First time trying cauliflower pizza & I'm making it eggless. I know, I know "over achiever". But on Mondays, I go veggie, including giving up eggs. So this will have to work. Actually, it did.
Time: 1.5 hours
Ingredients:
1 head cauliflower
1 can chickpeas
1/4 cup flour (I used all purpose but you can use a gluten free flour of your choice
2 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper to taste
toppings of your choice
Recipe:
Preheat oven to 425, put your pizza stone in there to heat up.
Strain & rinse the can of chickpeas.
Put the cauliflower florets into a large food processor, pulse until fine grains form.
Boil the cauliflower then strain it. Once it's cool enough to touch, pour it into a kitchen towel or cheese cloth, and squeeze the excess water out. Then return the cauliflower to the food processor.
Add the chickpeas, olive oil, basil, oregano, salt & pepper to the food processor. Pulse to combine & grind the chickpeas.
After the mixture is formed, add your dry flour to bind it all together. Pulse to combine.
Remove your hot pizza stone from the oven & spray cooking spray all over it. Pour the cauliflower mixture in the middle of it. Spread it out with a spatula (or just use your hands, be careful not to touch the hot pizza stone directly). Spread it to about 1/2 inch thick.
Place the crust in the oven & bake for 20 minutes.
Optional step for a crispier crust: remove the crust, brush it with 1 tablespoon of an oil of your choice. You can use olive oil, or an infused oil such as garlic or truffle.
Place it back in the oven for another 10-15 minutes before removing it to add toppings. Crust should be golden.
Once your toppings are on, bake the pizza for another 10 mins or until the cheese is melted. Enjoy!
I woke up craving pizza today! Here's another eggless pizza crust recipe... I spiced up the crust to give it a more flavorful, restaurant taste. I also added homemade pepper sauce into the marinara - I'm happy with the results, so here's the recipe!
In a large basin, combine all dry ingredients & stir until incorporated.
Add the olive oil & warm water - use a plastic or rubber spatula to stir the mixture into a dough. You just want the dough to be combined, don't over-knead it. It will be sticky, but that's what you want.
Cover the basin with clear wrap & then lay a kitchen towel over it to ensure the basil is kept dark. Put it aside in a dark, warm area of your kitchen for at least 30 minutes. (Hint: I kneaded this dough before leaving for work this morning. This helped cut my cooking time down when I got home!)
After the dough rises, preheat your oven to 325. You'll need 2 cookie sheets if you don't have a pizza pan. Spray the cookie sheets with Pam & then sprinkle dry flour over the Pam to ensure the pizza crush doesn't stick to the pan.
Use your hands to split the dough into 2 pieces, then stretch it out onto each pan, into an even rectangle.
Put the dough in the oven for about 15-20 minutes in order to ensure the crust is cooked through.
Take the dough pans out, top the dough with marinara sauce, pepper sauce & toppings of your choice, then pop it back into the oven for another 10-15 mins or until the cheese is melted.
