Cauliflower Almond Pizza Crust Recipes

CAULIFLOWER PIZZA CRUST

Steps:

• Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
• Bake in the preheated oven until lightly browned, about 15 minutes.

CAULIFLOWER ALMOND PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place cauliflower in a food processor or blender; pulse until broken down into grains the size of rice. Spread on a baking sheet.
• Roast in the preheated oven until soft, about 10 minutes.
• Transfer softened cauliflower to a large bowl; add almond flour, eggs, oregano, thyme, and rosemary. Stir well until dough pulls into a ball.
• Dust a pizza pan with flour; spread dough on the pan with a spatula to form the crust.
• Bake crust in the preheated oven until golden brown and edges are crispy, about 20 minutes.

NO-FAIL CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
• Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
• Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
• Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
• Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
• Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
• Remove crusts from the oven and use as desired.

CAULIFLOWER CRUST PIZZA

Steps:

• Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a 'crust'. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
• Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred - you'll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don't want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
• Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.

CAULIFLOWER ALMOND PIZZA CRUST

Steps:

• 1. To make the "cauliflower rice" (you can do this a day ahead and refrigerate): Put water on to boil for steaming the cauliflower. Trim and wash the cauliflower. Place cauliflower in steamer and steam just until it easily breaks apart with a fork - you do want not to make it tender though! Remove from heat/steam. With a flat style potatoe masher or a large spoon or something else that will do the trick, "mash" or "rice" the cauliflower to break it apart into rice-like pieces - if you have a good pot-type steamer you can do this right in the steamer (empty out the hot water from your main pot first!) which will have the added benefit of allowing any water being pressed out in the process to drain away; if not, transfer to a colander or the (emptied) pot or a bowl and "rice". Now you have "cauliflower rice" (no need though to get nearly as small as rice for this recipe, just well broken up). If you have the cauliflower in a steamer or colander that allows you to press and drain the water out, at this point you can use your masher or whathaveyou to press out all the water you can. Allow to cool.
• 2. Squeeze out the cauliflower rice - the work part! You can do this step a day ahead of time and refrigerate: Plop the "riced" cauliflower in a ball in the middle of a teatowel (floursack type works best) or a few layers of cheesecloth, bring the corners of the towel up and twist it up into a little bag. Then squeeze out all the water from the cauliflower you possible can by any means you possible can.
• 3. To make the crust Yet another step you can do a day ahead and then refrigerate: Preheat your oven to 400 degrees F. Line your pizza pan with parchment. Plop the by now completely abused cauliflower and all the remaining ingredients in a bowl and mix - it's easiest and the most fun to do so by hand, like playdough. Plop the dough in the middle of your parchment lined pan and press out into a nice pizza crust (about 1/4 inch thick), forming a thicker crust edge to keep your toppings in and be more pizza-like. Bake until nice and browned and crusty looking, about 20 minutes. Your pizza crust is now ready to top or save for later.
• 4. Top in any way you desire, bake at 400 degrees F until your toppings are done (cheese melted etc).
• 5. Topping Idea: Brush crust lightly with extra virgin olive oil. Rub with a cut garlic clove. Top with sliced tomato, cheese and basil. Bake until cheese melts. Lightly salt and pepper, drizzle with a little extra virgin oil and maybe some balsamic vinegar. Bake until cheese is melted. 50 Easy Pizza Toppings - http://www.foodnetwork.com/recipes-and-cooking/50-easy-pizzas/index.html#