Sunday, April 15, 2012

Cauliflower Crust Pizza

I have been wanting to make this for weeks. I bought the ingredients for it about 2 weeks ago, but then ended up in the ER with pancreatitis which put me on an all liquid diet for almost a week. That was not fun! So finally today I was able to make my pizza and it turned out great!

Cauliflower Pizza Crust
makes 1 large crust

Recipe courtesy of Doris Choi


4 cups cauliflower rice, steamed and strained
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt


Preheat your oven to 400F, then get to work on your crust.

Step 1: Begin by making your cauliflower “rice.”

Simply pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.

Step 2: Steam & Strain the rice.

Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it steam for about 4-5 minutes. Drain into a fine-mesh strainer.

Now here comes 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 liquid will be released, which will leave you with a nice and dry pizza crust.

Step 3: Make & Shape the dough.

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.
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper!)

Keep the dough about 1/3″ thick, and make the edges a little higher for a “crust” effect, if you like.

Step 4: Bake!

Bake for 35-40 minutes at 400F.

Step 5: Load on the Toppings!

Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like.
I used organic tomatoe basil sauce, mushrooms, zucchini, squash, organic ground beef and sprinkled goat cheese on top....that's the best part!

Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly. If you're using goat cheese, it doesn't appear melted like most cheese do. Once out of the oven, the crust will probably be a little flimsy. Let cool a little before serving. ENJOY your HEALTHY PIZZA!

1 comment:

  1. P.S. I just made this last week using mozzarella cheese instead of goat cheese (gross!). I steamed the cauliflower "rice" in the microwave (you don't need to add water because there's enough in the cauliflower) and then didn't have to squeeze it out. Easy and yummy!