RECIPE: Perfect Cauliflower Pizza Crust

If you read my blog often you're probably wondering why I'm posting one of my recipes here. Well, since my bakery shut down a couple of years ago I haven't had a specific food designated place to post my recipes. People are still asking for them so, what the hell, I'll start posting them here. :)

This one is for the perfect cauliflower pizza crust. I have been struggling for a while to make one that didn't fall apart in the oven. But I recently found success! And it was all in the fact that I was overcomplicating it! And this makes two-medium sized pizza crusts.

INGREDIENTS:

• 1 head of cauliflower, green leaves and base removed

• 2 large eggs

• 150 grams grated parmesan cheese (nothing fancy – I use the store brand)

UTENSILS:

• parchment paper

• 2 baking sheets

• food processor

• paper towels

• knife

• cutting board

• cooling rack

RECIPE:

• After you've removed the green leaves and base, cut the cauliflower into small florets. Place in the food processor (you may have to do this in two batches) and pulse until the cauliflower is riced.

• Transfer the riced cauliflower in equal amounts to the parchment paper lined baking sheets. Spread out evenly across each sheet with a spatula.

• Set your oven to 375 degrees. Bake for 10 to 15 minutes until tender. Do not let brown so be sure to check it regularly. Remove from oven and let cool on a cooling rack.

• Once the cauliflower is cool, lay two layers of paper towels over each tray of cauliflower. Pick up the short edge of the

parchment paper and roll the rice forward like you're making a sushi roll. Press down to get the remaining water out of the cauliflower. You may have to repeat this process a couple of times. The cauliflower will still be moist at the end, but you'll be surprised just how much water comes out.

• Transfer the cauliflower to a large mixing bowl. Add the eggs and parmesan. Mix gently with a wooden spoon until evenly combined.

• Reline the cookie sheets with fresh parchment paper. Spoon equal amounts of the crust mixture to each sheet. With the heels of your palms gently push the mixture down and out until it is about 1/4 to an 1/8 inch thick. Be sure to keep the edges tidy and in a circle. Make sure any cracks or holes in the edges are sealed.

• Place the cookie sheets in the refrigerator for a half hour so they can properly set up.

• Turn your oven up to 400

degrees. Place the cookie sheets on the bottom rack. Check EVERY 5 MINUTES until

you just start to see the very edges of the crusts start to turn golden brown. Then, TURN THE OVEN DOWN TO 350 and transfer the cookie sheets to the middle rack. Again, check EVERY 5 MINUTES to make sure you don't over bake. Remember, you're going to bake these again when you put your toppings on them. When the crusts are very light golden brown, remove from oven and let cool.

• You can wrap the crusts heavily in plastic wrap and freeze or store in the fridge until you want to use them.

ENJOY!