Cauliflower Crust Pizza

Since going gluten-free nearly two years ago - I have been amazed with how easy it is to substitute typically gluten-filled dishes with a gluten-free counterpart. It doesn't hurt that food manufacturers are eagerly catching up and catering to the growing gluten-free trend. Pasta has sufficient substitutes - flours to make pies, cookies and cakes....all readily available. However, what I still have yet to find a solid substitute for is a perfectly crisp and chewy Neapolitan pizza. These are the pizzas that are thin enough that you can eat an entire one yourself - topped simply (I prefer simple Margarita - mozzarella and red sauce with basil) and let's the quality of ingredients shine.

When it comes to gluten-free pizza crusts - I've encountered a more cracker or biscuit-like product that merely serves as a vessel for sauce and cheese. I've actually found myself taking on a habit that I used to observe in disbelief: leaving the crust of the pizza (the part without any cheese or sauce) unconsumed. Before - I always thought the best part of the pizza WAS the crust! Now - with the gluten-free alternatives, I sadly understand the desire to "move on to the next piece."

Because I can't find any fabulous bread alternatives for pizza crust - I've found that the best option is to explore a unique take on a crust - not directly comparable to a pizza dough. Enter "Cauliflower Crust." Here we find no attempt to be a Neapolitan pizza crust - but rather, an attempt to redefine what crust can be.



Who ever said that these bad boys can't play in the pizza space as well? They are fully capable of morphing into something new and oddly delicious. And the bonus part? These are actually great for you (unlike that absolutely perfectly crisp Neapolitan crust that I dream about).

What's also hard to believe is that those two cauliflower heads that you see were consumed in full by two people in one sitting. Should I be ashamed? Or proud?

In reality you are only eating the circumference of the cauliflower - if you will. So it's not like I started gnawing on the head of cauliflower and ended when it disappeared. It's actually amazing what this gigantic vegetable turns into in order to make it a "crust."

You first cut off all of the florets - being sure to trim them closely so as to not have any long stems which contain a large amount of liquid.

Then you put the florets through a food processor and pulse until a perfect cauliflower "snow" has formed. The mixture should not have any hard pieces in it and should be uniform in light, airy texture. You'll have to do multiple batches in the food processor (keep the batches on the small side) - particularly if you are using two heads for two crusts. Our rule of thumb - one decent head of cauliflower for one crust. And because the crust is "light" - Derek and I can each down a full pizza without too much guilt.



Then you microwave the cauliflower snow, covered with plastic wrap, on high for 8 minutes. Leave yourself some time in between this step and the subsequent steps as, after 8 minutes in the microwave, the cauliflower will be very hot - too hot to handle. If you can do these prep steps ahead of time, you will be in good shape.

Once the cauliflower is cool - you take a cheese cloth (make sure it has fine holes and not large ones - it needs to be sturdy enough to have significant pressure against it) and wrap it tightly around the ball of cauliflower snow. Then you use your muscle and wring out as much of the liquid as you can. Disclaimer: there will be a lot. You will be left with a "dough" size ball of tightly-packed cauliflower - void of significant liquid.

Mix the cauliflower with a blend of Mozzarella and Parmesan cheese, red pepper flakes, salt, pepper and oregano. Then add an egg (one per pizza crust) and mix well.

Finally, pat out the dough onto a smooth surface that can be easily transferred. Here we used a Silpat but Parchment paper is really better. I recommend lining a rimless baking sheet or a pizza peel with parchment and forming the crust on that. You'll want the crust to be thick enough to not fall apart and to withstand the subsequent toppings - but thin enough to make sure there is a good ratio of toppings to crust. After all, in this case, the crust is really a "vessel" and not necessarily the *star* - though it is quite delicious.

Pre-bake the crust at high heat (we had our oven at 550F) for about 8 minutes before you top it and stick it back in for another 5-6 minutes - until the cheese begins to brown.

Voila - you have yourself a gluten-free but taste-filled pizza. We did a ham and pineapple with roasted jalapeno pizza due to an odd craving for a childhood favorite. Our other pizza was more traditional of what we make: Prosciutto and Arugula with Roasted Red Pepper.

Look how thin the crust is. But you know what's amazing? It actually holds up if you pick up a slice. The key to that is removing all of the water from the cauliflower and adding in binders like egg and cheese.

So does this pizza meet my craving for that perfect Neapolitan pizza? No, I don't think anything will. But does this cauliflower crust vessel get my mouth watering and feed my desire for a pizza without letting me down? Absolutely. My whole goal with food is to have something that makes me happy - and that involves a combination of great taste and feeling great. There are so many dishes out there that certainly taste "great" but they leave me with a feeling of guilt or emptiness (which really is due to fullness - if that make sense). I can't really fully enjoy those dishes because they only meet 1 of 2 of my food criteria. Here, when I can have a dish that tastes great, is comforting, and fits the bill in terms of nutrition (for the most part) - then it's almost better than a traditional pizza when you think of it as a meal option. This doesn't have to be a "splurge" - it's a great option that you can eat anytime. - so long as you have patience to make that crust :) Maybe make a few at once and freeze them so you can have your own personal healthified pizza anytime.

Cauliflower Crust Pizza
makes 1 crust (feeds 1 person or 2 if served with a big salad)

Ingredients:

• 1 medium head of cauliflower
• 1/3 cup shredded mozzarella
• 1/8 cup grated Parmesan
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp dried oregano (or herb of choice)
• 1 tsp salt
• a few grinds of black pepper
• 1 egg, lightly beaten
• (optional) gluten-free flour or almond flour

Directions:

1. Cut the cauliflower into small florets, removing as much of the stem as possible.
2. In batches, process the cauliflower florets until the consistency of snow. 
3. In a large microwave-safe bowl, add the cauliflower snow and cover with plastic wrap. Microwave on high for 8 minutes. Let rest until cooled off and the cauliflower can be handled.
4. Preheat the oven to 550F (or between 450 and 550F). If you  have a pizza stone, place it in the oven as it heats up.
5. Once the cauliflower is cooled, wrap in cheese cloths and wring out as much liquid as possible.
6. Place cauliflower in a bowl and add the mozzarella, Parmesan, crushed red pepper fakes, dried oregano, salt and pepper. Mix thoroughly. Add the egg and incorporate into cauliflower mixture. If the mixture feels too wet - add a few tablespoons of flour in order to create a "dough" that can be easily formed into a crust.
7. Place a large sheet of parchment paper on a pizza peel or rimless baking sheet. Form the dough into a ball and place in the middle of the parchment paper. Using your hands, form the cauliflower into an even crust. Thickness can be to preference, for a thin pizza, aim for just under 1/4 in. If you'd prefer a thicker crust, you'll have to add to the baking time.
8. If using a pizza stone, transfer the parchment paper to the pizza stone from your pizza peel or rimless baking sheet. If not, bake the parchment-lined crust on a baking sheet. Par-bake the crust for approximately 8 minutes - until it begins to turn a light golden brown. Remove from the oven to add your toppings. Continue baking for another 5-8 minutes, or until the cheese (if using) begins to brown.
9. Remove from the oven and dig in, just like you would any pizza,