Have you jumped on the cauliflower pizza crust bandwagon yet? When I first tried making a cauliflower crust, we were surprised by how good it really was. But it still wasn’t pizza, and since I kind of am in love with pizza, I wasn’t really buying this as a substitute. Not that it wasn’t delicious, but if I am going to eat pizza, I will always take the carb heavy form.
I tried it out a few more times though, and discovered I much prefer the crust on its own, eaten more like a flatbread. That is how I have been making it ever since. While the plain version is good, this roasted garlic and rosemary version is something I frequently crave. I like to make it as a side, appetizer, or snack, serving it alone or with some fresh tomato sauce for dipping.
- 1 small-medium sized head of cauliflower
- ¼ teaspoon kosher salt
- 1 small head garlic, roasted (click here for instructions)
- 2-3 large sprigs rosemary, leaves removed (about 1 teaspoon minced)
- ¼ cup shredded parmesan cheese
- ¼ cup mozzarella cheese
- 1 egg
- Place a baking sheet in the oven and preheat pan/oven to 450 degrees F. Spray a piece of parchment paper the size of your baking sheet with a little nonstick cooking spray, then set aside on a cutting board or other hard surface.
- Rinse cauliflower. Cut off just the florets and add them to a food processor. Pulse until well processed and cauliflower is a fine, almost powdery consistently. Place in a microwave safe bowl. Cover and microwave on high for 4 minutes.
- Place in the middle of a tea or flour sack towel and let sit until cool enough to handle. Fold up edges of tea towel to form a small package of cauliflower. Squeeze and twist towel to remove water. Keep wringing to get out as much water as possible.
- Place cauliflower in a bowl. Add salt. On a cutting board, mince together roasted garlic and rosemary and add to bowl. Add in cheeses and egg. Stir together to form a wet, sticky dough.
- Dump mixture onto prepared parchment paper. Form into a large rectangle, patting down to desired thickness. Remove baking sheet from oven, and slide parchment onto hot baking sheet. Bake for 8-11 minutes, until top is golden brown. Let cool slightly, then cut into slices. Serve.
Oh my goodness, yum! This looks amazing!