Cauliflower Pizza Crust

My kitchen hasn’t been calling to me lately. It’s a weird feeling, and it’s a constant struggle to open the fridge and realize I’m going to be piecing together a lunch of crackers, cheese and tomato slices.

Finally, I jumped on this cauliflower pizza crust bandwagon to end the home-cooked meal drought.

It was tasty! And the gluten-free part is pretty awesome. It’s not every day you can shove multiple slices of pizza into your mouth and be eating mostly vegetables. Well, and cheese, but there’s nothing wrong with cheese.

Needless to say, this pizza didn’t last long at all. I would highly recommend doubling this recipe if you’re feeding more humans than just yourself and/or if any of you have even an inkling of an appetite.

What You Need:

One head cauliflower, florets chopped off
1 egg, beaten
4 oz. goat cheese
1 tsp. dried oregano
1/2 tsp. cayenne pepper
1/2 tsp. garlic salt
1 tsp. dried basil

What You Do:

Preheat oven to 400F

In a food processor, lightly “pulse” the cauliflower florets to create cauliflower “rice”. It’s best to add the florests one batch at a time to ensure they all get chopped up.

Now it’s time to cook the “rice.” In a medium saucepot, boil about 3 cups water and add the rice. Cover the pot, and let cook about 5 minutes.

Drain thoroughly using a fine mesh strainer.

Transfer the drained cauliflower rice to a clean dish towel or several paper towels and pat well to dry.

In a large mixing bowl, combine the rice, egg, cheese and spices and mix thoroughly, kneeding with your hands until it forms a dough.

Now it’s ready to be made into a crust!

Sprinkle cornmeal onto the surface of a pizza stone and lay the dough ball on top. (If you don’t have a pizza stone, still use cornmeal and see below for alternate baking times).

Smooth the dough ball out with your hands, flattening to make a crust about 1/4 of an inch thick.