Some may ask why this cauliflower crust has become so popular? Is it because the Paleo people are taking over the world (maybe) but my theory is this. Cauliflower is a vegetable right? You should answer yes here. Then you put on fresh tomato sauce, vegetable again. Then basil and tomatoes... more vegetables. Finally, you top with cheese.. vegetable— just kidding, wanted to see if you were paying attention. Cheese gives you the extra protein and healthy fats! I also added some cheese to the crust as well. Some may argue, that sounds very balanced... but where are the whole grains? My opinion, we are likely to eat too many whole grains as is throughout the day, so if I'm going to splurge on pizza I can forego the whole grains this time. Plus, let's all be real— do you use 100% whole grain flour (and no all purpose flour) for your crust?
1 head Cauliflower ~ 3 cups of florets
1 Egg, whole
2 tbs. Oregano, dried
3 oz. Goat cheese, softened (Can sub for Almond Cheese my Paleo people!)
2 tsp. Garlic Powder
1 tsp. Black Pepper, ground
1 tsp. Sea Salt
Yields ~ 2 6" pizza crusts
Directions: Preheat oven to 375 deg. F. Wash, dry, and cut down your cauliflower head. In a food processor, rice your cauliflower into very small pieces. Open up a cheese cloth and place in your riced cauliflower inside. Strain out ALL the water. Really—all of it! Here's a little trick, if you put the cheese cloth + cauli mix in the microwave for 30 seconds or so, it will somehow take on water and you can squeeze it all out when it cools.
Take your dry cauliflower and place in a large mixing bowl. Add in egg, oregano, cheese, garlic powder, and season with salt and pepper. Combine together using your hands (it really is the best way). Spread onto a cookie sheet lined with parchment paper. Dry bake in the oven for 15 minutes without any toppings. Once it's out, top with your favorite sauce and toppings! Bake for ~ 15 minutes with your toppings and ~ENJOY!
Previous Cauliflower Pizza Recipe: Crust 1.0