Functional Foodie Friday: Cauliflower Crust Pizza (my take)

You can only look at something that’s been Pinned a bazillion times before you HAVE to try it. The cauliflower crust pizza was haunting me for weeks. I had a teeny bite of it at a gathering and thought “hmmm” and knew I had to make it. I really needed a few more bites to decide if I liked it. One bite of anything is never enough for me, unless it’s meat (then it’s sometimes too much).

Warning, if your dream is to be a tidy cook, this recipe is not for you. I had riced cauliflower everywhere, including my hair. Not sure what I did wrong there, other than peek into the chute of the food processor…

So is it good? Yes, it’s sort of like a cheesy bread. It even puffs up nice like bread. It doesn’t taste cauliflowery, but it’s definitely not chewy-doughy-firm like pizza crust either, so the name is rather misleading. I suppose “pizza crust” is easier to say than “a healthy gluten-free delivery mechanism for some awesome pizza toppings” and the result was more of a casserole. But it was delicious and I will make it again. It could also be a sort of flat bread – I’ll have to try that one.

I loved how the edges got crispy-crunchy and a bit burned. Sort of matched the over-caramelized onion I had on top of it. I have a penchant for near-burned food. Stay away from heavy toppings if you want to pick it up like a piece of pizza. I ate this with a fork. Those artichokes are heavy, and I used an entire onion.

This would have photographed better if I had some daylight. It’s Iowa. In winter. And my camera isn’t exactly stellar for low-light shots.

Cauliflower Crust Pizza adapted from Eat, Drink, Smile

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese (fresh shred from block, please. Bagged cheese should be illegal)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt olive oil

Preheat oven to 450°.  Take about 1/2 head of fresh cauliflower, and cut into florets. Place into food processor and pulse until it’s about the texture of rice. You’ll want approximately 1 1/2 cups raw because it cooks down. Place in a microwave safe dish and cook for about 6 minutes (no water needed). Keep an eye on it as it will start to scorch and stick together if it gets too done.

Brush a pizza stone with olive oil. In a medium sized mixing bowl, stir together the cooked cauliflower, cheese, egg, oregano, garlic, and garlic salt. Place on the pizza stone and pat into about a 9 inch circle with your hands. Brush the top with olive oil and bake for 15 minutes.

While the crust is baking, prepare your toppings as you will only be reheating them under the broiler. I sauteed a yellow onion until well carmelized, added some mushrooms and cooked until they were tender. I topped the pizza with some left-over marina I had in the fridge, freshly shredded mozarella, the onions, mushrooms, black olives, and chopped artichoke hearts. I topped with another light layer of the mozarella and put under the broiler for about 5 minutes.

Any favorite toppings will do – you’ll just probably need to eat it with a fork if they get really heavy like mine did.

I can’t believe I ate the whole thing….

Tea today: Trader Joe’s Green