This week I’m remaking my Buffalo Chicken Pizza from Trophy Brewing Company. I’ve been wanting to try to make a Cauliflower Crust Pizza for a while now, so I decided this was the perfect excuse. It always looks really delicious when I see it online, but I still wasn’t completley convinced that it was gonna turn out well. Boy was I wrong. This pizza turned out 100x better than I thought it would. Besides the texture very slightly (its a little bit softer than regular pizza) I honestly almost thought it tasted better than regular pizza. Crazy, I know.
So for all of you who think cauliflower is gross, I’m about to prove you wrong.
Lets start with the crust. I adapted this recipe from the Tasty Kitchen.
Cauliflower Crust Recipe
1 small head cauliflower
1/4-1/2 cup shredded mozzarella cheese
1/4 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
a sprinkle of red pepper (optional)
1. I used a pizza stone to make my pizza, so if you do this then you will want to put your stone in the oven and preheat the oven to 450F.
2. Cut the florets off the cauliflower head and place them in a food processer.
3. Pulse for about 15 seconds, stop and mix everything up, and pulse for another 5-10 seconds. The cauliflower should now look light and fluffily. Like so:
4. Next, place the processed cauliflower in a microwave safe bowl and cook for 4 minutes. Take it out of the microwave and let it cool.
5. Put all of the cooked cauliflower in a dish towel. Fold it up and wring it out to remove as much moisture as possible. This is really really important! If you don’t want your crust to fall apart, then wring that baby out. Once you’ve removed as much water as possible, place your cauliflower back in the bowl. It’ll look like you have a lot less than before, but thats ok.
7. Form a ball with the dough. Take your pizza stone out of the oven, cover it with parchment paper, and add your dough. Flatten the dough out in a circle, just like a regular pizza! Alternatively, you could use another pan to slip the parchment paper and dough onto the stone while its still in the oven.
8. Cook the dough for 8-11 minutes (mine took 10) until it is golden brown. While the crust is cooking, you could be preparing the toppings. For example, I cooked the bell peppers and onions in a frying pan for a few minutes to soften them up a bit.
Now, lets move on to the toppings. I decided I wanted to remake my Buffalo Chicken Pizza, but you could easily remake the Indoor Kid pizza that I posted about as well. I’ll talk about what I did first, then remind you of the ingredients for the other pizza.
Buffalo Chicken Pizza
1.5-2 tsp olive oil
1/2-1 cup mozzarella cheese
1/2 bell pepper
1/4 cup cooked, shredded chicken
hot sauce (I used Frank’s)
1. Once the crust is out of the oven, its time to add the toppings. Start by drizzling olive oil on the crust as a base. I ended up using about 1.5 tsp, but depending on how big your pizza turns out, you may want to use more or less.
2. Next, top with cheese. Then add bell pepper, onions, and chicken. Again, depending on how big your pizza is you may want to add more or less of these toppings.
3. Place back in the oven for about 5 minutes.
4. Once the pizza is out of the oven, drizzle with a little hot sauce. I tried to make mine look pretty but it didn’t really work. Let the pizza cool a bit before you cut it.
And there ya have it. Cauliflower Crust Pizza. I was seriously so surprised with how delicious it was, you have to try it!
For anyone who wants to make the Indoor Kid Pizza, you would need: mozzarella, ricotta, tomatoes, and basil. Seems just as easy as mine!