Easy Delicious Cauliflower Pizza Crust
A few weeks ago at the suggestion of my boyfriend, we decided to only consume vegetables for the entire week, sort of as a digestive re-set.
As little as a year ago, I would have found this to be challenging as a good part of my life revolves around meat. I grew up on a beef farm and was taught to cook meat and potatoes. I was surprised at how easy it was to forego meat for an entire 7 days. I credit this to properly planning a full week of meals and knowing exactly what we would be eating for lunch, supper and snacks.
One of the recipes we tried early on was cauliflower pizza crust with kale, mushrooms and goat cheese. I’ve had cauliflower pizza crust before, but have never made it myself. After searching recipes, I found a great one labelled ‘The Easiest Cauliflower Pizza Crust’. The difference is it’s FAST, has a bread-like texture, and uses frozen cauliflower. You thaw the cauliflower then wring it out with a dish towel to remove as much moisture as possible. My boyfriend liked the texture and thought it was very similar to a bread crust. I found it flavorful and satisfying and it was obvs lower in calories. I feel it was the same amount of work as making a flour crust, just with a different mess. Instead of flour everywhere, I had water everywhere from strangling my dish towel full of cauliflower. After the crust baked for 30 minutes, I topped it with roasted garlic, sautéed mushrooms and kale, and goat cheese. It’s a recipe that I will tinker with and definitely add to the rotation.
2 lbs. frozen cauliflower, thawed
1 egg lightly beaten
½ cup soft goat cheese
Dried oregano, dried basil and salt and pepper to taste
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Place cauliflower in the centre of a thin dish towel, twist it up and use your hands to firmly wring out the moisture. A lot of liquid should be released leaving you with a dry lump of cauliflower.
Dice the lump of cauliflower and place in a mixing bowl. Add egg, cheese, oregano, basil, salt and pepper, stirring well to create a uniform mixture.
Transfer the cauliflower mixture to the parchment covered baking sheet and use your hands to press into an even crust. Do not leave any thin spots, the crust will crack.
Bake for 30 minutes or until the top is dry and golden.
Roasted Garlic and Sautéed Kale and Mushrooms
1 large head of garlic
Salt and pepper
I -2 large portabella mushrooms, thinly sliced
3 cups torn kale leaves
As much goat cheese as you’d like
This can be put in the oven the same time your cauliflower crust goes in. Cut a ¼ to a ½ inch off the top of a full head of garlic exposing the individual cloves. Place the head of garlic on a piece of aluminium foil cut side up. Pour olive oil over the top of the head, rubbing oil into each of the cloves. Wrap the whole head in foil and pop into the oven for 30 minutes or until your kitchen smells like garlic.
Let cool. Remove garlic from skins and place in a small bowl. Use the oil from the foil, add salt and pepper and mash with a fork to make into a paste.
Use this as your sauce and spread it over the crust.
Heat 1 tbsp. of olive oil in a large skillet. Add mushroom slices and cook until soft, add kale and cook until wilted. Remove from heat and season with salt and pepper.
Top garlic-sauced crust with kale and mushrooms, add hunks of goat cheese and pop into the oven. Broil until cheese softens.