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Thanks for the awesome recipe!! Just look at the way this little cunt tries to stare out the wardens with a smug grin on his face Anonymous March 16, at 1: Any traditional cooking ideas for the cauliflower? Stefanie April 24, at 6:

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Just finished eating a pepperoni pizza on this cauli base and even Miss 7, who claimed she could taste the cauli, came back for seconds. I never confirmed it was in there but she did see me through parts of the prep process. I will have to reduce the herbs in my own pizza sauce to compensate for the ones in the base but will definately be making this again.

I'm so excited to try this, and especially to serve it to Gluten Free friends Thanks for the recipe, I featured it in my most recent cauliflower recipe round up on my blog. I'm curious - have you ever tried to leave the cauli-crumbs out for a few hours or overnight to dry? Would that work to get rid of the moisture after cooking it? My sister and I made this a week ago it was awesome but ringing out the water took ages.

I'm just curious if letting the cooked cauli air dry would help or not. I haven't tried that, but I'm not sure if that would work. It really only takes me about good squeezes to get the water out, there is no need to get every single drop out. Let me know if it works for you! Can you confirm this is the volume before cooking and ringing out the water? You will have less after wringing it out. Thank you for posting this! Tried this tonight; made according to the recipe except using romano instead of parmesan.

It turned out fine. I was recently diagnosed with celiac disease and have been trying to find a pizza crust that doesn't detract from the toppings. This satisfies the requirement. It's not as good as the yeast and wheat flour crusts I used to make, but I can eat the pizza without noticing that the crust is soggy or doughy or gummy or whatever.

Next time and there will be a next time I'll try using a potato ricer I have one with three screens and I'll use the fine one to squeeze out the microwaved cauliflower; it's simple to just rinse that off, so it would be easier for me than using a towel. I think I'll try adding a tablespoon of golden flax meal that has been soaked in boiling water, which develops the stickiness of the flax.

For those who oppose microwave cooking, an alternative might be freezing. Frozen cauliflower "snow" should free up a lot of moisture when it thaws, although some squeezing or pressing might still be necessary. Tried it again, this time with a little more cauliflower a little over two cups after squeezing and using a potato ricer with a fine plate to press this worked well; less mess than a towel and I could do it while the cauliflower was still too hot to handle by hand.

I started with 1 Tbsp golden flax over which I had poured 2 Tbsp boiling water; this didn't affect the texture of the crust noticeably, but was probably what made it too moist, and thus difficult to handle. As before, I used the almond meal. Flavor was still good, will omit the flax next time. This looks headed to become a regular item on our menu. We all love it! My finky 10 year old daughter said it's better than Pizza Hut! Thank you so much for this recipe!

It was a huge success, and I know I will make it again and again. I couldn't believe how the crust held together well enough for the slices to be picked up, and the taste was really great. I just topped it with a plain tomato sauce, shredded mozzarella and some fresh basil. Thank you so so so so so much for this recipe. I am new to this whole making-food-that-usually-contain-carbs-but-don't thing and was sceptical about cauliflower pizza in general.

Firstly because I hate cauliflower and secondly because I had heard that these would just crumble but OMG! I think I'm going to have this at least every fortnight. You couldn't taste the cauliflower after toppings had gone on and you could pick it up! I am so full right now and I only ate half!

Everyone should definitely try this! Again thank you so much. We have just shared your recipe with our users: Made a cauliflower pizza using this recipe more or less tonight and it turned out great. I don't have a microwave so steamed the cauliflower over a pan of boiling water for 10 minutes, before wringing out.

I never oil baking parchment paper and didn't with this either and it turned out fine. Definitely one to do again. I just made this tonight on the recommendation of a friend. Thanks so much for sharing! I've missed pizza more than anything since going grain-free! Thank you soooo much!! I didn't have a food processer so I steamed the cauliflower then mashed it with a potato masher, cooled it then followed the rest.. I'm making that claim and I'm sticking with it.

I've worked out the kinks from my previous cauliflower crust and from all other cauliflower crust posts I've read, and I'm confident that this pizza, this very one here, with a crust made out of a vegetable, is so damn delicious that you won't even think twice about the whole crust being made out of a vegetable thing.

And yes, you can slice it and pick it up like a real piece of pizza. If, despite my description and the holding hands and dancing, you are still feeling a little weird about the whole cauliflower crust thing, or maybe it was the holding hands and dancing that got you feeling weird?

Wait, let me say that one more time. Pizza at 7 am is totally normal. Well, except for the steps I forgot to take photos of There is only so much I can do people. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.

Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem.

Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible.

This will ensure you get a chewy pizza like crust instead of a crumbly mess. Dumped cauliflower into a bowl. See how nice and light it is now, almost like flour! I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and hopefully you made sure you had one before you started and mix away.

Hands tend to work best. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either.

Now, using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes. Until it looks like this:. Just wait till you add the toppings and finish it off! I'm not gonna give you measurements for this.

You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza! Make your own 30 minute pizza sauce using my recipe!

You should end up with 2 to 3 cups cauliflower "snow". Now add your egg and mix away. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. A dd however much sauce, cheese, and toppings you want. You want your "dough" to be sticky. When I make a bigger sized pizza using more cauliflower I up the seasonings and the egg, but often leave the amount of cheese the same.

Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust on an oiled sheet of parchment paper on a HOT pizza stone or baking sheet.

Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. Go off of looks rather than time! You want the edges to start to be crispy brown but not too much so that when you cook it again after adding toppings it will burn.

Instead of microwaving you can steam the cauliflower just enough to get it slightly tender. Instead of a food processor you can use a cheese grater to grate the cauliflower. I highly recommend parchment paper over tin foil. Don't use wax paper. Yes, you can do without the pizza stone and use a baking sheet.

Yes, you can just wring out the cauliflower raw, but I recommend the cooking method and have had better success cooking the cauliflower before wringing it out. People have had success with using a juicer on the cauliflower and extracting the pulp to use. I have not tried this. The almond flower is optional. Coconut flour would be a good substitute, but both could be left out entirely with pretty much the same result.

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