What are you smoking, Karen? Purple pizza? WHAT! No, it’s true!
It came out AMAZING! The real key is to make sure that you’re wringing out as m u c h water as possible from the cauliflower. The result will be crispy and kinda soft and chewy at the same time, but not crumbly. DO NOT SKIP THAT STEP. I mean, do what you want, but don’t say I didn’t warn you…
The thing I love most about cauliflower crusts is that you can bake a few of them ahead of time, freeze them and then leave them out on the counter for an hour or so to thaw. SO EASY.
Not only can you use this as a pizza crust, but if you skip the sauce and up the cheese with a little bit of oil and garlic? CAULIFLOWER CHEESEY BREAD
- 1 small head of purple cauliflower; cut into florets
- 1/4 cup Parmesan cheese
- 1/4 cup mozzarella cheese
- 1/4t dried basil
- 1/4t dried parsley
- 1/8t garlic powder
- 1 egg; beaten
- Toppings of your choosing!
- Preheat oven to 450F and place a pizza stone in the oven while it heats up. Spray a piece of parchment paper with oil and set aside
- Place florets in a food processor and pulse until it resembles rice. Put in a microwave safe bowl, cover and microwave for 4 minutes
- Remove from the microwave and allow to cool. Squeeze excess water from the cauliflower rice; I got a surprising amount from it! This step is so important to make sure it doesn’t fall apart!
- Mix in the cheeses, seasoning and egg until combined
- Form the dough into a 10-12″ circle on a greased piece of parchment paper. Be sure to really pack it all together to make sure you get a nice, solid base
- Transfer the parchment with the crust into the HOT pizza stone and bake for 10-12 minutes or until it’s slightly golden and crispy around the edges
- Remove from the oven and top as your much or as little as your beautiful heart desires and then return to the oven for another 5-7 minutes or until the cheese is all bubbly
If you can possibly handle to wait a few minutes before cutting into it, you should. In fact, please do. It’s going to be hot.
Finally, cry when it’s gone