Cauliflower Pizza Bottom

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Introduction: Cauliflower Pizza Bottom

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Pizza is probably the best thing mankind had ever invented. In this instructable we alter the standard recipe!

ingredients:

- 1 small cauliflower
- 1 egg
- 150 grams of shredded mozzarella

Let's get to it!

Step 1: Prepare the Cauliflower

Start by cutting the flowers of the cauliflower as small as possible. we will only use the flowers as the stems contain strands. You can keep these and make a nice soup!

Step 2: Cook the Cauliflower

Cook the cauliflower in a closed container in the microwave for 4 minutes at 900W.

Step 3: Remove the Excessive Water.

Lay the mixture out on a clean towel. Let it cool to the touch and squeeze all the water out. The dryer it is, the crunchier your pizza bottom will be. Look for the mixture to be crumbly and humid, not dripping wet.

Step 4: Finishing the Dough.

Add one egg and about 150 grams of shredded mozzarella. Mix it well until it looks and feels like normal dough.

Step 5: Spread the Dough.

Spread the dough on a non stick surface. This is the point where your preferences determine this step. The thinner you make it, the crunchier it will be!

Step 6: Baking Time!

now that the dough is finished, bake it in a preheated oven at 250 degrees Celsius for about 10 minutes.

Step 7: Add Topping.

Time to get Crazy! add your favorite topping and bake again for 5 minutes!

Step 8: Dinner Time!

Celebrate by eating the whole pizza on your own!

3 People Made This Project!

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40 Comments

Made it tonight, and it was an unqualified hit! Not vegan after I added Italian sausage, but no complaints! We found the "crust" needing to be eaten with a fork though - I sneezed out nearly a cup of water from the cooked cauliflower, but it still did not hang together anything like a regular crust. Any suggestions? Still, it was mighty tasty!

I love everything you do it is so coo

I love everything you do it is so coo

Can you slice it and pick it up or do you need to eat it with a fork?

I'm curious, is it really Celsius or Fahrenheit? 250 C = 482 F That's close to broiling temp?

This will be a great recipe for a friend who's favorite food is pizza, but she is gluten intolerant. One problem that I foresee is that she also has bad reactions to egg yolks. I'm wondering if you could use just the whites? I'm assuming that the mozzarella helps along with the binding force of the egg yolk + adds some fat for a better mouth feel? I have also heard that you can use cooked rice as a substitute for egg, maybe I can use egg whites + rice?

When it cooks does it have some of the airiness of bread, or is it more like a cracker? I see that you are using a Silpat (or some other brand) non-stick sheet. If you are using a regular cookie sheet, do you need to grease it? I'm thinking that garlic flavored olive oil would be yummy.

Will be fun to experiment!

You can use egg whites. I've made a similar pizza crust with cauliflower, egg whites, mozzeralla cheese and herbs. It's perfect. Just be sure to get enough of the water out so you can handle the crust by hand after cooking. When I'm feeling lazy, I make pizza casserole with this cauliflower concoction as the base. That way, I can have all the flavor of pizza, with less work (not having to do as much squeezing out of water).

It indeed is 250°C and yes that's close to broiling temp. Since the dough is pretty thin we want to "flash" the dough so it cooks really fast and has no opportunity to thicken. It's often done in old school pizza ovens too. I'm not sure if the same rules apply to cauliflower dough but it seemed to work fine!

I'm not sure about the regg part, but somebody else might contribute on this?

When we made it the dough was pretty thick, something like thick bread that which had almost all the air removed, since there's no yeast in it, there won't be a chemical reaction which produces the air pockets!

We used a normal non stick sheet (reusable) and forgot to oil it! it stuck in some places but had no problem getting it off, some oil won't harm!

Thanks for taking the time to comment!

My guess is that only using the egg whites would be perfectly okay. Egg yolks are the fat, calories and nutrients for the egg whereas the whites are the albumen of the egg and provide most of the protein structure. The result: the whites are what will cook to make the dough solid and not a liquid/paste. You might need 2 egg whites instead of one egg however.

I LOVE pizzas but I HATE cauliflower. I'll try to see...

Shame

it looks so good but i don't have any oven T.T