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| Chef John's Cauliflower Pizza Crust |
"If you'd never heard about pizza before and someone served this to you, I think you'd really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I'll be doing further experiments to be sure."
Ingredients :
- 1 head cauliflower, cored and separated into florets
- 1/2 cup water
- 1/2 teaspoon salt
- 2 ounces fresh goat cheese
- 1/2 ounce finely grated Parmigiano-Reggiano cheese
- 1 large egg
- 1 pinch cayenne pepper, or to taste
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H |
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- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Puree cauliflower in a food processor until finely ground.
- Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
- Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
- Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
- Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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