Prep 30 mins
Cook 40 mins
From: Detoxinista.com A grain-free alternative to traditional pizza crust, that you can pick up with your hands! Had to save for my cookbook!
- 4 cups raw cauliflower, riced or 1 medium cauliflower head
- 1 egg, beaten
- 1 cup soft fresh goat cheese or 1 cup chevre cheese or 1 cup other soft cheese
- 1 teaspoon dried oregano
- 1 pinch salt
- Preheat your oven to 400°F.
- To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
- THIS IS THE SECRET: Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It’s amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ?” thick, and make the edges a little higher for a “crust” effect, if you like.
- Bake for 35-40 minutes at 400°F The crust should be firm, and golden brown when finished.
- Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
This was pretty good. I added a dash of italian seasoning and some garlic salt. I also used a shredded pizza blend of cheeses. It should be noted that the idea of wringing out the excess water is a great idea, but do realize you are handling boiling hot product! I actually laid the towel in the strainer then after the cauliflower drained I wrapped it up and used a cup to press the water out.
This is fabulous crust. However, the original recipe by Detoxinista calls for only 1/3 cup goat or other soft cheese. Making it with a full cup of cheese would likely not produce the correct consistency for a firmer crust.<br/><br/>http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/
I added a teaspoon of Parsley to my mix. I also used non-stick butter spray instead of parchment paper- which turned out to be a great choice. I used mozzerella cheese which also worked well. My crust was browning at 35 minutes. In really appreciated the tip to use a processor to dice the raw cauliflower ( I used a Ninja) - and also to wring the water out with a towel. I'm sure this made a crisper crust. When I made the pizza, the crust was browned, but not crispy. Still- it tasted great! I will make this again!