Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Friday, March 3, 2017

Cauliflower PIzza (crust)

1 small head of cauliflower (cut into florets) or purchase cauliflower rice which is finely diced cauliflower commonly used to make mashed cauliflower or fried rice (with the cauliflower)
1 teaspoon of Italian season
1/4 teaspoon of kosher salt
1/4 cup of grated Parmesan
2 cups of grated mozzarella (divided)
1 large egg
1/4 pizza sauce

Preheat oven to 425 - I also have a pizza stone in the oven but you could do this on a pan.

If working with the head of cauliflower, place florets in food processor and pulse to consistency of rice. You should have approximately 3 cups of processed cauliflower. If using the cauliflower rice (Costco) measure approximately 3 cups and place in a microwave safe bowl. Cover and microwave for 5 minutes on high. When cool enough to handle place the cauliflower in some dish towels and squeeze as much water out of the cauliflower as possible.

Add the egg, salt, Parmesan, Italian seasoning, some pepper and 1 cup of the mozzarella and mix well.

Place a piece of parchment paper on a pizza peel and pat the mixture into an approximate 12-14 inch round.
Place pizza onto pizza stone and cook for 10 minutes.
Remove from oven add pizza sauce and remaining one cup of mozzarella and other toppings.
Place back in over for 10 more minutes.
Remove, cut and serve

Based on recipe from FoodNetwork - Ree Drumond

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