After numerous attempts, I’m thrilled that today I finally got it!  Any recipe takes time to develop… this one was no exception!  If you follow my simple steps, I promise you will have success too!  This is grain-free, vegetarian and gluten-free.  Packed with flavor and you control the toppings you want on top.  I baked these up earlier in the day (even the day prior) and use them when I need them.

Ingredients:

1 medium-sized head of cauliflower (I used organic), washed and cut into smaller florets (remove the stems)
3 cloves of garlic, minced
1/4 teaspoon of sea salt
1 teaspoon of dried basil
1/2 teaspoon of dried parsley
1/2 teaspoon of crushed red pepper
1/2 cup of part skim mozzarella cheese (grated)
1/4 cup of grated asiago cheese (measure it grated, light and fluffy not packed down)
1 egg
Salt and pepper

Directions:

Preheat your oven to 450 degrees with your pizza stone on the lowest rack setting.

1.  Make sure you’re starting with washed cauliflower that has been dried as much as possible.

2.  Take your florets (with most of the stems removed) and place in your food processor or Vitamix.  Pulse about 8-10 times until it looks like fluffy snow (see pic).  I worked in batches so not to overcrowd.

3.  Add the cauliflower “snow” to a microwave safe bowl and cover with plastic wrap.  Cook in your microwave for 3 1/2 minutes.  Remove carefully and let it rest, covered for 1 minute.  Remove the plastic wrap and dump the cauliflower into the center of a clean dishtowel.  Let this cool for about 8-10 minutes.

4.  Once cool, place a large bowl underneath and twist up the towel (see pic) and ring it out.  When I say ring, I mean it!  Keep ringing until you literally get no water out of the cauliflower anymore.  See the pic of how much water I got from one medium sized head of cauliflower (over 1 cup)!  Insane!  You need to do this to make the crust perfect… trust me.

 

 

5.  Open the towel to reveal what looks like sugar cookie dough (best description).  See pic.  Add this to a mixing bowl or stand mixer bowl and add the remaining seasonings/ingredients.  Adjust here what you love or omit what you don’t.  Mix well in your stand mixer or with your hands.  The dough is very easy to work with and will be a bit sticky but not bad.

6.  I made two 8 inch crusts.  Take a large enough piece of parchment paper and spray it with a non stick oil (I used Smart Balance).  Then split your “dough” in half and form it into an 8 inch round or whatever size you desire.  I used a rubber spatula to press the dough down and tighten up the edges.  It worked perfectly!  (see pic)  You want to make sure that the dough is less than 1/2 an inch thick and even throughout.  I started at the center and worked my way out.  I then made sure the edges had no cracks and were pretty tight.

7.  With a pizza peel, slide your parchment paper with dough onto your pizza stone in the preheated oven.  Bake for 18-22 minutes or until golden.  This will depend upon your oven.  I like it more golden brown so that’s my recommendation.  Then remove gently and let the crust cool.

 

 

8.  I pre-made these for tonight.  When you are ready to cook, make sure your oven has been pre-heated for at least one hour at 450 degrees with the stone inside.  Top your crust with whatever you like and bake until cheese is melted or about 4 minutes.

Enjoy!

— Knead to Cook