If you were to look at this photo and think “yum, that looks delicious!” you would be right, it was that. We have tried a few alternative pizza crusts and this one, by far, is the best. This pizza, paired with Howe Sound Brewing’s (our local brewery) seasonal Four Way Fruit Ale…YUM!
Makes 1 large crust
4 cups raw cauliflower rice
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
pinch of salt
1. Preheat your oven to 400F, then get to work on your crust.
2. Begin by making your cauliflower “rice”. Simply pulse batches of raw cauliflower florets in a food processor, until a rice like texture is achieved.
3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
4. Once you’ve strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEEEEEEZE all the excess moisture out! It’s amazing how much liquid will be released, which will leave you with a nice and dry pizza crust.
5. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. You want it very well mixed.
6. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, which is not to be confused with wax paper– they’re very different!). Keep the dough about 1/3″ thick.
7. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
8. Load on the toppings!
We have made this pizza crust exactly twice. Once the crust was a nice golden brown, we took it out of the oven and put the toppings on. For one of the pizzas, we found our topping inspiration at The Pioneer Woman. Here is the deliciousness that we have topped our pizza with, but really, you can top it with anything you fancy! The options are endless!
Our first pizza we topped with Caramelized Onion & Prosciutto.
For our second pizza, we winged it and ended up with: Basil pesto, fresh mozzarella, artichoke hearts, prosciutto, and some arugula (slightly softened in a skillet with a touch of olive oil) on top.
Both pizzas were a-m-a-z-i-n-g and I’m sure whatever concoction of toppings you come up with will be delicious as well!