By Chef Gretchen Fayerweather
Great for gluten free, paleo, or sneaking veggies into your family diet!
Ingredients:
2 pounds cauliflower, riced (see step #1)
2 eggs, beaten
1 teaspoon dried oregano
Pinch of salt
Pizza toppings, cheese, pepperoni, mushrooms, whatever you like!
1. To create the cauliflower “rice”, in a food processor or blender, pulse batches of raw cauliflower (florets and stalks), until it is a rice-like texture.
2. Preheat your oven to 400F. Meanwhile, fill a large pot with an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes
3. Wrap up “rice” in thin dishtowel, twist it tight, squeeze ALL the moisture out! This will make a nice, dry pizza crust. Or you can strain in the refrigerator overnight with a weight on top to get it very dry.
4. In a large bowl, mix up the stained “rice”, beaten eggs, and seasonings. It will NOT look or feel like pizza dough, but do not be concerned, it will hold!
5. Press the “dough” out onto a baking sheet lined with parchment paper, about 1/3″ thick, and pinch the edges a little taller for a crust-like edge. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
6. It is time to build your pizza! Add all your favorites, sauce, cheese, veggies, sausage, pepperoni, etc. Return pizza to the 400F oven, and bake 5-10 minutes, until the cheese is hot and bubbly. Slice and serve immediately!
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Clean, thin dishtowel
– Food processor
– Large mixing bowl
– Medium pot
– Parchment lined baking sheet
– Measuring spoons