Monday, November 26, 2012

Cauliflower Pizza Crust

How is it I wonder, that I am the very last person on the planet to hear about cauliflower pizza crust? Well okay, maybe not the very last, but still. When my friend Eleanore asked me if I'd tried it yet, I went straight to Google and checked it out, only to find a bazillion recipes for the stuff, and even better, no two recipes quite alike. And as luck would have it, I just happened to have a lonely little cauliflower in the fridge at that very moment, which I was planning to use for dinner, but had no idea what to do with. Wee Ha! Another excuse for a Random Pizza Night!

A little side trip here: Did you know that Rick and I used to own a pizza shop in Seattle? It was called Honeymoon Pizza, and it was wildly popular. I was the Pizza Queen, since I created most of the recipes, and because I was an absolute blur of pizza making speed and efficiency on any given busy Friday night. Amazingly, after eating pizza 6 nights a week for 8 years, we still love pizza, and to this day we'll grab any excuse to try a new version of one of the best foods in the world.

So here's my first crack at cauliflower pizza crust. It was really good. Better than really good. Worth immortalizing just as it is, although I intend to mess with it just a little bit more. Try this out, or wait for the update, which will be coming soon, because we will certainly need another pizza night in the very near future.

Cauliflower Pizza Crust
5T ground flax seed mixed with 1 cup water
about 5 cups grated cauliflower
1/2 cup brown rice flour
1/4 cup nutritional yeast
1T dried basil
1T dried oregano
1 tsp garlic powder
1/2 tsp red pepper flakes
1 tsp salt

Preheat the oven to 425ยบ, and prepare a baking sheet either with oil, parchment, or a non-stick baking liner.

Mix the flax seed and water first, and let that sit for about 15 minutes while you play with the cauliflower. Grate the cauliflower by hand, or better yet, in a food processor with a grater blade, which handles the job in no time, and spares your delicate knuckles too. Once the cauliflower is grated, heat it in a dry skillet for about 5 minutes to remove some of the moisture, and to begin the cooking process. You should notice that the smell of the cauliflower changes from sort of "skunky" to a more mellow mashed potato-y aroma.

Mix the cauliflower, flax/water, and all other ingredients in a large bowl, and adjust the seasonings to your liking.

Spread the batter evenly on the prepared baking sheet, making the edges a little bit thicker than the center. Bake the crust for about 30 minutes, until it browns and firms up, and the edges start to crisp.

Remove crust from the oven and add you sauce, toppings, and cheese. I used sauce from a jar, mushrooms, red bell peppers, black olives, tamari sunflower seeds, half a bag of Daiya mozzarella, and a sprinkle of herbs.

Bake 10 minutes more, then cut it up and dig in. This makes kind of a soft crust, and all but the edges are most easily eaten with a fork. My mission on the next run through is to make it less moist, and more sturdy and crispy. I think I know just what to do. Meanwhile, there's nothing wrong with this version. The flavor is amazing, and three of us ate up this whole big pie in one sitting. Yep, we still love pizza.


Update - 11-27-12
I made this again last night, with a few small changes, and it was perfect! Here's what I did:

1. Mix the ground flax seeds with only 1/2 cup of water.
2. Use corn flour instead of rice flour.
3. Make small round pizzas instead of one big pan full. Ours were about 6 inches, and they were pick-up-able and crispy-chewy. Just delish!


Texan Zombie Goddess said...

I am definitely the last person to ever hear about this lol. Looks tasty!


Lori Greenberg said...

Please tell me you are writing a cookbook! I am trying this one tonight!

Kim Miles said...

A cookbook is a daunting task... For now we have a blog! Thanks for being here!

Lori Greenberg said...

This was amazing! I used the 1/2 cup less of water and it was still a bit wet and needed a fork but it was still great.

Have you thought about making the crust ahead and using a dehydrator? I might try that next time. Of course, it's more planning ahead. I think this crust can be used so many ways.

Thanks for sharing it!

Kim Miles said...

I think the dehydrator would work well, although it wouldn't brown and crisp it. As far as the moisture content goes, it's kind of a dance, depending on how much cauliflower you have, how long you heat it before mixing the other ingredients in, and how long you bake it before topping it. I imagine it will be slightly different each time i make it. I think next I'll try some tiny appetizer size rounds, and top them with all sorts of interesting things. Have fun with this!

Lori Greenberg said...

I'm having a blast. :o) Next thing I'm going to try is baking for 10 minutes then flipping it and baking it again, as it seems like maybe the moisture is trapped underneath. Either way, I'd be happy eating it with a spoon.

Thanks again Kim!

Andrea said...

Hi Kim,

I made this last night and it was wonderful! Definitely a keeper. I used chia seeds instead of flax. Super yummy. Thanks!

Here's a recipe I'm trying tonight, made me think of you:

Hope you are well (and have you considered a triathlon? Could be super fun...:))

Kim Miles said...

Glad you like it Andrea! I think chia seeds are pretty interchangeable with flax meal. They're hard to get in Taos for some reason, but i grab them when i see them in bulk at Cid's. No grinding - i like that.

The recipe link looks good! Lemon tahini... heaven!

Triathlon? Sounds crazy, but that's not always a stopping point for me! :o)

Take Away Hampton said...

I do love pizza so much, honestly I never tried to eat this pizza since then. I will surely make one. Thanks for the recipe.

Kristin @ thefreshfind said...

Wow, this looks delicious and a great alternative to dough! I have to try this. Thanks for sharing!

Jovana said...

Oh my good mother earth! This was one of the MOST amazing things I have ever eaten in my entire life...and that is saying a lot.

I made it for supper for me and my mum - we both flipped over it! Nom nom nom nom.

I've tried over 10 recipes for cauliflower crust and this is, without a doubt, the best one EVER.

You madam, are a genius! <3

P.S. Sundays are now pizza night and cauliflower crust pizza is in the oven! I keep on going 'yum yum yum' mouth is literally watering!


Kim Miles said...

Thank you Jovana. I love hearing that! xoxo

Jean said...

I missed seeing this one and it is GREAT!
xox jean

Kim Miles said...

Ran into a friend at the market just now who is making this tonight because she just saw it today. Thank you VegNews, for sharing the link!

Sanni said...

I would use sprouted flour

Nancy said...

Made it tonight in Wrangell, AK...A big hit. We have a little market that is open once a week, when the ferry comes is and brings them organic produce...Makes you appreciate ....

Anonymous said...

A couple of times this week I made this fabulous cauliflower pizza crust. What is so great about this vegetable pizza is that it's a gluten free pizza crust and it can also easily be made as a delicious vegan pizza recipe. About Family Restaurant

Shaun Leonard said...

Wow, this looks delicious! Cauliflower pizza crust, huh? Very innovative. It’s also a great substitute so that we won’t have to consume as much carbs as when we have bread for the crust. Cauliflowers are very low in fat and carbohydrates so it makes eating pizza a lot less sinful. Haha.

Shaun Leonard

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Sharon Hughes said...

I would like to try this. My daughter can't eat yeast, is it possible to make something similar leaving out the yeadt?

Kim Miles said...

Hi Sharon,
Thanks for your question! Nutritional yeast in an inactive yeast, not at all like baking yeast. But if you want to avoid it, try subbing a tablespoon or two of miso paste for the yeast. Either (or both) will add a nice cheesy flavor. And of course, you can skip both and just season to taste with whatever you like. I'd love to hear how it turns out!