Shaped By Sherri’s Cauliflower Pizza Crust
After a bit of tinkering, here’s what I came up with. What I love about this cauli-crust is that it holds together without the use of dairy. You can actually pick it up and eat it without it falling apart in your hands. If you’ve ever experimented with cauliflower pizza crust, you know how very exciting this is! I like to top it with arugula and a drizzle of olive oil. I got this idea from one of my favorite pizzerias in New York City. I definitely recommend it. Give it a try and let me know what you think!
Ingredients:
1 head cauliflower
1 TBS baking powder
¼ tsp baking soda
1 egg beaten (or for a vegan option, use 2 tablespoons of arrowroot powder mixed with 3 tablespoons of water)
½ cup buckwheat flour
½ tsp Oregano
½ tsp Garlic powder
½ tsp Salt
Directions:
Preheat oven to 400 degrees F. Place a piece of parchment paper on a baking sheet and grease the parchment paper.
Cut the cauliflower into florets with stems removed and pulse in food processor until they are a rice-like consistency (about 2 minutes). Place “rice” in steamer and steam for about 10 minutes. Then place the drained cauliflower in the freezer for 10 minutes to make it cool enough to handle. While the cauliflower is cooling, mix the egg, flour, and spices together. Remove cauliflower from freezer and ring out all the water you can into a thin dish towel (or cheesecloth if you want to be fancy). This is super important. Take a few passes at ringing the cauliflower out, so it is very dry. Take the now dry cauliflower and add it to the egg mixture. Take the newly formed dough and roll it out onto parchment lined and greased baking sheet. You can actually use a rolling pin. It will actaully roll out like normal dough. I made mine about a 1/4 inch thick. Once you have the shape you want, bake at 400 degrees for 30 minutes. Flip pizza over and bake for 15 more minutes. Add sauce and sprinkle of garlic powder, oregano and basil and bake for another 5 minutes just to heat the sauce. Top with fresh arugula. Drizzle with olive oil and sprinkle with salt. Serve and eat immediately. Of course, you can add any toppings you like.
Enjoy!
- 1 head cauliflower
- 1 TBS baking powder
- ¼ tsp baking soda
- 1 egg beaten(or egg replacer: 2 tablespoons of arrowroot mixed with 3 tablespoons of water)
- ½ cup buckwheat flour
- ½ tsp Oregano
- ½ tsp Garlic powder
- ½ tsp Salt
- Preheat oven to 400 degrees F.
- Place a piece of parchment paper on a baking sheet and grease the parchment paper.
- Cut the cauliflower into florets with stems removed and pulse in food processor until they are a rice-like consistency (about 2 minutes).
- Place "rice" in steamer and steam for about 10 minutes.
- Then place the drained cauliflower in the freezer for 10 minutes to make it cool enough to handle.
- While the cauliflower is cooling, mix the egg, flour, and spices together.
- Remove cauliflower from freezer and ring out all the water you can into a thin dish towel (or cheesecloth if you want to be fancy). This is super important. Take a few passes at ringing the cauliflower out, so it is very dry.
- Take the now dry cauliflower and add it to the egg mixture.
- Take the newly formed dough and roll it out onto parchment lined and greased baking sheet. You can actually use a rolling pin. It will actaully roll out like normal dough. I made mine about a ¼ inch thick.
- Once you have the shape you want, bake at 400 degrees for 30 minutes.
- Flip pizza over and bake for 15 more minutes.
- Add sauce and sprinkle of garlic powder, oregano and basil and bake for another 5 minutes just to heat the sauce.
- Top with fresh arugula. Drizzle with olive oil and sprinkle with salt.
- Serve and eat immediately.
- *Of course, you can add any toppings you like.
