Cauliflower Pizza Dough
When you have picky guests or if you just want to try something experimental and new, try this super easy (but slightly finicky) cauliflower pizza dough for your next home cooked pizza!
Equipment
- Food processor
Ingredients
- 2 heads cauliflower (4ish cups, chopped/blended)
- 4 eggs
- 1 cup grated mozzarella (or provolone)
- italian seasoning to taste
- salt and pepper to taste
Instructions
- Preheat oven to 425°F/220°C
- Blend cauliflower in food processor until consistency is somewhat like mashed potatoes, ensuring all chunks are smoothed out.
- Move from food processor to microwaveable bowl. Run in microwave for 4-5 minutes at high heat.
- VERY IMPORTANT: strain, strain, strain. With a cheese cloth or clean dish cloth, strain the blended/heated cauliflower and remove absolutely as much water as possible. This will be imperative to a nice par-baking experience.
- Once strained, in a large bowl, mix cauliflower, eggs, cheese, salt and any spices you may want to add (ie. Italian seasoning) into the dough paste.
- Heavily grease pans or use parchment paper and carefully disperse mixture onto baking sheet. (I have done with both oil and parchment. Parchment works much better)
- Bake at 425°F/220°C for 15 minutes, or until majority of moisture has come out of the mixture, creating a nicely browned, crispy (on both sides) crust.
- If required: if after the first 15 minutes, there is no sign of drying, consider reducing heat to 300°F for an additional 15-20 minutes, making sure not to burn crust. Cook until desired crispy result.
- If adding toppings, bake at 425°F/220°C for 10-12 minutes until toppings are cooked and cheese is nicely melted/lightly browned.
Notes
As I wrote out this recipe, I wonder if it would be better to thinly slice and salt the cauliflower prior to blending/chopping in order to remove water from the cauliflower (similar to how you would with zucchini or eggplant prior to grilling).
In my estimation, this would likely reduce the amount of water removed after blending (during straining).
Let me know if you try this - I will update if I beat you to it!