Thursday, January 3, 2013

So, Cauliflower Pizza Crust Actually Doesn't Suck.

Seriously, it's good!
In our attempt to get super svelte and sexy in the next 36 days before our Mexico trip, Scott and I have been trying to eat ridiculously healthy.  Excluding alcohol, we're being really good!  Because, honestly, did you really expect me to stop drinking wine?  I'd actually prefer to carry a few extra lbs.
Tonight, I attempted this new trend of using cauliflower in place of flour to make a pizza crust.  I was understandably skeptical and pleasantly surprised!

I started with a head of cauliflower, which I chopped and minced in a food processor until it basically resembled rice.
I then cooked the cauliflower in boiling water for about 3 minutes, strained it in a fine-mesh sieve, and allowed it to cool for a few minutes.
Next, I placed the cauliflower in a large kitchen towel, twisting the towel to squeeze out extra moisture from the cauliflower--there's kind of a lot.  The key to getting a crispy crust is to get rid of as much of the excess water as possible.
Next, I mixed the cauliflower with one egg, about 1/3 cup of shredded cheese (I used mozzarella), and choice of seasonings (I used a mixture of salt, pepper, oregano, and thyme).
I then formed the dough into a rectangle or disk on a parchment lined pan and baked it at 400 degrees for 30-40 minutes, depending on the thickness of the crust.

This is how the crust looked after the initial bake.
Then I just topped the crust with my favorite goodies--I used basil pesto, mozzarella cheese, and assorted veggies, and baked it for another 5 or 10 minutes.  Just until the cheese melted and the veggies softened.
It was seriously delicious, and obviously WAY healthier than your average pizza.  Give it a try!
This recipe made just enough for two of us.  I would recommend doubling the recipe if you're particularily hungry/want to have some leftovers.
 
 
Also, I just need one sec for a little bit of bragging.  Forgive me.
I was contacted by the editor of the magazine I've done some writing for today with some really exciting news.  THIS ARTICLE, which I was given the amazing opportunity to write, was the most-viewed online article of 2012 for Women's Lifestyle Magazine.  For a young business woman trying to make her way in the world, this was amazing news :)
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6 comments:

  1. Now, "doesn't suck" -- does that equal a) delicious b) edible c) swallowable? I like cauliflower in its more ordinary forms... I eat a very grain-light diet, and no gluten at all unless I'm willing to be quite ill as a price for indulgence, and for the most part, no problems--but I do miss my pizza. And I've experimented with all sorts of crusts, and they're all... inadequate. So on a scale of 1-10, where would you place this baby?

    Visiting from the TGIF Blog Hop--nice to meet you--I perhaps should have done first before jumping into the cauliflower question. But I need to know! And if you've brought pizza back to me, I will worship you forever...

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    1. It was good! It had a really surprising bread-like texture which I was not expecting. I'd honestly rank it an 8-9 for flavor and texture!
      Give it a shot :)

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  3. Congrats on your accomplishments! That's huge! Love the recipe, we just got a food processor so I plan on trying this out asap. Love your blog!

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    1. I'd love to hear your thoughts on it if you end up trying it out! Keep in touch :)

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