My Pinterest feed is always flooded with cauliflower crust recipes, as they are supposed to be a chewy, delicious gluten-free alternative to pizza crust. Since my recent success with the polenta fries I have wanted to up the ante and do a cauliflower-cornmeal crust.
I researched some recipes and tweaked it to suit my tastes. I could not imagine cauliflower on its own coming out crispy, and I love the crunch cornmeal adds.
Here’s what I came up with:
CAULIFLOWER-CORNMEAL PIZZA CRUST
1 bag frozen cauliflower
2/3 cup cornmeal
1 tablespoon olive oil
1/4 cup parmesan cheese
1/4 cup shredded mexican blend cheese
1 teaspoon Italian seasoning
1 tablespoon garlic powder
1 teaspoon dried basil
salt and pepper
- Steam the cauliflower until tender. Drain, allow to cool, and run through a food processor. Do not over process, leave some texture in the vegetable. Place cauliflower in a kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Preheat oven to 450 degrees. In a mixing bowl combine all ingredients – mix with a spoon then knead dough into a ball. If it is too dry and crumbly, add a touch more oil.
- Roll out into a disc shape and flatten as thin as you wold like. Mine was about 1/4 inch thick.
- Bake for 10 minutes until golden brown and edges are slightly more brown.
- Remove from oven and add your pizza toppings. Bake for another 5-7 minutes or until cheese is melted. Serve immediately.