For most people, cauliflower was not a popular vegetable growing up. It has a strange texture, very little flavor, and kind of looks like a bleached brain. Grossed out yet? Well don’t be. Cauliflower is actually an extremely versatile veggie — the transformer of food, if you will — and can be quite delicious. Try whipping up some mashed cauliflower, which tastes incredibly similar to mashed potatoes; if you’re feeling particularly daring, go for these insane triple-layer ricotta cauliflower mini cheesecakes. Below is one of our favorite renditions of the polarizing veggie – a surprisingly easy cauliflower crust pizza.
We made two pizzas for a party of six, one with marinara sauce, mozzarella, and sautéed mushrooms, and one with pesto, sundried tomatoes, mozzarella, and artichoke hearts. The original recipe, adapted from Love & Lemons, makes two 8-inch pies, but we doubled the recipe and made 2 larger pies. This recipe can also be vegan-ized with the omission of cheese!
2 cups ground raw cauliflower flourettes (about 1 small head)
3/4 cup almond flour
pinches of salt
a few grinds of pepper
1/2 teaspoon onion powder (optional)
1/2 teaspoon garlic powder (optional)
Preheat the oven to 450 degrees. Wash and chop the cauliflower, discarding the leaves and as much of the stem as possible. Load the cauliflower flourettes into a food processor and blend until it has reached a “riced” fluffy texture. (Note: if you don’t have a food processor, you can use a blender like we did – you just have to work in small batches and use the “pulse” mode on high.) At this point, the cauliflower should not be sticking together.
In a small bowl, whisk together three eggs. In a larger bowl, combine the blended cauliflower, eggs, salt, pepper, and flour. We also added garlic powder. Mix the ingredients by hand, and separate into two balls of dough. The dough should be fairly wet, but if it’s too sticky to handle, add more flour.
Lay out parchment paper on a baking sheet and spread out one of the dough balls so that the crust is a little less than a 1/4 inch thick. Repeat on a second baking sheet with the other dough ball.
For the standard margherita-style pizza, let the crust sit in the oven for 10 minutes, remove to add sauce and toppings, and then put it back in the oven for another 10 minutes. For the pesto-base pie, put the dough in the oven for 15 minutes, remove to add pesto and toppings, and cook for another 5 minutes. Let the pizzas cool for a few minutes once they’re out of the oven, and then slice and enjoy!
See, eating your veggies doesn’t have to suck.