This cauliflower pizza crust is a delicious gluten-free alternative. If you'd never heard about pizza before and someone served this to you, you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure.
Ingredients
- head cauliflower, cored and separated into florets: 1 piece
- water: 0.5 cup
- salt: 0.5 tsp
- egg: 1 piece
- ounces fresh goat cheese: 2 piece
- finely grated Parmigiano-Reggiano cheese: 0.5 oz
- pinch cayenne pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place cauliflower into a food processor; blend until finely ground.
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Cook cauliflower, water, and salt in a large skillet over medium-high heat until fragrant and most of the water is evaporated, 5 to 6 minutes. Cool completely.
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Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove excess moisture. You should have about 1 1/2 cups cauliflower pulp.
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Stir together cauliflower pulp, egg, goat cheese, Parmigiano-Reggiano cheese, and cayenne pepper in a large bowl to form a soft dough. Gather into a ball and place in the center of the prepared baking sheet. Press dough into a circle, about 1/4-inch thick.
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Bake in the preheated oven until golden brown, about 40 minutes. Cool and turn crust over before topping.
