Hi Meatlovers, finally we have a new recipe to our blog.
This week we bring an idea to enjoy pizza with no guilt or skipping your diet. Even Though making a pizza crust with cauliflower might sound a bit weird, we guarantee that the flavour is quite the same as traditional pizza.
The main point is that this pizza is much healthier, is very low in carbs, has no flour and is gluten free.
Making a light crunchy cauliflower pizza crust is not difficult but it will take some work. That is why making two pizza crusts and freezing one of them (already baked) is a great idea.
The most important thing you have to do to get a great result is to remove as much water as possible from the cauliflower, if you achieve that your pizza will be perfect.
As always we recommend to use organic ingredients to have the very best possible food. If you want to know why it is so important for us, please click here.
Cauliflower pizza crust
How to make a cauliflower pizza crust.
This crust can be made either with fresh or frozen cauliflower. We have made it with fresh cauliflower but we will explain how to make both.
If you are using frozen cauliflower you will skip the two first steps but it is very important to thaw it overnight in the fridge. Otherwise it will be too soft.
1.- Making cauliflower florets.
2.- Cook and drain: cook the florets in a pot with boiling water and salt until tender. Check the doneness with the tip of a small knife.
3.- Rice the cauliflower with a kitchen robot. The cooked cauliflower should have a size similar to the one in the picture. This is called cauliflower rice, you can use it as garnish in many dishes.
4.- Remove as much water as possible: As we said before this step is the most important to get a good result. It is worth it to lose a bit more time to make sure that you are making your crust as dry as possible.
Place the cauliflower rice in the center of a clean cloth, grab the four corners to close and squeeze.
In the picture you can see the texture it should have.
5.- Mix all the crust ingredients: mix all the ingredients but the egg. Having the cauliflower warm will make far easier to blend the goat cheese properly. Add the egg afterwards and mix again.
6.- Spread the mix: To avoid losing its shape and make this step easier the best thing to do is using a ring or a mould.
You can also spread it directly on the baking sheet.
A tip to use baking paper with moulds is to cut the corners so it adapts better to any shape.
7.- Baking the crust. To remove more humidity from the crust is better to make the baking longer.
8.- Toppings: Here starts the funny part. You can use the ingredients you fancy or you like the most. Our recommendation is to not overload the crust to avoid making it soggy or fall apart.
We (obviously) have used minced beef, bacon, mushrooms, fresh mozzarella, onion, cherry tomatoes and a couple tablespoons of tomato puree.
In the first place we cook the bacon in a hot pan with a bit of olive oil, we add the sliced mushrooms and when they start to caramelize, we add the minced beef.
We cut the rest of the ingredients and are added raw after spreading the 2 Tbsp of tomato puree on the crust.
9.- Bake: 10 minutes at 220ºC approximately.