Bob Blumer’s Cauliflower Pizza Crust
A browning, less-than-perfect cauliflower is the starting point for this pizza crust recipe. Once the brown bits are trimmed off, the rest of the cauliflower is still nutritious and delicious.
Top the crust with any ingredients from your kitchen that need to be used up – sauce, veggies, cheese, or meat – and then bake in the oven for 10 more minutes to make a “garbage pizza.”
- Prep Time: 10min
- Cook Time: 15min
- Total Time: 25min
- Yield: 1 pizza crust
Ingredients
- 2 tablespoons oil
- 1/2 cauliflower (stems, leaves, et al), rough chopped
- 1 medium russet potato, skin and all
- 2 eggs, beaten
- 3/4 cup finely shredded Parmiggiano Reggiano (the remnants from about three rinds)
- 2 tablespoons flour
- salt and pepper to taste
Instructions
- Line a rimmed baking sheet with parchment paper. Oil parchment. Preheat oven to 450°F.
- Place cauliflower and potato in a food processor and run until finely chopped.
- Place puree on a dishtowel, wrap in a bundle and squeeze out as much water content as possible.
- Return contents to a bowl and add the eggs, cheese, flour, salt and pepper. Mix thoroughly.
- Dump the cauliflower mixture onto the baking sheet and form a 9” x 12” crust. Pat down to create a flat surface about ¼-inch thick.
- Bake for 10 minutes or until browned on the edges, then convert oven to broiler function and broil for approximately 3 minutes, or until top is nicely browned.
