Homemade pizza or fresh italian style flatbreads are my favorite meal. So versatile! It’s basically a delicious veggie vehicle. Oh and gourmet pesto pizza (rosemary salt) bagels? Don’t even get me started.
But a crust made of cauliflower?
I adapted this recipe from the folks over at Chobani.
I’ve seen this done on quite a few blogs and it looked like a fun veggie experiment. A great recipe to have in your arsenal if you have any gluten-free friends or just want a switch.
The texture is similar to a very thin crust, flat bread style pizza so the key is in the quality of the cheese and sauce. It can serve 4 but I’d suggest serving it with a nice big green salad because the slices aren’t huge. Plus the more veggies the merrier right?
- For Crust
- 1/2 Head of Cauliflower (2 Cups Grated)
- 1/4 C Greek Yogurt
- 1 Egg Beaten
- TBSP of fresh or dried Herbs
- For Sauce
- 1/2 Can of Tomatoes
- TBSP of favorite Herb and Spice Mix (I use rosemary, salt, thyme & sage)
- For Topping
- 1/2 C Shredded Cheese of Choice (I cut up slices of swiss and mozzarella)
- 1/2 C Mushrooms
- 1 TBSP Olive Oil
- Small hand-full of fresh basil
- Preheat Oven at 400 degrees
- Chop and place cauliflower into food processor and pulse until the cauliflower becomes a fine, grainy, rice-like texture.
- Place cauliflower onto paper towel and squeeze as much of the water out as possible.
- Move dried cauliflower into medium size mixing bowl.
- Beat the egg in a separate small bowl
- Combine the beaten egg and yogurt into the medium mixing bowl with the cauliflower until evenly mixed.
- Take the “dough” and spread into a flat round base onto parchment paper on a large pizza pan or baking tray.
- Sprinkle herb mix over crust.
- Bake in the oven for 30 minutes (without any sauce or cheese)
- While base is baking, puree the can of tomatoes and herbs in a blender/food processor or bullet.
- Chop and sauteé mushrooms in olive oil in medium frying pan for 8 to 10 minutes.
- Once crust has baked for 30 minutes take it out of the oven and let cool for 5 minutes.
- Add the sauce, cheese and toppings and put back into the oven for 5-10 minutes until cheese is at it’s optimal melty-ness
If you try the recipe, let me know how it goes!
Question:
- What is the ultimate pizza topping combo?
- Do you love the crust or leave the “bones”?
It’s unconventional, but I love banana peppers, pineapple, and olives together on pizza. The combo of sour, sweet, and salty is what makes it so good.
This looks simple, contemplating this for dinner tonight. My topping would be mushroom, onion and sausage. Pepperoni would be good as well.