Cauliflower Crust Pizza

photo 4

For a while now I have been trying to figure out the perfect recipe for a cauliflower crusted pizza. This one is a winner. I used a pizza stone, which I highly recommend you to get. It gives the perfect crust and is easy to work with. You can find pizza stones in most kitchenware stores. However, if you do not have the time to purchase or the space in the kitchen, you can do without it. Just put the pizza with the parchment paper on a baking tray.
I have given some options on topping for your pizza, but not the specific amount. You know best how you like your pizza, so experiment! To avoid eating all the topping in the kitchen prepare some dates with blue cheese and parma ham to have available while cooking. Finish off your dinner with a fresh fruit salad with cinnamon-star anis sirup and homemade vanilla ice-cream.

Serves 2

For the crust:
1 medium sized cauliflower
1/4 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic powder
20 g shredded parmesan cheese
20 g shredded mozzarella cheese
1 egg
salt and pepper

For the tomato sauce:
1/2 yellow onion
2 garlic cloves, finely chopped
2 tbsp tomato paste
1 canned tomatoes
1 tsp dried basil
1 tsp caster sugar
salt and pepper

Optional topping:
mozarella, spiced
parmesan, grated
slices of parma ham
baby asparagus, blanched
green beans, blanched
fresh basil, chiffonade
pine nuts, roasted
balsamic vinegar

1. Pre-heat the pizza stone in the oven at 230 C. Make sure to put in the stone when the oven is cold, otherwise the stone may crack. For the best result, heat up the pizza stone for 40 minutes before baking the crust.
2. Wash and dry the cauliflower. Cut off the florets and steam for 7 minutes, or until tender. For the steaming process, place a steaming rack in a pot and add just enough water to cover the bottom of the pot, not touching the rack. Bring the water to the boil, add the florets and let steam with lid on.
3. Prepare the tomato sauce by frying onion and garlic in oil in a pan until soft. Add the tomato paste and fry for another minute. Pour in the canned tomato and dried basil, and let simmer for 20 minutes, stirring occasionally.
4. Pulse the steamed cauliflower florets in a food processor for 30 seconds, until you get a powder. Wrap up the powder in a dish towel and twist to squeeze out as much liquid as possible (this will make the crust hold together better). Put into a bowl, add the remaining ingredients for the pizza crust and mix well.
5. Using your hands, form the dough into a crust on the parchment paper. Slide the crust onto the hot pizza stone and bake in the oven for 11 minutes, or until it starts to turn golden brown. photo 5 6. Taste the tomato sauce and add sugar, salt and peppar. Taste and season more if needed.
7. Once the crust is ready take it out. Add the tomato sauce, mozzarella slices and grated parmesan. Place back into the oven for another 7 minutes, or until the cheese is melted and slightly golden.
8. Remove the pizza from the oven, add the slices of parma ham, the vegetables, basil, ruccola, pine nuts and balsamic vinegar. Voila!

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