CAULIFLOWER PIZZA, REVISED

Of all the recipes in the Fresh Energy Cookbook, the game changer for most people is the cauliflower pizza; they feel hopeful they can actually do this! Not make the pizza but substitute a gluten- glutton filled habit for a non gluten-healthy habit. The recipe in the cookbook is great, this is better. It’s better because it is simpler; less ingredients but a bit more elbow grease. I figured out you don’t need to add goat cheese to the “dough” just eggs. This means you get to enjoy the cheese ON TOP of your pizza, NOT IN IT. The flipside is you need to wring out the steamed cauliflower until it is nearly dry. This allows the egg to bind properly without making the “dough” loose and runny.

Here’s a few tricks to start:
1. Pulse the cauliflower in a food processor until it resembles rice grains.
2. Use a large pasta pot filled one third with water to simmer all the cauliflower rice.
3. Buy atleast four heads of cauliflower so you can make a big batch and freeze the cooked cauliflower crusts
4. Use a 5 gallon paint strainer bag (available at any hardware store) and place over a large colander. Use it to strain the cooked cauliflower. Once it is strained and rinsed to cool off, you can lift out the bag and wring all the moisture out. THIS IS IMPORTANT STEP. Put your elbows into it!
5. Line baking trays with parchment so the crusts doesn’t stick to the pan. No oil necessary.

CAULIFLOWER PIZZA CRUSTS

(makes 4 individual size pizzas or two large pizzas)

4 cups cooked cauliflower rice, firmly packed and nearly dry, see directions above

3 eggs, lightly beaten

2 tsp dried oregano

1 tsp granulated garlic powder

s/p to taste

In a large bowl, mix all the ingredients together. For single pizzas, take one cup of dough and flatten into 1/3″ circle or whatever shape you desire. (For large pizzas, use two cups of dough)

Bake in a preheated 400° oven for 20 to 30 minutes until golden brown.

To assemble pizzas, add tomato sauce,  shredded (goat) mozzarella and any topping you desire.

Bake for 5 minutes until cheese is melted.