CAULIFLOWER PIZZA CRUST

When you think of cauliflower, pizza is probably the last thing to come to mind.  I should tell you up front that this is not going to be anything like the Dr. Otker pizza in your freezer.  BUT I can tell you that you will be pleasantly surprised at how delicious it tastes while also packing a big punch of veggies. This crust is low carb and gluten free. That being said all this goodness did not persuade my in-house taster to join in the pizza party. Tonight Dr. Otker came through for Gordy.

This recipe makes 6 large slices of pizza.

Ingredients:

• 3 cups of processed cauliflower, (packed)
• 2 garlic cloves, minced
• 1 cup almond flour
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 cup garbanzo bean flour
• 2 tablespoons corn meal
• 1/3 teaspoon salt
• 1 – 2 teaspoons dried oregano
• 1/2 teaspoon onion powder
• 1/4 teaspoon red pepper flakes

Directions:

1. Preheat your oven to 400 degrees F.
2. Line a pizza pan with parchment paper and brush very lightly with oil.
3. Place the cauliflower florets into a food processor and process until completely broken down into the consistency of rice. You will need enough for 3 cups.
4. Now wrap the cauliflower ‘rice’ in a clean dishtowel, twist it up then squeeze all the excess moisture out.  The less moist, the crispier the crust will be.
5. In a large bowl, combine the cauliflower mixture, almond flour, eggs, baking powder, garbanzo bean flour, corn meal and spices. Using your hands, form the mixture into a ball and then flatten out directly on to a pizza pan.
6. Bake the crust for 25 minutes or until it starts to become crisp on the outside. Remove from the oven and let cool for 5 minutes.
7. Carefully slide the parchment paper out from under the crust. The crust will now be directly on the pizza pan.  (This will help crisp the crust).
8. Add your toppings. (Your choice)
9. Bake again with the toppings at 400 degrees for 15 minutes or until hot.

Toppings:
Whatever pizza toppings you like.  Just a note about ‘cheese’. I try to stay away from eating dairy and am not a big fan of ‘fake’ cheese but I thought I would give it a try.  I mixed a 1/2 cup of Daiya dairy-free style cheese with 1/4 cup of grated goat milk mozzarella, my pizza had the cheesiness I was looking for.

Cooks Notes:  You can bake the crusts earlier in the day and refrigerate until ready to top and bake.  The secret to a crispy curst is to squeeze out as much moisture from the grated cauliflower.