To make this crust
You will need:
- one large head of cauliflower
- 1/2 cup sharp cheddar, parm or romano- a drier, saltier cheese (whatever you choose- mix it up)
- 2 eggs
- 1/2 cup flour (I used almond flour- you can even use bread crumbs if desired)
- 1 tablespoon of dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons of olive oil
- 1 1/2 teaspoon garlic powder
- 1/2 yard or so of cheese cloth- or a thin- woven kitchen towel
This is a several step process. Yay! So take it one step at a time and it'll come out great! I'm leaving the sauce, cheese and topping ideas up to you- everyone has their favorites or likes to change it up so feel free.
Preheat oven to 455.
First, pull apart the washed florets off the cauliflower itself. In as many steps as it takes with your food processor, put in about 3-4 florets at a time to pulse into rice-sized pieces of cauliflower. (Hint: this is also a great substitute for rice if you steam it! Transfer all this pulverized cauliflower into a microwave safe bowl.
Second, cover with a paper towel and microwave for three-four min. I wish there was a better way with this- I am not "pro microwave" at all, but steaming the vegetable first would put way too much moisture in something that is going to be stripped of it's rich water content anyway. After you "zap" the cauliflower, let it stand for a minute. Take this time to take out your other ingredients and clean the counters of your cauliflower bits left over.
Third, fold over your cheese cloth twice and put in a handful of the warm cauliflower mixture inside your palm (holding the cloth) & over the sink ring out excess moisture- ALL OF IT- you aren't doing yourself favors by leaving some. Transfer into another med/large bowl and continue the process until all of your cauliflower is rung out thoroughly.
Fourth, add in all remaining ingredients- spices first. Mix the dough with your hands. If it appears dry you can add a little extra olive oil. Using a well oiled stone or pizza pan with parchment paper spread the dough out into a round or square pie. Bake in the oven for 15 min or until it starts to brown. Reduce the oven to 425. Take your pie crust out, add toppings and continue to melt your toppings for another 10 min or so.
Bon Appetit
xoxo Renee
Preheat oven to 455.
First, pull apart the washed florets off the cauliflower itself. In as many steps as it takes with your food processor, put in about 3-4 florets at a time to pulse into rice-sized pieces of cauliflower. (Hint: this is also a great substitute for rice if you steam it! Transfer all this pulverized cauliflower into a microwave safe bowl.
Second, cover with a paper towel and microwave for three-four min. I wish there was a better way with this- I am not "pro microwave" at all, but steaming the vegetable first would put way too much moisture in something that is going to be stripped of it's rich water content anyway. After you "zap" the cauliflower, let it stand for a minute. Take this time to take out your other ingredients and clean the counters of your cauliflower bits left over.
Third, fold over your cheese cloth twice and put in a handful of the warm cauliflower mixture inside your palm (holding the cloth) & over the sink ring out excess moisture- ALL OF IT- you aren't doing yourself favors by leaving some. Transfer into another med/large bowl and continue the process until all of your cauliflower is rung out thoroughly.
Fourth, add in all remaining ingredients- spices first. Mix the dough with your hands. If it appears dry you can add a little extra olive oil. Using a well oiled stone or pizza pan with parchment paper spread the dough out into a round or square pie. Bake in the oven for 15 min or until it starts to brown. Reduce the oven to 425. Take your pie crust out, add toppings and continue to melt your toppings for another 10 min or so.
Bon Appetit
xoxo Renee
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