Cauliflower Pizza Crust Food

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CAULIFLOWER CRUST PIZZA



Cauliflower Crust Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 2 servings (1 pizza)

Number Of Ingredients 21

1 medium head cauliflower, cut into florets
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 large egg
2 cups freshly grated mozzarella
1/4 cup Spicy Pizza Sauce, recipe follows
Fresh basil leaves, for garnish
4 cups baby greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
Parmesan shavings, for topping
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
1 tablespoon brown sugar
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
  • When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
  • Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
  • For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
  • Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

CAULIFLOWER CRUST PIZZA



Cauliflower Crust Pizza image

Let me just acknowledge that when I first started hearing about cauliflower crust, I thought, Okay. That's a little bit of a stretch, kinda with the same inner voice as the Pace Picante Sauce cowboys sitting around the campfire. ("NEW York CITY?!?" "Git a rope.?) And then I tried it. And it. Is. Absolutely wonderful. And not in a "this is pretty good for a meatless dish" way. I mean, it's beautiful and different and a little bit nutty, and while it's definitely not a substitute for bready pizza crust, I might argue that it's a whole delight in itself. But the best part? The very, very best part? No yeast! No proofing! No kneading! No rising! It's probably the fastest, easiest homemade pizza crust you can make.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield one 12-inch pizza

Number Of Ingredients 8

1 medium head cauliflower, broken into florets
1/4 cup grated Parmesan cheese, plus more for sprinkling
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 large egg
2 cups grated fresh mozzarella cheese
1/4 cup marinara sauce
Basil leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Place the cauliflower florets in a food processor and pulse them to a fine snowy powder; you should have 2 1/2 to 3 cups.
  • Transfer the processed cauliflower to a microwave-safe bowl and cover it with plastic wrap. Microwave until it's soft, about 5 minutes Then pour it onto a clean, dry kitchen towel and let cool slightly.
  • When it's cool enough to handle, wrap the cauliflower tightly in the towel and wring out as much moisture as possible, twisting and squeezing like crazy. By the time you're done, you should have a pretty dry clump! And don't worry?it shouldn't look like much at this point.
  • In a large bowl, combine the cauliflower and Parmesan And add the Italian seasoning, salt, egg, and 1 cup of the mozzarella. Stir/smush it together until well combined.
  • Form it into a ball and place it on the baking sheet Then use your hands to flatten it into a large, flat round. Keep in mind that it won't move/rise like regular crust, so whatever shape it's in when you put it in the oven, that's the same shape/ size it'll be when you pull it out! (It's super easy to work with! You'll love it.)
  • Bake the crust until it's golden, about 12 minutes. Top with the marinara and the remaining 1 cup mozzarella and bake until the cheese is melted and bubbling, 10 minutes more.
  • As soon as it comes out of the oven, sprinkle on some Parmesan. Then cut it into wedges. Sprinkle on basil leaves just before serving.
  • Don't expect a crispy/chewy crust like regular pizza . . . but do expect an amazingly delicious dinner!

CAULIFLOWER CRUST PIZZA



Cauliflower Crust Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

1 small head cauliflower, chopped (5 to 6 cups)
1 cup grated Parmesan
1/2 teaspoon dried Italian seasoning
1 clove garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
1 egg
1 1/2 cups shredded low-moisture mozzarella
1/2 cup marinara sauce
1/4 cup fresh basil leaves, torn

Steps:

  • Special equipment: a pizza stone and peel or two rimless baking sheets
  • Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
  • Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
  • To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
  • Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
  • Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
  • Scatter the basil over the top. Slice and serve.

Nutrition Facts : Calories 281, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 91 milligrams, Sodium 990 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams

CAULIFLOWER PIZZA CRUST



Cauliflower Pizza Crust image

Provided by Katie Lee Biegel

Time 50m

Yield 1 pizza crust

Number Of Ingredients 7

1 head cauliflower, stalk removed
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, lightly beaten

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
  • In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
  • Add desired toppings and bake an additional 10 minutes.

CAULIFLOWER CRUST PIZZA



Cauliflower crust pizza image

Whiz up cauliflower and ground almonds in a food processor to make this gluten-free pizza base - top with tomatoes, aubergine and cheese

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Yield Serves 4 (makes 1 large pizza)

Number Of Ingredients 14

1 cauliflower (about 750g/1lb 10oz)
100g ground almonds
2 eggs, beaten
1 tbsp dried oregano
227g can chopped tomatoes
1 tbsp tomato purée
1 garlic clove, crushed
½ large aubergine, thinly sliced lengthways into long strips
2 tbsp olive oil, plus extra for greasing
1 small red onion, cut into 8 wedges
½ small bunch basil, leaves picked
125g ball mozzarella
25g Grana Padano or Parmesan (or vegetarian alternative), grated, plus extra to serve
a few pinches of chilli flakes

Steps:

  • Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a 'crust'. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
  • Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred - you'll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don't want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
  • Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.

Nutrition Facts : Calories 463 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.7 milligram of sodium

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