Up tonight is something I’ve only ever had at a restaurant or via a frozen selection: cauliflower pizza! 🍕
Combined 1 head of steamed cauliflower, 2/3 cups of GF flour, 3 tsp. baking powder, 1/2 cup water and about 1 tsp. of salt.
I started with the ricer, but all that really did was compress it down and get out all of the water. After a Playoff game’s intermission and 5 minutes of the second period or about 20 minutes, I gave up on the ricer and used a food processor to break up the cauliflower the rest of the way.
Next I combined the cauliflower and water. Then added in the flour, salt and baking powder and mixed it. It had a pretty creamy texture so I just smoothed it onto a parchment lined baking sheet. I baked the crust for 25 minutes in a preheated 450 degree oven.
Then I took it out, added sauce, mozzarella and parmesan cheese and pepperoni and then baked for another 12 minutes.
All in all, it tasted like a cauliflower pizza (🤷♀️) and had a decent crunch factor on the edges. Would I make it again, maybe, but I’d either start with riced cauliflower first or just commit to the food processor idea earlier because the entire process took far too long for my patience and I was getting a bit hangry towards the end. I mean a literal complete hockey worth of time is too much. Also, I think I’d add some corn meal or more flour or some Parmesan cheese to the crust because it would dull the cauliflower taste a bit.
Now I had the ricer and food processor already, but did have to buy a steamer. I swear #50NewGFRecipesin2020 has added more to my kitchen in the last seven months than the first 2-1/4 years I lived in my house.
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