Cauliflower Pizza Crust


Cauliflower Pizza Crust


1 medium head cauliflower

1 egg - beaten

4 oz. goat cheese

1 TBS dry oregano

1 TBS dry parsley

1 tsp onion powder

1/2 tsp salt

1 tsp pepper


Heat your oven to 400 degrees.

Chop your cauliflower & then either pulse it in your food processor (or, as I did, use the grater blade) and reduce the cauliflower to a rice-like consistency.  A regular cheese grater will work, too, but one of the drawbacks to cauliflower is that it pops everywhere when you cut it raw & it gets messy.  Still - the rice cauliflower can be achieved with just a regular cheese grater.

Boil about an inch of water in a large stock pot.  Boil the cauliflower for about 5 minutes.  Drain it through a fine mesh sieve.  Cool it with cold water & then, in batches, wrap it is a clean kitchen towel & twist it tighter & tighter - squeezing out every bit of water you can.

In a large bowl, beat the egg then add all the remaining ingredients, including the cauliflower.  With your hands, completely blend the ingredients into a moist dough.

Line your pizza pan with parchment paper or REALLY grease it.  I suggest the paper - but in a pinch - grease will work.  I just fear it will stick to the pan on you.  No need to grease the parchment, though.  Press your dough into your pizza's shape - even creating the deep crust on the edges, if you like.  Your pizza dough should be about 1/3 inch thick or so in the flat part.

Bake this for about 30-45 minutes - watching it carefully because it will go from not done to burned in a flash.  When it reaches a nice golden color take it out of the oven.  Top it with your toppings & cook until your cheese is melted.  Voila!