Move over kale! There’s a new superfood on the block. This underrated vegetable has gone through a major makeover and is now popping up on restaurant menus all over town. Not only is cauliflower extremely healthy; there is also a surprising number of ways to prepare it.
This versatile veggie is an unexpected, but brilliant substitute for gluten and grains. It can be mashed, grilled, broiled, cut in steaks and barbecued, or – my personal favorite – turned into pizza crust.
Like most vegetables, cauliflower has a very high water content so it is crucial, in order to ensure a crispy and not a crumbly crust, that you squeeze out as much water as possible before mixing the dough together. Swapping out flour for cauliflower recreates the same crust consistency without sacrificing that delicious taste. Add any toppings you like and voila! Pizza you can enjoy guilt free!
- nonstick spray
- parchment paper
- 1 head of cauliflower
- 1 large egg, lightly beaten
- ¼ cup grated parmesan cheese
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup tomato sauce
- ½ small log goat cheese
- 1 cup grape tomatoes, sliced in half and roasted
- ¼ teaspoon crushed red pepper flakes
- fresh basil leaves
- sliced prosciutto
- Preheat oven to 450ºF. On a baking sheet, place a large piece of parchment paper and spray it with nonstick cooking oil.
- Wash and throughly dry a small head of cauliflower. Cut off the florets and chop into pieces. Pulse in a food processor until you get powdery snow-like cauliflower. Place the cauliflower in a microwave safe bowl and cover, microwave for 4 minutes. Dump cooked cauliflower onto a clean towel and allow to cool before wringing out. This next step is very important. You want to make sure you squeeze out as much water as possible. This will ensure your pizza holds together while baking and doesn't create a crumbly mess.
- Place the squeezed cauliflower into a bowl. Add Parmesan cheese, salt and pepper. Then add the lightly beaten egg and mix together with your hands. Once mixed, place the dough onto your oiled parchment paper and begin to form into a crust. Pat it down throughly, you want it tightly formed together. Don’t make it too thick or thin either - mine created an 8 inch circle. Place the crust into the oven and bake for 20 minutes, until it starts to turn golden brown.
- Remove from the oven and cover with your toppings. I topped mine with tomato sauce, goat cheese, roasted grape tomatoes, prosciutto, fresh basil leaves and a shake of red pepper flakes.
- Once your toppings have been added, place the pizza back in the oven for another 20 minutes.