Oh man, I totally got you! See what I did there?
Anyway, Friday night was a night of cauliflower experimentation. Here’s what I did:
- Buy riced cauliflower (Trader Joe’s has it on sale for $2.49/bag).
- Pop it in the food processor, and grind it to the consistency of snow (’tis the season).
- Throw the cauli-dust in a steamer bag and cook for about 4 minutes.
- Place it in some cheesecloth (first time buying cheesecloth, by the way), and twist the heck out of it so there’s as little moisture left as possible.
- Plop – yes, plop – the cauliflower in a bowl, and add the following:
- 1/4 cup of mozzarella cheese
- 1/4 of grated Parmesan
- 1/4 tsp of Oregano
- 1/4 tsp of salt
- 1/2 tsp of garlic powder
- Anything else you think might be tasty in a pizza crust
- A big ‘ol egg
- Mix that together, smash it out flat on a cookie sheet, and bake that puppy at 450 for about 15 minutes.
*Note: Not actually a puppy
7. Flip it, and bake it for another 5-10 minutes.
It’ll come out looking like this:
Toss some pizza stuff on there (I used pizza sauce, sausage crumbles, and pepperoni – I’m a man of simple tastes), then throw it back in the oven for another 10 minutes or so, until it looks like it’s done. <–VERY scientific measurement
Presto chango: pizza
Here’s what NOT to do:
- Make the crust too thick. I had it around 1/4″ thick, and that was still too much. The inside was mush, and, while it tasted fantastic, no one wants a mushy pizza crust.
- Forget to flip it. I didn’t flip it the first go round, and, well, see point #1. Mushy pizza = bad pizza. Again, the taste was fantastic, but the texture really messed with me.
There you have it. Excellent keto-friendly pizza crust. Feast away, LCHF enthusiasts!