This was another made up recipe that probably will yield some additional adjustments as we make it more often. The trick it is get the “crust” to solidify and brown prior to building the pizza itself. This will take a bit of experimentation and a combination of roasting and broiling. But, the result is truly terrific and different.
We’re not going to get too drilled down into the toppings on this – we used sautéd Shiitake mushrooms, olives and onions for the above pictured pizza – but you can use whatever works best for you. You can make or buy the tomato sauce and adjust the cheese as you see fit – but suffice it to say that a basic tomato sauce and some grated mozzarella will work just fine.
For the an 18″ crust you’ll need: 1 head cauliflower (main stem removed and broken into florets), x2 eggs (lightly beaten), 1/2 cup shredded mozzarella, 1/4 cup grated parmesan, 1 tsp garlic powder, 1 tsp dried oregano, salt and pepper.
Preheat oven to 375.
Place the cauliflower florets in to a food processor and pulse until they are in a fine “meal.” Place the cauliflower meal into a large steamer. Steam until softened, about 10 mins.
Remove the steamed cauliflower meal from the steamer and spread it out on top of a clean kitchen towel in a thin layer and allow it to cool to room temperature and drain until dry.
Place the cooled cauliflower meal into a medium bowl and add the beaten eggs, shredded mozzarella, grated parmesan, garlic powder, dried oregano, salt and pepper and combine well.
Line a pizza tray with parchment paper (or, in a pinch, generously grease the tray well with butter). Using the back of a wooden spoon or rubber spatula, gently spread the cauliflower mixture evenly across the pizza pan. Don’t make too thin, so you can see thru it, but thin enough so that it covers the whole tray evenly. A little patience and care in this step will go a long way.
Place the tray and the cauliflower “crust” in the preheated oven and allow it to cook until just beginning to brown – about 20 mins.
Remove from the oven, increase the temperature to 450 and allow the crust to cool slightly. Then “build” your pizza – sauce, toppings and cheese.
Place back into the preheated oven and cook until browned and melted, about 15 minutes more.
Feel free to experiment with what you put into the crust (fresh thyme or rosemary might be fun) and how thin you make it and how much you brown it before building – I’m sure it will yield some interesting results.