cauliflower pizza crust

So, I started here: http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

But although there are many comments on how well it worked we found
some issues we couldn't ignored and I tweaked the recipe.

The ingredients:
1 large head of cauliflower
olive oil
parmesan cheese
mozzarella cheese
oregano
garlic salt
eggs
garlic cloves (optional)


Directions:
> Wash and cut the cauliflower up into small pieces - trying to limit the amount of stalk/stem you use.
> In a food processor just pulse it until it looks grainy but is not at all mushy/pureed. (The slower and  ouch-I-cut-myself way > use a cheese grater to rice the cauliflower.)
> Using a metal strainer with very tiny holes - steam in a large pot for 5 min. with only the tiniest bit of water in the bottom of the pot, just enough to cover the bottom really. (Microwave option: just microwave the bowl of riced cauliflower for 8 min.)
> Press as much water out of the cauliflower as possible after cooking. (I do this by measuring the amount of cauliflower I'll be using (1.5 cups) and scooping it into the middle of two paper towels (layered on top of each other) then gathering the sides up and squeezing.)
> Then mix 1 1/2 cup cauliflower with 1 egg, 1/2 cup parmesan, 1/2 cup mozzarella, 1/2 tsp oregano, 1 clove crushed garlic (optional for those who love garlic), and 1/4 tsp garlic salt until it seems like you could form it into a dough ball basically.
> Lightly oil your pan (make sure to use your thinnest pan). I found a cheap stainless steel pizza pan at my local dollar store and it's perfect for the job.
> Put your ball of 'dough' onto the cookie sheet and press it out gently into a circle shape approximately 11 inches wide. I like to leave the middle at about 1/2 centimeter thickness and the outer crust at a bit over 1/4 inch. Brush with olive oil if you want extra browning on the top...
> Bake on the lowest rack possible in your over for 15 minutes at 475.

> Remove from the oven, turn off the oven. Let it sit for about 5 minutes to firm up... although not necessary if you're really hungry - we found it helped a bit.
> Put your toppings on and place under the broiler (on low) until the cheese is melted and to your liking.
> Take out and let sit for at least 5 minutes, this lets the parmesan do it's magic and results in a sturdier crust.

> EAT!

* 1 large head of cauliflower with yield about 2 to 3 of these crusts...




So that's what we've come up with thus far... I'm looking into what chickpeas might do for the crust, and maybe also fully replacing the mozzarella with just parmesan although I think that'd result in too strong of a flavor honestly... I'm also going to try making a quiche with this recipe... I'll let you know how it turns out eventually.

unbaked crust 

baked crust

finished pizza

last revised:   3-10-12