Sunday, March 17, 2013

Pizza Crust

This recipe is AMAZING! Please check out Brittany's site:

This is a bit starchy so we make this recipe as a "treat". You will not notice the cauliflower in this crust!  So, if you have picky eaters, please try this recipe! You will be amazed! This crust tastes like garlic- butter- bread heaven!  I used Arrowroot and Psyllium Husk and followed the recipe as designed. I found ingredients at Whole Foods. I rolled the crust very thin and baked for a total of 35 minutes.  We just used this recipe as bread and dipped it into sauce.  This is by far our FAVORITE pizza crust.

Better than Ever Cauliflower Pizza Crust

  • 1  cup of cooked cauliflower “rice”. (see directions below)
  • 2 packed cups of blanched almond flour (see substitution notes below)
  • 6 1/2  Tbs starch (Potato Starch, Tapioca or Arrowroot)
  • 3 Tbs Whole Psyllium Husk OR Flax Meal
  • 1 Tsp. Baking Powder
  • 3/4 Tsp. Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1-2 Tsp. Basil (dried or fresh) optional.
  • 1 1/2  Tbs Oil or Melted Butter 
  1. Make your cauliflower “rice”. Use roughly 1/2 of a small fresh cauliflower and break it up- and stick it into a food processor and process  until it resembles a very fine rice- or even the size of cous-cous if you are able. Place the cauliflower into a skillet and cook with 1 tsp of oil for roughly 6-7 minutes  and stir until soft.
  2. While the “rice” is cooking preheat oven to 375 degrees.
  3. Pour the cooked cauliflower rice into a bowl and add the remaining pizza crust ingredients. Stir and then kneed until really well mixed. The dough will be thick, hold together well and may be slightly sticky.
  4. Line a baking sheet with a piece of parchment, lightly oil your hands and  then place the dough on the parchment and form a 13 inch round ( 1/4- 1/2 inch thick)  pizza crust. (It does not have to be round- nor does it have to be exactly 13 inches wide. Shape it how you want!) If the dough sticks to your hands at any point- add a little bit more oil to them.
  5. Place the prepared crust into the oven and bake 22-23 minutes or until the edges start to get slightly golden.  Remove from oven- place on toppings of choice and then bake another 15-18 minutes until your cheese (if using) has melted and the edges of the crust have gained a nice color. The longer you bake- the crispier it will be.
Store in a sealed bag or container in the freezer or fridge.

Recipe Notes and Substitutions (PLEASE READ)

  • Instead of blanched almond flour you can try using  another homemade nut or seed flour. If you opt to make sunflower seed flour I recommend using only 1/2 Tsp. of Baking powder to prevent the pizza dough from turning green. (This is a natural reaction that can happen if those two ingredients are combined improperly.) To make your own Nut or Seed flour: simply run the nut or seed of your choice in a high powdered blender or coffee grinder until you have a super fine flour. (If the flour is course- the recipe might not work as well.)
  • Coconut flour or any of the starchy grain based flours will NOT work in place of the Almond flour in this recipe (This includes all gluten free flour mixes)Only use other Nut/Seed flours as an almond exchange.
  • If you can’t have straight starch you might try using chickpea flour, millet flour, rice flour or sorghum flour as an exchange for the 6 Tbs of starch that I call for. I have not tried doing this yet- but think it may work!
  • Don’t go TOO crazy adding a ton of sauce to your pizza. As this crust ages I noticed that it stars to soak up the liquid and lose a bit of its crispness. (I believe this is due to the fact that it contains cauliflower). Use sauce in moderation. 
  • PLEASE follow these guidelines if you would like the recipe to work! Making other changes will give you different results. Experiment at your own risk.

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