The commercial kitchen and brick oven construction is shuffling along, so we are probably still a few months away from hosting community pizza nights here on the farm. But that hasn’t stopped us from enjoying three “pizza nights” as a crew!
Since the farm manager must follow a low carb diet, while most of my meals revolve around whole grains and legumes, we end up cooking most of our meals independently. But on special occasions like this when we do eat together, I appreciate the opportunity to expand my horizons and try new approaches to cooking.
I mostly followed the instructions for cauliflower crust pizza given by Michelle of The Lucky Penny, though of course I couldn’t help straying somewhat. The first time, I forgot to grease the waxed paper, so I ended up having to meticulously peel off tiny shreds of paper off the bottom of the crust — forget eating a “slice” of pizza. Especially since I hadn’t prebaked it long enough. The texture was more like baked polenta, with a pronounced cauliflower taste. I was sure to grease generously and prebake the crust for longer the next time. Steaming the cauliflower after processing would also tone down the cauliflower bite significantly if desired.
I made a pesto and asparagus pizza the first two nights, and reserved a few cauliflower florets to top the third pizza. Delicious!
Cauliflower Crust Pizza
1 head cauliflower
Pinch of salt
Desired pizza toppings
Chop the cauliflower and finely chop in a food processor. (You can use a cheese grater in a pinch.) Wrap in a thin cotton cloth and squeeze out as much liquid as possible, then dump it into a bowl and mix with beaten egg and salt. Preheat oven to 450ºF and press crust firmly onto a sheet of waxed paper (or parchment paper if you have it) to form a thin crust, then slide onto a baking sheet and bake 8-15 minutes, until crispy and lightly golden. Top as desired, then bake another 5-10 minutes, until cheese is melted and slightly browned. Enjoy!