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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!
<p>Made it tonight, and it was an unqualified hit! Not vegan after I added Italian sausage, but no complaints! We found the &quot;crust&quot; 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!</p>
<p>I love everything you do it is so coo</p>
<p>I love everything you do it is so coo</p>
<p>I ran the cauliflower through a meat grinder to get the consistency down. The wife and I love it!</p>
<p>Can you slice it and pick it up or do you need to eat it with a fork?</p>
<p>I'm curious, is it really Celsius or Fahrenheit? 250 C = 482 F That's close to broiling temp?</p><p>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? </p><p>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. </p><p>Will be fun to experiment! </p>
<p>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).</p>
<p>It indeed is 250&deg;C and yes that's close to broiling temp. Since the dough is pretty thin we want to &quot;flash&quot; 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!</p><p>I'm not sure about the regg part, but somebody else might contribute on this?</p><p>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!</p><p>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! </p><p>Thanks for taking the time to comment! </p>
<p>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. </p>
<p>OK i made it, dont make the same mistake as me. </p><p>The bottom is really soft. if you see some browning on the surface, for pizzagods sake, leave it in just a bit longer. otherwise youll have a nice ..lasagna.. later on! Taste isnt bad by the way. . It just takes a lot of work. \</p><p>cheers!</p>
<p>Actually; layering pieces doesn't sound bad.</p>
<p>Shotgun that instructable idea!</p>
<p>That looks very good! Try and dry your cauliflower powder more before you bake it! i've also heard people flipping the dough around to bake in from two sides! Thanks for sharing!</p>
<p>Made this over the weekend with some slight modifications.</p><p>We used a large cauliflower, so added two eggs but kept the cheese the same. That turned out great.</p><p>Next time I'd try to get the cauliflower dough chopped/processed into smaller particles, and dry it out more after the microwave. </p><p>Also, as lennartinstructables said, the browning on the dough is fine. Ours started looking burnt around the edges, but the bottom was actually cooked perfectly, maybe the best part! </p>
<p>That looks amazing, thanks for sharing your try! Glad you liked it! (you can use a blender to chop everything up really small)</p>
<p>I LOVE pizzas but I HATE cauliflower. I'll try to see...</p>
<p>Shame</p><p>it looks so good but i don't have any oven T.T</p>
<p>Cooking spray in a frying pan and cover. You may have to adjust to heat to get it right. Just keep an eye on it so the bottom doesn't burn. </p><p>&lt;Necessity is the mother of invention.&gt;</p>
<p>good luck cooking the toppings onto the pizza however. </p>
<p>Blow torch! :-)</p>
<p>Haha! This isn't Colin Furze's channel!</p>
<p>:-D</p><p>I use one in the kitchen all the time!</p><p>http://amzn.to/1SvWVBr</p>
<p>Thank you! There are plenty of instructables out there to build a cheap DIY outside oven!</p>
<p>Cauliflower and cheese... two of my favorites! Thank you so much. Also, for those without an oven but still have a burner or hot plate, they can use a frying pan with cooking spray and cover. Just need to keep an eye on it to make sure it doesn't burn.</p>
<p>Thank you! Good to hear that people without an oven can make it too!</p>
<p>i especially like the last step!! : P</p>
<p>Rewards are the most important thing while doing hard work!</p>
<p>Voted. Shared. Going to give it a whirl next shopping trip. I'm thinking a nice onion, mushroom, bell pepper saute on top with minced garlic. Healthy super food!</p>
<p>Thank you so much! Let me know how it was! </p>
<p>Shame</p><p>it looks so good but i don't have any oven T.T</p>
<p>There a quite a few good instructables out there for a simple DIY outside oven! </p>
<p>I like pizza from Julieta</p>
<p>I might actually try this soon! Do you have a good recipe for it?</p>
<p>Looks great! Can you prep the cauliflower in a regular oven or on a stove top? </p>
<p>Regular oven would be no problem, and i'm sure there are plenty of ways to bake it on a stove top! I don't have any experience with a stove top though!</p>
<p>You can use the stove. It's best to steam it to keep most of the nutrients. Just be sure not to let it get mushy.</p>
<p>The other benefit of this pizza crust is that it is gluten free which is a must for those with celiac disease.</p>
<p>Indeed! And i don't taste the difference!</p>
<p>Cauliflower and cheese- made for each other!</p>
<p>Yes, it's lovely!</p>
<p>I'll have to give this one a try. Sounds really good.</p>
<p>Thank you!</p>
nice. I have made cauliflower crust for a while now. it's a healthy alternative plus there isn't really a big taste difference, my kids didn't know the difference until I told them.
<p>Thank you! It sure is delicious! </p>
Do you add water to the cauliflower before you microwave it?
<p>No, as long as it's a fresh Cauliflower that won't be necessary! </p>

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