I’m back!After a brief* hiatus, I come back to you on bended knee. Forgive me for straying. It’s been a busy few months, but I’ve missed writing to you.
*Read: very long.
As a peace-offering, I bring you pizza.
Pizza is the ultimate comfort food. The combination of chewy dough, subtly sweet tomato sauce, and warm, gooey cheese will always remind me of laid back Friday nights and birthday parties (remember pizza parties at Chuck E. Cheese? Perfection.).
People are picky about their pizza. Some like thin crust; others thick. Some like sweet sauce; others don’t. We declare loyalty to certain pizza joints–igniting wars when others try to encroach on our territory.
Pizza is personal.
I have yet to find a pizza place in South Philly that I am fanatical about (surprising, I know). My heart will always belong to V&S, a tiny place in my hometown that turns out the best pies, in my humble opinion.
While I simply can’t drive 45 minutes back home every time I’m craving a slice, I can make my own pie.
I’ve wanted to try cauliflower crust pizza for a while now. I finally made it last night and I can’t begin to explain how amazing it is.
It. Is. Amazing.
Crispy, thin crust and a light dusting of Gouda, Parmesan, and mozzarella cheese…the memories of last night’s dinner have my mouth watering. I topped my pie with 2 leftover turkey meatballs I had in the fridge, and one spicy turkey sausage patty (both crumbled, of course).
Now, it is no V&S. But it is a lightened up version of a comfort classic that actually makes me question if I’ll ever really need to eat regular pizza again.
Ok, ok. I’ll probably never leave “real” pizza for good, but this recipe definitely has me entertaining the idea.
The Best Cauliflower Crust Pizza
Adapted from How Sweet It Is.
Yield: 1 pizza
- 1 head Cauliflower
- ¼ cups Parmesan and Mozzarella Cheese mixture
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Oregano
- ½ teaspoons Garlic Powder
- Red Pepper Flakes (optional)
- 1 egg white
- Preheat the oven to 450°. Place a pizza stone or (if, like me, you are not fancy) a baking sheet inside the oven to heat.
- Wash and dry cauliflower. Cut off florets and place them in blender. Pulse for about 30 seconds until the consistency is cauliflower “snow.”
- Place “snow” is microwave safe bowl and heat for 4 minutes, covered.
- Once cauliflower has cooled, place “snow” onto a clean dish towel and wring out the excess water from the cooked cauliflower “snow.” BE CAREFUL. Make sure cauliflower has cooled before you wring out the water.
- Wring out cauliflower again.
- I can’t emphasize this enough…keep wringing.
- After excess water is removed, dump cauliflower into large bowl. Add cheese, spices, and egg white. Mix thoroughly with hands.
- Lightly spray a piece of parchment paper with oil and place dough on paper.
- Form a thin (but not too thin!) circle or square on parchment paper. Dough will spread a bit and it might crack, so be careful not to make your pizza too thin.
- Place parchment on hot baking sheet or pizza stone and bake for 8-10 minutes (or until golden brown). Edges might get a little dark but bottom should not burn.
- Take out pizza crust and layer with toppings of choice. Cook for an additional 5-10 minutes.
- Take out pizza, let cool for 2-3 minutes, then slice and serve!
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