Perfect Cauliflower Crust Pizza
Total Time: 20 minutes prep, 45 minutes cooking
2 pounds cauliflower florets, riced
1 egg, beaten
1/3 cup soft goat cheese (chevre)
1 teaspoon dried oregano
1 teaspoon Italian seasoning or dried basil
pinch of salt
And whatever ingredients you want or toppings!
Preheat your oven to 400F.
To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
IMPORTANT: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! This will leave you with a nice and dry pizza crust.
In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands!
It won't be like any pizza dough you've ever worked with, but I promise -- it'll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/3" thick, and make the edges a little higher for a "crust" effect.
Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
Now's the time to add all your favorites -- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
Slice and serve immediately!
***You can even make a double-batch of cauliflower pizza crusts - make one for now, and save one for later. After baking the crusts, wrap up the extra pizza crust in foil, and FREEZE it for a quick "frozen pizza" to enjoy another night! All you need to do is add toppings and bake at 400F until the cheese is hot and bubbly.