When you think of cauliflower, pizza is probably the last thing to come to mind. I should tell you up front that this is not going to be anything like the Dr. Otker pizza in your freezer. BUT I can tell you that you will be pleasantly surprised at how delicious it tastes while also packing a big punch of veggies. This crust is low carb and gluten free. That being said all this goodness did not persuade my in-house taster to join in the pizza party. Tonight Dr. Otker came through for Gordy.
This recipe makes 6 large slices of pizza.
- 3 cups of processed cauliflower, (packed)
- 2 garlic cloves, minced
- 1 cup almond flour
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 cup garbanzo bean flour
- 2 tablespoons corn meal
- 1/3 teaspoon salt
- 1 – 2 teaspoons dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Preheat your oven to 400 degrees F.
- Line a pizza pan with parchment paper and brush very lightly with oil.
- Place the cauliflower florets into a food processor and process until completely broken down into the consistency of rice. You will need enough for 3 cups.
- Now wrap the cauliflower ‘rice’ in a clean dishtowel, twist it up then squeeze all the excess moisture out. The less moist, the crispier the crust will be.
- In a large bowl, combine the cauliflower mixture, almond flour, eggs, baking powder, garbanzo bean flour, corn meal and spices. Using your hands, form the mixture into a ball and then flatten out directly on to a pizza pan.
- Bake the crust for 25 minutes or until it starts to become crisp on the outside. Remove from the oven and let cool for 5 minutes.
- Carefully slide the parchment paper out from under the crust. The crust will now be directly on the pizza pan. (This will help crisp the crust).
- Add your toppings. (Your choice)
- Bake again with the toppings at 400 degrees for 15 minutes or until hot.
Whatever pizza toppings you like. Just a note about ‘cheese’. I try to stay away from eating dairy and am not a big fan of ‘fake’ cheese but I thought I would give it a try. I mixed a 1/2 cup of Daiya dairy-free style cheese with 1/4 cup of grated goat milk mozzarella, my pizza had the cheesiness I was looking for.
Cooks Notes: You can bake the crusts earlier in the day and refrigerate until ready to top and bake. The secret to a crispy curst is to squeeze out as much moisture from the grated cauliflower.