Cauliflower Pizza

By October 20, 2015

Cauliflower Pizza Crust is a delicious and sneaky way to sneak in more vegetables to even the pickiest eaters. Follow the directions to make sure you get a crust that sticks together when topped, and then put on whatever you like! A Fall Pizza might have some roasted butternut squash, bacon and red onion rings, a Green pizza might have some halved Brussels Sprouts, a pesto base and zucchini rounds on top, and a triple cheese pizza,... well you get the picture. Have fun! Crust recipe inspired by iFoodReal's Cauliflower Pizza Crust.

Base
 1 head cauliflower, broken into small florets
 Cheesecloth
 1 egg
 1/3-1/2 cup grated cheese-- Wabash Erie Canal or Parmesan
 Salt & Pepper
 1/2 tsp each rosemary, thyme & oregano
Toppings
 A few tablespoons tomato sauce
 1/4 cup Brussels Sprouts, cut in half
 1/3 lb Chorizo, browned
 1/2 Green pepper, sliced
 1/4 cup cheese-- some more grated Parm/Mozarella
1

First turn your oven to 375 degrees. Place all Cauliflower in a blender and cover with water, or in a food processor dry. Pulse a few times, until you have formed a "rice-like" consistency. If it's in water, drain it.

2

Take some cheese cloth or a nutmilk bag and squeeze the daylights outs of the cauliflower-- the more water you remove, the more likely the crust is to stick together instead of crumble. Once you've really wrung it out, spread it on a cookie sheet and bake it for 15 minutes to dry it out some more.

3

Meanwhile, prep your toppings: slice your Brussels sprouts in half and make a small notch mark in the base end. This help evenly cook. Blanch in boiling water for a few minutes and cool in ice water. Slice your green peppers to the desired shape, and brown your sausage if using. Prep any additional toppings you have a taste for, but remember the cardinal rule from the pizza guide-- don't overload the 'za with too many toppings or you might have collapse.

4

When the cauliflower crumbles are done in the oven, mix them together with an egg, the grated cheese (this can be a combo of both mozzarella and parmesan/Wabash Erie Canal if you don't have enough), some salt and pepper, and your seasonings. Form into a pizza-dough-like-circle on the same cookie sheet, and pop it back into the oven for 15 minutes. Keep an eye out for burning.

5

Once the crust is done pre-baking, assemble your ingredients and bake until their just how you like them, but make sure they're par-cooked enough that the crust only goes back in to the oven or under the broiler for 5 minutes to avoid charring the crust. It worked for us to cook the sauce, Brussels Sprouts, green onions and sausage for a few minutes on their own and then added the cheese and under the broiler for a few more.

6

Allow to cook slightly before transferring to a cutting board and slicing. Serve to happy, hungry people!

Ingredients

Base
 1 head cauliflower, broken into small florets
 Cheesecloth
 1 egg
 1/3-1/2 cup grated cheese-- Wabash Erie Canal or Parmesan
 Salt & Pepper
 1/2 tsp each rosemary, thyme & oregano
Toppings
 A few tablespoons tomato sauce
 1/4 cup Brussels Sprouts, cut in half
 1/3 lb Chorizo, browned
 1/2 Green pepper, sliced
 1/4 cup cheese-- some more grated Parm/Mozarella

Directions

1

First turn your oven to 375 degrees. Place all Cauliflower in a blender and cover with water, or in a food processor dry. Pulse a few times, until you have formed a "rice-like" consistency. If it's in water, drain it.

2

Take some cheese cloth or a nutmilk bag and squeeze the daylights outs of the cauliflower-- the more water you remove, the more likely the crust is to stick together instead of crumble. Once you've really wrung it out, spread it on a cookie sheet and bake it for 15 minutes to dry it out some more.

3

Meanwhile, prep your toppings: slice your Brussels sprouts in half and make a small notch mark in the base end. This help evenly cook. Blanch in boiling water for a few minutes and cool in ice water. Slice your green peppers to the desired shape, and brown your sausage if using. Prep any additional toppings you have a taste for, but remember the cardinal rule from the pizza guide-- don't overload the 'za with too many toppings or you might have collapse.

4

When the cauliflower crumbles are done in the oven, mix them together with an egg, the grated cheese (this can be a combo of both mozzarella and parmesan/Wabash Erie Canal if you don't have enough), some salt and pepper, and your seasonings. Form into a pizza-dough-like-circle on the same cookie sheet, and pop it back into the oven for 15 minutes. Keep an eye out for burning.

5

Once the crust is done pre-baking, assemble your ingredients and bake until their just how you like them, but make sure they're par-cooked enough that the crust only goes back in to the oven or under the broiler for 5 minutes to avoid charring the crust. It worked for us to cook the sauce, Brussels Sprouts, green onions and sausage for a few minutes on their own and then added the cheese and under the broiler for a few more.

6

Allow to cook slightly before transferring to a cutting board and slicing. Serve to happy, hungry people!

Cauliflower Pizza

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