Alright people. I have searched high and low. I have slaved over my hot oven in 95 degree weather in Houston, Texas. I have wept bitter tears over endless attempts (not really… but it sounds really good, huh?) And alas… I have created the PERFECT cauliflower pizza crust. But hey, don’t just take my word for it! Try it out for yourself… and prepared to be amazed! ;)
CAULIFLOWER PIZZA CRUST
- 1 large head cauliflower
- 3 large eggs
- 1/2 cup shredded parmesan cheese (Optional! If you don’t want to use cheese, add an extra egg instead!)
- 1/2 cup almond flour
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 2 boneless, skinless chicken breasts
- 1/2 TBSP Emeril’s Chicken Rub seasoning
- 1/2 TBSP olive oil (or coconut oil)
- 1/4 cup Feta cheese (optional)
- 1/2 cup sundried tomatoes
PESTO (recipe from Fed & Fit)
- 1 bulb garlic
- 1 cup packed fresh basil leaves
- Juice of 1 lemon
- 1/2 tsp salt
- 1/4 cup olive oil
- 1/4 cup pinenuts, toasted
Because it takes the most time, the first thing you’ll want to do is get the garlic in the oven for the pesto. Preheat your oven to 375 and then peel all of the outer layers off until you’re left with just the bulb. Cut the tops off of the cloves, as this will greatly assist in the roasting process!
Make sure to get the ones on the sides too!
Next, wrap the bulb in foil, so it stands upright. This will ensure that all of the juices stay inside the cloves. Roast for about 30-45 minutes or until super tender and then set aside.
You can use a muffin tin to help if yours won’t sit by itself
Next, cut the florets off of your cauliflower- you won’t really need the stem, so throw that bad boy out! Using a food processor, Vitamix or something similar, pulse the cauliflower until you have “crumbs”.
It should look something like this!
In order to have everything done at nearly the same time, I would suggest starting your chicken at this point. Cut or slice 2 chicken breasts into small pieces and cook over medium high heat in 1/2 tbsp olive or coconut oil. Add Emeril’s Chicken Rub seasoning and a sprinkle of salt & pepper.
I cooked it a little longer because I like the slightly burnt bits on my pizza!
While the chicken cooks, microwave your cauliflower “crumbs” for about 4 minutes. You want them to be slightly tender but not mushy. Transfer the “crumbs” to a tea towel or something similar, and squeeze out as much of the excess water as you can.
Get ready to squeeze!
You miiight consider allowing the cauliflower to cool for a few minutes on the towel before you wring it, otherwise you will burn the bejeeszus out of your hands! But cooking is all about sacrifice, right?!
I usually get at least 1/2 cup of water out!
Place the squeezed cauliflower crumbs into a medium/large mixing bowl and add the eggs, cheese, almond flour & seasonings. Mix together.
It doesn’t feel or look anything like dough, so don’t freak out!
I did individual pizzas, simply because I feel that they crisp up better when they’re smaller. A little more pizza-y. A little less crumbly. But it’s your call! Line a cookie sheet with parchment paper. Form the “dough” into circles and press down on the paper. You don’t want them super flat, just enough to cook through evenly.
Getting closer to the prize!
By now your garlic should be done. Turn the oven to 400 & bake the pizzas for about 12 minutes, or until golden and crispy.
They should look a little something like this
While the pizzas are baking, toast your pine nuts to finish the pesto. Place the nuts in a small frying pan and turn to medium/low heat. Stir constantly (as they burn easily), until the nuts start getting brown and toasty. It usually takes about 3-4 minutes.
They smell pretty yummy too!
Add the basil leaves, half of the olive oil & pine nuts to your food processor. Squeeze the garlic bulb from the bottom into the food processor. The cloves will ooze right out (for lack of a better word). If not, just gently peel off the outer skin and add. Juice the lemon right over the mix. Pulse until smooth.
Add the rest of the olive oil, salt and pepper to your liking and blend again.
Looks a little wonky, but the taste is UNREAL.
I could eat this by itself. Okay, let’s be honest and change that to I DID eat this by itself.
Spread a layer of pesto onto the cooked pizzas and then pile on your toppings. Bake for an addtional 2-3 minutes or until heated through.
Try not to drool too much yet, mmk?
The finished product!!
Guys. This pizza might be the best thing I’ve ever eaten. The crust was moist, but not crumbly and even had a pizza-y texture. Some friends of ours came over the night I made these & they’re not even paleo & they loved it!!
This recipe definitely requires more a longer time commitment than some, in which case, if you wanted to shorten the process, you COULD make the pesto ahead of time. It’ll last 2-3 days in your refrigerator, so feel free to save a few steps the night of! :)
Another thing I love about this crust-it’s versatility! You could literally add any toppings/sauce to it and it’ll turn out to be mouth-wateringly good. I have a few other pizza recipes I’m looking forward to trying out in the near future! In the mean time, let me know what you think of this one!
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