I recently discovered that a little chopper I acquired at an event also rices cauliflower. That moment will go down in the history of my life as the beginning of a cauliflower obsession.
I mean, just look at this article I saw floating around on Facebook. When did this happen? More importantly, why am I so late to this party?? It’s not even the low-carb thing that excites me. That’s not true, it does excite me. But I’m more blown away that cauliflower can be used in so many different ways, in dishes that I never associated with cauliflower. I am cauli-FLOORED. Sorry.
My tummy was leaning towards pizza (it always does) but I found myself lured in by ooey-gooey-cheesy pictures of the cheesy cauliflower breadstick and whaddayaknow, it doubles as a pizza crust. Cauliflower pizza crust. This will be a first. Hopefully not the last.
I stuck to the original recipe except I swapped out oregano for Italian seasoning. To make 2 cauliflower pizza crusts (each one serving about 2-3), you’ll need:
4 cups riced cauliflower (about 2 medium heads of cauliflower)
2 cups shredded mozzarella
3 t Italian seasoning
4 cloves garlic, minced
salt and freshly ground pepper to taste
1. Preheat the oven to 220 C/425 F. Chop the cauliflower into bite-sized chunks including the stalk. Rice the cauliflower and transfer to a large microwavable container.
2. Cook riced cauliflower in microwave oven for 10 minutes with the lid on. The recipe didn’t state a temperature so I just cooked mine on medium and it turned out fine. When done, uncover and let cool to room temperature. Once cooled, add the eggs, cheese, Italian seasoning, minced garlic, salt, freshly ground black pepper. Mix well.
3. Prepare a baking tray with parchment paper. Halve the cauliflower mixture and spread on baking tray to form a pizza crust. I think the most important thing to remember here is to spread the mixture evenly. As for the shape, I say don’t stress and go rustic! Bake in oven for 25 minutes or until golden brown.
Oh, hello! ❤
4. I topped my cauliflower pizza crust with mozzarella and parmesan, arugula, capers, and smoked mussels. I had a can lying around. Bring back to oven to cook just until the cheese gets melty, about 5 minutes.
I thought everything could benefit from little lemon kisses so I served with a slice.
It’s absolutely fascinating how some parts of this cauliflower pizza crust resemble one made with flour. Operative words “some parts”, meaning the toasty outer crust. I had a sneaking suspicion when I saw that the liquid in the cauliflower mixture was separating that maybe it was too wet. The middle is a touch soft but it was still really impressive how it all held together. Perhaps cook a little longer in the oven next time? Omit an egg?
This was a tasty pizza no doubt (Except the smoked mussels. I thought it was really disturbing that they…crumbled. Eww.) but the cauliflower flavor is quite strong and it won’t let you forget even for a second that your pizza crust is indeed cruciferous. And am I the only one that burps cauliflower all day after eating it? It’s not very pleasant.
Eat while fresh out of the oven. Once refrigerated, it starts to look and taste like a veggie pancake. Which I guess is what this essentially is.
Contrary to what seems like a mildly disappointing turn of events, I am absolutely thrilled about cauliflower and its possibilities! More to come.
Fun Food Fact: The cauliflower is actually a flower that hasn’t developed yet.