I saw a fun article on Buzzfeed about all of these clever ways to cook using cauliflower. The article really gave me the push to finally try cauliflower pizza. Basically, it is a cauliflower ground up crust with whatever toppings you crave.
My experience making this crust was a long one. There are so many steps required in the cooking-with-cauliflower-process that I really don't think I minded until physically diving into the recipe.
From the cutting to the pureeing and straining out of water (multiple times), it is extremely time consuming, so leave yourself plenty of time if you're up for the challenge. I'll say, though, it turned out really yummy. It was dense (after it rested out of the oven for a little while), hand-ready and yeah, looked kind of like pizza crust, too.
I was cooking dinner with my vegan friend, Taylor, that night too so our crust couldn't contain eggs.
Here is the recipe that I followed, thanks to detoxinista.
1 pound cauliflower florets (fresh or frozen)-- I used two heads
3 tablespoons ground chia or flax seeds, divided
6 tablespoons water
1/2 cup almond meal-- I subbed garbanzo bean flour because that was all I had
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” into a large sauce pot, add enough water to cover, and bring to a boil. Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes.
In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” This step takes a while in a big food processor but it does work! Set aside and allow the mixture to thicken.
Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.
*Note: You can skip the cooking and cooling process when using frozen cauliflower. Simply allow the frozen cauliflower to thaw in your fridge overnight, which creates a “cooked” texture without having to do the extra work. Pulse the thawed cauliflower to create the rice, then drain well using a dish towel.
If you have the time, I'd highly recommend giving cauliflower crusted pizza a try. It grew on my family quickly. I'd say more so the second day than the first. The refrigerator helped the crust dense-up like regular crust. I even saw Zachary sneaking in a piece or two, without the kale though, of course.
Happy cooking :)