i was inspired by a gluten free pizza i saw on "the talk"--it was a fig and goat cheese pizza and my first gf crust was ok--the next time i used traditional pizza fixins, including italian sausage, fresh tomatoes, lotsa garlic, onions, three cheeses with the cauliflower crust--i got it right this time!
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trying to show how pizza-ish is this cauliflower crust is-- holds up very well--this picture was taken without the cheesey crust as described below |
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has a nice bite, flavor and enough body to hold in your hand tastes nothing like cauliflower-- |
cauliflower crust--
- one head of cauliflower, cleaned & cut into uniform pieces
- 2 eggs
- 4 tablespoons (which is 1/4 cup) gf 'flour' (optional) -- i used two tablespoons each of coconut flour and gf panko crumbs-- next time i will toast some oatmeal, food process it to make a meal and use that--something to help bind it up a bit and that will absorb some moisture hence the toasting first--but can be made without flour
- chopped or shredded half onion
- salt pepper
- food processor
- aluminum foil approx. 18 x 18
*i am using a full size sheet pan to spread out my cauliflower/onion mash so mine is a thin layer and 40 minutes total is perfect for evaporating enough water from the cauliflower--so adjust this for the size of pan/s you are using--i'd recommend using an aluminum foil oven liner** pan for best results -- just line it with aluminum foil so you can re-use it --
when cooler (just so that it does not cook the eggs) place back in food processor with eggs, flour mixture, salt, pepper-- process and scrape down to well incorporate --
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in the meantime scatter some cheese on the oiled aluminum foil -- **the pan in the picture is the size of an aluminum foil oven liner--it is my broiler pan |
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and set it under the broiler until it's browned--let cool |
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spread the crust mixture over the browned cheese leaving some peak out around the perimeter i divided it into 4-5 balls and applied it to the browned cheese in sections it just mashes together easily |
the mixture should be about 3/8 to 1/4 inch deep--bake again for 10-15 minutes at 375 degrees
add toppings--bake again at 400 for 10-12 minutes until cheese is melted--
for toppings--i cooked down a can of crushed tomatoes till it was half the original amount--added some garlic, basil, sugar, salt until it was nice & thick--i also blanched a large tomato--dropped it in ice water so i could peel it--then sliced it and removed all the watery bits and spread that out with the cooked down crushed tomato paste in between the slices, added cooked italian sausage and a lot of cheese--roasted garlic, cooked down minced spinach, peppers--you name it!
wow wow wow--well worth the little bit of extra effort--can't wait to do it again!
