HOW DO YOU DO: A CAULIFLOWER CRUST
Whole 30 in May; while my first few attempts were less than P E R F E C T O (picture an overall sense of CARDBOARD), I've since found that the trick is to jam as much flavor – basil, sea salt, crushed red pepper, etc – into the "dough" as you possibly can. Other lessons learned? Cheesecloth is the way to go for pressing the water from the cauliflower (and while it's not the most fun part of the process, the effort pays off in STRUCTURAL DIVIDENDS), and wax paper and parchment paper are not the same thing. Do not attempt to interchange. I should probably be more embarrassed about not having realized that before.
recipe after the jump!
PALEO CAULIFLOWER CRUST (makes one, serves 2)
1 medium head of Cauliflower, leaves removed, roughly chopped
1 large Egg
1/2 - 3/4 cup finely ground Almond Meal
2 cloves Garlic, finely chopped
5-6 Basil leaves, chopped (I used Opal Basil for the one in the photos)
Flaked Sea Salt, to taste (at least 1-2 tsps)
Crushed Red Pepper Flakes and fresh ground Black Pepper, to taste
1. Pre-heat your oven to 450º. In a large pot, bring an inch-or-so of water to boil, then add cauliflower. Cover and steam until just tender, 5-7 minutes, then transfer to a colander to drain and cool.
2. Transfer the cauliflower to your food processor, and rice until the texture is more or less consistent throughout.
4. Add garlic, basil, salt/spices, and 1/2 cup of the almond meal to your "dough" and mix. I usually just mix with my hands, and just until combined. If your head of cauliflower was on the larger side OR if you're feeling like the mixture is veering a little too wet, add more almond meal to compensate. I'm going off the assumption that we all have a basic understanding of what dough is and how it works; you don't want it so dry as to be crumbly, but it shouldn't be sliding all over the place. Don't overthink it. You got this.
5. Line a baking sheet with parchment paper, then make a big ball of your dough mixture in your bowl. Transfer to the center of your sheet, then systematically press it evenly flat, and into a pizza crust shape. Mine usually looks just about like this; you want it to be on the thinner side so that the moisture bakes out, but not so delicate that you can't run a spatula under it to get your slices.
6. Bake at 450º until starting to brown, about 15-20 minutes. Let it rest for 5-10 minutes before topping with grilled vegetables, tomatoes, and cheese as desired. Drizzle with olive oil, slice, and serve immediately.
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