Wednesday, February 15, 2012

cauliflower pizza crust

when my sister decided to go on the GAPS diet in november, she was at my house. she ordered a few books and even got a menu plan. one of the recipes i remember seeing was for cauliflower pizza crust. it was intriguing, but at that point i wasn't interested in anything beyond my standard sicilian pizza crust.

enter "wheat belly" and rethinking our grain consumption. cauliflower pizza crust seems so much more appealing... ;)

i had seen a recipe on pinterest, but decided to consult kara who gave me her recipe. armed with her tips, i set to making a new kind of pizza. the recipe i had seen on pinterest said the cauliflower needed to be cooked, but kara assured me she never does this. the pinterest recipe made a very small pizza but i have six people to feed. i also don't like using part of things (like 1 C of riced cauliflower?!) so, as with everything, i changed it and it turned out very good. so good, in fact, that i decided to share this newly tweaked recipe.

cauliflower pizza crust

1 head cauliflower, core and leaves removed, broken into florets

--put cauliflower into food processor to create "meal". this took three batches through my 11-cup food processor. a couple times i put too much cauliflower in the bowl and a few large pieces wouldn't process. i scooped out all the finely chopped cauliflower that accumulated on the side of the bowl and ran it again. once it's all done, put it in a large bowl.

2 handfuls of mozzerella cheese (2-3 C)
3 eggs
1 t dried basil
1/2 t dried oregano
1/4 t garlic powder
salt and pepper

--mix all ingredients together well. preheat oven to 450. line two large cookie sheets with parchment paper. divide mixture between the two pans and press evenly to edge of parchment, about 1/4-1/2" thin. bake for 15 minutes.

--top pizza as desired. return to oven for 15 more minutes, or until cheese is browned. after 15 minutes you can turn on your broiler if you want it done sooner.

when this crust was cooled, i was able to peel it off of the parchment and it held together. i was able to pick up some of the outside pieces like "normal" pizza, but chose to eat most of it with a fork. it was very good and i will definitely be making it again.

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