olive oil and pierce with a fork, to create holes for steam to escape. Transfer the crusts to the oven and bake until the outside edges are golden, and the center is almost set, 30 to 35 minutes.
To assemble pizza: Remove par baked crusts from the oven and top each with your desired sauce, cheese, and toppings, leaving ½ inch exposed around the edge. Transfer pizzas back to the oven and bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and place on a wire cooling rack, cool for about 5 minutes.
To serve: Top pizza with a drizzle of extra-virgin olive oil, basil, and flaky salt; cut into slices and serve immediately.