Tuesday, February 26, 2013

Grain-Free Cauliflower Pizza Crust

 Well, this was pretty tasty! I was surprised at the taste and consistency of this alternative to traditional dough. Some substitutes are disappointing at best, but this is surprisingly easy to assemble and delicious to eat! Give it a try, grain-free or not!

Back to a very random week of appointments, meetings, teaching, and rehearsals! Ta-ta!

Grain-Free Cauliflower Pizza Crust
makes 2 pizzas the size of large plates

4 c riced caulfilower (best accomplished in a food processor or with experienced knife skills!)
3 eggs
1 c almond meal
2 tbs olive oil
1/2 tsp salt
1/2 tsp kosher sea salt
(depending on your toppings, other savory spice blends!)

- Preheat your oven to 425. Combine all ingredients above in a large bowl until incorporated. Split "dough" into two groupings. Line a large baking sheet *or two small with parchment paper or a silpat and brush with oil or coat with nonstick spray. Plop the mixture onto your coated and lined baking sheets and shape into an oblong shape or oval, patting down to achieve an even height, rounding out edges. Don't thin out so much that it creates holes in the dough! Refer to the picture above.
- Bake for 20 minutes, rotate and bake for another 5-10 or until pretty golden and very set looking. Allow to cool a few minutes before topping (with for example; mozzarella and chicken.) At this point, hold off on any sauces you may be using since this type of crust quickly gets soggy. (If using traditional sauce, warm on the stove and drizzle before serving to avoid crust fail.) Bake toppings for an additional ten minutes or until cheese is melted. (For this pizza, I added a strawberry balsamic reduction as in the picture above - cook down 1 cup chopped strawberries with 4 tbs balsamic and water, simmer until reduced in half, add in 3 tbs honey, reduce again!!)