Chef Johns Cauliflower Pizza Crust

If you’d never heard about pizza before and someone served this to you, I think you’d really enjoy it. Texture aside, the flavor of this final product was very pizza-like, and I’ll be doing further experiments to be sure.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step: 2

Puree cauliflower in a food processor until finely ground.

Step: 3

Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.

Step: 4

Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.

Step: 5

Stir cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.

Step: 6

Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.

Per Serving: 121 calories; protein 8.8g; carbohydrates 8.2g; fat 6.6g; cholesterol 60.8mg; sodium 479.4mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.