The Cauliflower Crust Pizza Experiment

Why it delights me: I recently stumbled upon a blog that introduced me to cauliflower crust for pizza. Who had also evidently came across another blog who found it from another blog etc...which all featured this.

Cauliflower crust?!

What kind of twisted mind could come up with such a concept?

The very idea of it so flabbergasted me...as a long standing supporter of breads, crusts, baguettes, croissants, sliced bread... I felt it my duty to recreate this curiosity and see what it had to offer.

The perfect experiment for my kitchen laboratory.

Also because my chef friend Zig suggested I try posting something I cooked online.

Cauliflower Crust Pizza
Yields an 8-9 inch crust (Serves 1, if you're really hungry or 2 if you're not)
Adapted from Stick a Fork in it.

Ingredients:
1 cup riced cauliflower (See Below)
1 cup grated cheddar cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
Olive oil (optional)


Directions: 
In case you're asking what riced cauliflower is...well according to Google research...

Cauliflower rice is cauliflower florets (whose stems and leaves have been removed) that have been chopped into chunks and pulsed into tiny bits in a food processor. Alternatively you can also use a cheese grater to grate the cauliflower head. The result of which somewhat resembles rice...well, not really...but it looks a little something like this:

Make sure not to puree it.

The original recipe also mentioned cooking it with 1/4 cup water in the microwave for 6-8 minutes. I instead used my stove top, since my microwave is unreliable. I cooked the riced cauliflower briefly in low-medium heat for roughly the same time or until the water was absorbed or evaporated, but making sure that the cauliflower was not mushy.

Preheat oven to 450 degrees F (232 degrees C).

Combine the cauliflower rice, grated cheddar cheese, and egg. Add crushed garlic and oregano (You can also opt to add other spices like fennel or parsley, or whatever you prefer). Mix well, but not to the point of mushiness. The result should be a "dough" of somewhat soft and spreadable texture. Place it on a greased baking pan (I greased mine with olive oil) and shape into a circle. Place it in the preheated oven for 10-15 minutes or till browned and cooked in the middle and hope for the best. You can also opt to brush the top of the crust with olive oil to help with the browning.

The result:

Interesting.

Prepare your toppings. You can use pre-made canned/bottled pizza sauce or make your own. I made my sauce with canned whole tomatoes mixed with tomato ricotta pesto, a dash of seasoning and other ultra-secret spices, some mushrooms, and heated it in a frying pan. Spread sauce on the crust and add other toppings you like. I added fresh basil, white cheese, and a sprinkling of grated parmesan.

Place it in your broiler at high heat for roughly 3-4 minutes or until the top cheese is melted or bubbly or browned.

Ta-daaah

Much as I feel like it would be a betrayal to my staunch pro-bread stance...this was...pretty darn tootin tasty.

The cauliflower was barely discernable with the cheddar cheese-y goodness that had enveloped and masked any notes of healthiness this dish had to offer. A side note though, the original recipe used garlic salt and mozzarella for the crust. Depending on the saltiness of the cheese you use, you might want to consider using salt to flavor your crust, just be mindful of the salt-level of the cheese you're using and adjust accordingly. Mozzarella is definitely a yummier alternative, but since I did not have any available, I worked with what I could. Don't judge me.

The cheesy crust combined with the piquancy of the tomato sauce and toppings was enough to put it  at par with regular bread-made pizza crusts. It leaves you feeling light with the satisfaction of having eaten pizza at its best. While I am still a huge supporter of regular flour-based pizza crust, it definitely offers a promising and flavorful alternative to a classic favorite, one that dieters, health buffs, and foodies alike could appreciate.

Magical cauliflower...you make for good pizza crust. 

The health note: Using cauliflower for the crust has been said to reduce the amount of calories that regular flour-based crusts have, ideal for those on a diet. Cauliflower itself is known for its beneficial properties. It is said to contain allicin (which can improve heart health and reduce the risk of strokes), selenium (which works with Vitamin C to strengthen the immune system), and folate (a B vitamin that is needed for cell growth and replication). It is also an excellent source of fiber (which helps improve colon health and can even prevent cancer) and it helps maintain healthy cholesterol levels.

Some studies have also mentioned that cauliflower contains indole-3-carbinol, (a substance that affects estrogen metabolism in the body, and prevents breast cancer and other cancers that primarily strike women). To read more about the benefits of cauliflower click here and here.

Other notes: Gluten-free. Low-Carb. Great for tricking your children into eating vegetables.

source
That pizza was made from whuuuaat?!