FLOURLESS PIZZA CRUST

This recipe will make 2 medium size pizzas, with very thin crusts. IMG_9797 Here are the ingredients you will need for the pizza crust: 1 large head of cauliflower 2 large eggs 1/2 - 3/4 cup goat cheese (or cream cheese) 4 Tbsp parmesan cheese (optional) 3 cloves minced garlic 1/2 tsp ground fennel 1/2 tsp oregano salt and pepper to taste (plus pizza sauce and cheese and toppings) This recipe can be tricky if not done right, so follow the directions carefully.  It will be well worth the effort, if you have the time.  This is pizza crust is a total winner! Chop the cauliflower coarsely, including the stem and leaves.  Put it in food the processor and pulse until it's finely ground and grainy, like this. IMG_9755 Put the cauliflower in a bowl with other ingredients, beating the eggs before you mix everything together.  Mix all ingredients together until they form a ball that doesn't fall apart.  If it doesn't hold together, then add another egg. IMG_9771 Put this ball onto a baking sheet or pizza stone lined with parchment paper.  Do not try to oil a pan instead of using parchment paper, you really need to just use parchment paper.  Press this into a pizza shape with your fingers. IMG_9775 Bake at 425 for 30 minutes to 1 hour, depending on your altitude. I live at 7500 feet and it took our crust almost an hour to bake.  This probably won't happen to you!  You want the crust to be golden and VERY crusty, not at all squishy in the middle.  Do not put other pizza ingredients on this dough until you have thoroughly baked the crust.  You can test the middle of the crust to make sure it doesn't fall apart.  It should hold together well. IMG_9787 Now, you can put your pizza ingredients on the crust and bake at 425  for 8-10 minutes. IMG_9792 For this pizza I added fresh basil, garlic, fresh mozzarella, and pepperoni.  With all of this yumminess you won't miss the traditional pizza crust.
Comment
This entry was posted in DIY, In the Kitchen and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *