Crazy Good Cauliflower Pizza Recipes

CRAZY GOOD CAULIFLOWER PIZZA

Steps:

• 1. Preheat your oven to 450. Rice cauliflower. This means put freshly washed cauliflower that you have cut into florets into the food processor. Pulse until it looks like a grain.
• 2. Place in a microwave-safe dish and nuke for 8 minutes.
• 3. I always spread it out on a dishtowel when it's done to cool.
• 4. Then I put it back into the center and wring out the excess water. I think this really helps it become crusty.
• 5. Dice onions and peppers. Sauté with olive oil. Add salt and pepper to taste. Set aside.
• 6. Take cauliflower, egg whites spices, and cheeses. Mix well with clean DRY hands.
• 7. Take a sheet of parchment paper and turn over a baking sheet or chopping board. You want to be able to slide it onto the pizza stone. Lightly oil and sprinkle cornmeal. With a big serving spoon, dump a little cauliflower at a time until you can press it into a circle. Push edges up until it resembles the crust of a pizza. It should be no more than 1/4 inch thick.
• 8. Bake until golden, about 10 minutes.
• 9. Remove from oven and place back on an upside down baking sheet or board. Add onion and pepper mixture and spread out thinly. Top with more Parmesan and mozzarella. Bake another ten minutes. until bubbly. Keep in mind, oven temperatures vary.

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.