Cauliflower Pizza Crust
Preparation time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
For this pizza crust to bind and hold together, the eggs and the mozzarella cheese are crucial. Also to make this recipe a success squeeze cooled and cooked cauliflower extremely well using a cheesecloth or kitchen cloth – the drier the better. You can replace above spices by your favorite VATA – CHURNA to balance the possible aggravating effect of the cauliflower.
- Using a paring knife, remove the outer leaves.
- Wash and cut off florets in small pieces one by one. You can use the inner core too.
- Use a medium sized skilled or pot, place a stainless steel steam basket into the pot. Cover bottom with water, approximately 1.5 cm. You can also use a vegetable steamer if available.
- Place the cauliflower florets into the steam basket and cook for approximately 10 minutes. You may wish to turn the florets every now and then to avoid overcooking.
- Once the cauliflower is done, rinse under cold water and let cool down.
- Preheat the oven at 185 °C.
- Prepare your baking tray with biodegradable baking paper or use a silicone, non-sticky tray.
- Place the cooled down cauliflower into a food processor (3 seconds should be enough) or a potato masher to crush. Some coarse pieces are fine.
- Place the mashed cauliflower together with gluten-free flour, garlic powder, egg, finely chopped fresh mozzarella chees, salt, pepper and Italian herbs into a separate bowl. Mix ingredients well, don’t be afraid to use your hands.
- Transfer the mixture in the middle of your baking tray and flatten with your hands until you get a thin base.
- Bake for 20 minutes then carefully flip over and bake for another five minutes until the crust becomes golden brown.
- Top the pizza crust with your favourite toppings and bake again for a few minutes only.
- One large head of cauliflower, approximately 1.5 kg
- 125 gm fresh mozzarella, chopped in small pieces
- 1 medium sized organic or free range egg
- 1 tbsp of gluten free sweet potato flour
- 2 tbsp of dried Italian herbs mix such as oregano, basil and tarragon
- 1 tsp of garlic powder
- ¾ tsp of Himalayan rock salt (you may wish to add more as cauliflower tastes very bland)
- 1 tsp of black pepper
You can be creative with the topping but careful not to overload. You could use a tuna topping with bell pepper, or artichoke and spinach topping with goats cheese or a Mediterranean topping with tomato sauce, bell pepper, tomato, olives, red onion, feta cheese and parsley. Also, this pizza crust can easily be kept wrapped in the fridge for a few days or when packed tightly in the freezer of a couple of weeks.