Cauliflower Pizza Crust With Tomato Mozzarella And Basil Recipes

CAULIFLOWER CRUST PIZZA MARGHERITA

Steps:

• Crust:Preheat oven to 425 degrees with rack in center. Pulse cauliflower in a food processor until it resembles the texture of quinoa (you should have about 4 cups). In a large straight-sided skillet, blanch the cauliflower in salted boiling water until just tender, 2 to 3 minutes. Drain well and transfer to a clean dish towel. Cool slightly, then squeeze out as much moisture as possible. Transfer to a baking sheet lined with another towel to dry out further.
• In a large bowl, stir together the cauliflower, cheeses, and egg. Season with salt and pepper. Work with hands until very well combined and mixture holds together. Transfer mixture to a parchment-lined rimmed baking sheet and press firmly into a 10-inch round about 1/4 inch thick. Bake until golden brown and firm, 25 to 30 minutes. Remove from oven and let cool slightly, 5 minutes.
• Topping:Top crust with tomato sauce, mozzarella, and basil. Return to oven and bake until cheese has melted and toppings are golden, 10 to 12 minutes. Cool 10 minutes before slicing. Serve with additional basil and red-pepper flakes, if desired.

NO-FAIL CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
• Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
• Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
• Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
• Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
• Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
• Remove crusts from the oven and use as desired.

CAULIFLOWER PIZZA CRUST WITH TOMATO, MOZZARELLA AND BASIL

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pulse the cauliflower in a food processor until fine. Steam in a steamer basket for 4 to 5 minutes and drain well. (I like to put it on a towel to get all the moisture out and squeeze to dry.) Let cool.
• In a bowl, combine the cauliflower with 1/2 cup of the mozzarella, the Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
• Add the marinara sauce, the remaining 1 cup mozzarella and more Parmesan if using and bake an additional 10 minutes.
• Tear the basil over top of the pizza while still hot. Sprinkle with additional Parmesan if desired.

CAULIFLOWER-CRUST PIZZA WITH TOMATOES AND MOZZARELLA

Steps:

• Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
• Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
• Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
• Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
• Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20-22 minutes.
• Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
• Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5-7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6-8 wedges.
• Do Ahead
• Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.

CAULIFLOWER CRUST PIZZA

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.

BAKED CAULIFLOWER PIZZAIOLA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the cauliflower wedges with the 1 tbsp oil, then put them in a large roasting dish. Season and roast for 10 mins or until beginning to soften. Carefully turn the wedges over.
• Tuck the tomatoes, garlic and most of the basil and oregano around the cauliflower, then sprinkle with the chilli flakes, wine and 2 tbsp more oil. Season and return to the oven for 25 mins or until the tomatoes are soft and starting to catch here and there. Squish the tomatoes slightly to help the juices flow.
• Mix the Parmesan and breadcrumbs together. Tear the mozzarella over the cauliflower and tomatoes, scatter over the cheesy crumbs and bake for 10 mins more or until the topping is crisp and the cauliflower is tender. Top with the rest of the herbs and serve with crusty bread and a green salad.