Cauliflower pizza has been all the rage these days because its paleo, carb free, and actually nutritional. I would be lying if I said it gave you the same satisfaction of a crispy, doughy, scintillating pizza crust, but it’s not unpleasant per se. It certainly gets the job done better than a sad pita or english muffin pizza.
The most important part of making the crust is ensuring that the excess liquid is thoroughly removed from the cauliflower before forming the dough. Some recipes online suggest using a kitchen towel to do so, but that does not sound sanitary to me, so I use cheesecloth.
Lastly, if you’re not into olives, capers, anchovies and raw onion, I get it. Puttanesca isn’t necessarily everyone’s thing. Understandable. Top the pizza with whatever you would like! Experiment and enjoy!
P.S. I opted out of using the mozzarella, just to make the dish a little lighter calorie-wise, but by all means, if you are depriving yourself of carbohydrates, please allow yourself to enjoy your cheese 🙂
1 head of fresh cauliflower
1/4c grated parmesan
1/4c shredded mozzarella
pinch of salt
pinch of red pepper flakes
1/2t dried oregano
1/2t dried basil
1/2t garlic powder
1T chopped anchovies
1T kalamata olives, chopped
2T sundried tomatoes, julienned
1/2c baby spinach
1 clove garlic, chopped
1/4c grated parmesan
1/2 small yellow onion, sliced
Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Wash and throughly dry the cauliflower. Trim the stems, only keeping the florets. Pulse in your food processor for about 30 seconds, until it’s a fine rice-like consistency; yielding 2 cups. Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Allow cauliflower to cool for at least 10 minutes in the refrigerator, uncovered.
Once cauliflower is cool, place it in cheesecloth and wring it carefully. Applying too much pressure at a time can cause it to squeeze everywhere. You want to remove as much water as possible. Again, this is the most critical step. Place cauliflower into a bowl with both cheeses, all seasonings, and the egg and mix evenly. Use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together, being careful not to make it too thick or thin. Bake for 10 minutes.
Allow a sauté pan to get medium hot and add olive oil. Then add anchovies, capers, olives, garlic and sundried tomatoes, tossing for only 2 minutes. Add spinach and toss for only one more minute. Remove from heat. After pizza crust is lightly browned, add puttanesca from pan, sprinkle with remaining cheese and top with raw onion. Place in the oven for 3-5 more minutes until golden brown.