Monday, April 28, 2014

WORK FOR IT: Cauliflower Pizza Crust (LOW CARB)

Before I launch into my tale, let me preface by saying there is an extremely delicious, low carb end to this story, lest you be put off by my next few paragraphs.

Like all things in life,this seemed endless overly complicated and stressful.... 
I did't think i was going to get through it.
I regretted even starting it.

1.I had already made several other 'regular' pizzas for the fam. They had moved on and were happily enjoying their saturday night while i slaved over this bad boy.

2.I have a very small kitchen which was already a complete wreck when i started. AND my busted oven was turning on and off the whole time, making things indescribably difficult. 

4.Plus, I was really hungry.

As I was making it I really thought, 

OK NO. This is too much.

Now, that I am on the other side of it, I think making a second one would be 1000x easier. I urge you to try it when you have time and energy to get through the virgin crust.

Plus it was absolutely delicious. EVERYONE went nuts for it. Trust me, it does NOT taste like some fakey vegetarian version of a food we adore. It's super! It's low carb!

I confess, I WILL make it again, knowing what i know now.



WORK FOR IT: Low Carb Cauliflower Pizza Crust
makes 1 large crust
Ingredients:
4 cups raw cauliflower rice
1 egg, beaten
1 cup mozzarella 
1/2 cup cheddar
(Use whatever spices you think will work. I used...)
1 teaspoon dried oregano
1 t oregano 
1 t basil 
2 t chopped garlic
pinch of salt
Directions:
Preheat your oven to 400F, and start your crust.
To make the cauliflower "rice": pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved. Ours came out even finer than rice and worked just wonderfully. It's just too easy.
Microwave the cauliflower in a microwave safe bowl, for 8 minutes, stirring to vent steam every 2 minutes. When it's done, Let it sit and cool, folding it over with a spoon every so often. I put it onto a flatter plate to allow more steam to come out.
Once you've cooled the "rice", transfer it to a clean, thin dishtowel.  In the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It should make the cauliflower into a sort of mashed potato like ball inside the towel. ALOT of extra water will be released, which is important! 
In a large bowl, combine the cauliflower ball, egg, cheeses and spices. Transfer onto a parchment lined baking sheet and spread/shape/flatten into a rectangular crust like thing. It WON'T feel like regular dough, but don't worry. (1/4 inch?...our was even thinner i think) Now,continue to blot the whole thing several times with paper towels when you are fashioning it into the crust. 
(Yes, it takes alot to get the moisture out, But if you don't do it, the crust will be soggy and not like a crust at all.)
Bake it until it starts to turn golden. Then, VERY IMPORTANT, CAREFULLY invert it onto a new cookie sheet by placing another parchment on top and flipping. It's not as hard as it seems, but be careful. Let's be honest, it's hot and not cooked completely yet. (If you made two smaller crusts this whole shindig would be easier....)
Peel the old parchment off the back and then bake the other side till it is also golden. You could even broil it a little to speed up the process! 
Take it out and  top it with whatever the heck you want! (Yes, we used pepperoni on half or it...But thats entirely optional -duh.)
BROIL the toppings everything is browned and melted the way you like. Let it cool for 5 or 10 minutes,If you want cut it perfectly, But we devoured it right away and it was just glorious.

I think making a double batch of this and freezing one seems like a delightful option.
FAMILY TALLY: A+++. SERIOUSLY.

I was inspired by this recipe and the comments that were made regarding it. http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/