Receta The Secret to a Crispy Cauliflower Crust Pizza
I recently tried making pizza with a cauliflower crust. The flavor was really good, but the crust turned out a bit soggy. Not a huge deal - we just ate it with a fork. But, I wanted to see if I could get it a bit crisper and make a cauliflower crust that could actually be picked up.
Yes, it is possible. Here are three things that I think made all the difference:
Be sure to remove as much moisture from the cauliflower as possible.
Steaming the cauliflower works better than boiling it, because there isn't as much water in the cauliflower to begin with. Whichever way you cook it, be sure to drain it thoroughly and then use a cotton towel or several paper towels and squeeze as much liquid out of the cooked cauliflower as you can get.
Use a pizza stone.
The bottom crisps up better, and the crust seems to cook faster. On the baking sheet, I think we should have cooked it longer than 15 minutes to brown better before we added the toppings. On the pizza stone, it only needed about 12 minutes. You will need to pat the crust out onto parchment paper so you can slide it onto the hot pizza stone in the oven, and so you can easily slide it out when it's time to add the toppings and remove the cooked pizza.
Cool on a wire rack.
This might be the most important one. When you slide the pizza out of the oven and off the pizza stone, it will be nicely browned and crisp. However, if you leave your pizza on a cutting board to cool slightly before cutting, it will begin to steam and get soggy in the middle. I noticed mine was doing this and actually slid it back onto my hot pizza stone to crisp back up, then I put it onto a wire rack to cool, still on the parchment. All that moisture then went down through the rack and onto the counter underneath, and my pizza was not sitting in it.
The result? Nice crispy crust that we could pick up!
I was just going to have you visit my first cauliflower crust pizza post to get the recipe, but it will be easier just to have it here. I updated it to reflect the changes.
Cauliflower Crust Pizza
adapted from Dancing Veggies
Ingredients:
- 2 cups cauliflower florets, steamed, drained, and mashed
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 1 egg, beaten
- 3 cloves garlic, crushed
- 1-1/2 tsp. oregano
Directions:
Preheat oven to 450° F
In a medium bowl, mix the mashed cauliflower, egg, and cheeses. Add
the garlic and oregano and stir well. Pat out on parchment paper to desired size and thickness. Transfer to pizza stone and bake for 10-15 minutes, until golden.
Remove the crust from the oven and top with your favorite toppings and cheese. We used a simple homemade pizza sauce, grilled chicken, onion, red pepper, feta, spinach, and mozzarella.
Brush or spray the edges of the crust with olive oil and then bake for an
additional 15 minutes, until the cheese and crust are nicely
browned.
Remove from oven and cool on a wire rack for 5 minutes. Cut and enjoy!