Pizza With The Best Crunchy Cauliflower Crust
This pizza based on crunchy cauliflower crust is absolutely (another!) one of my favourites. The LCHF lifestyle means leaving flour out of your diet, such as wheat, barley, oats and rye. I use Pofiber, cried potato fibres, for this pizza but since I made the recipe, I moved my home from Scandinavia via UK to Canada. I acknowledge that Pofiber is not available in this part of the world yet, which is why I will work on alternatives this crust. Coming up.
In my family we will have this pizza every week, mainly because it’s the best pizza in the world, and also because it’s a perfect possibility for using your leftovers in a most fascinating way.
If you end up having any cauliflower pizza left, serve them next day cold or shortly heated on a toaster.
You might choose to bake the crust and instead top them next day or use them as wraps. Amazing!
How To Do The Crunchy Cauliflower Pizza
430 g of cauliflower
150 g of grated full fat cheese
2 large eggs or 3 small/medium
100 ml of potato fibres Pofiber (please note it’s ML even if it’s a dry item)
Half a teaspoon of salt
Tomato sauce and/or olive paté (tapenade).
Add grated cheese on top of the tomatoes sauce
Add ham, tomato, onion, aubergine or whatever you prefer. Don’t make it too heavy as the crust can be a little fragile.
Wash the cauliflower, and blitz it in a foodprocessor. Add the grated cheese as it is often quite roughly grated.
If you choose to grate the cheese yourself, you can do that.
The texture should be like in the photos.
With the shredded cauliflower/cheese in a bowl, add eggs and salt and potato fibres. Make it a smooth paste using your hands.
Be aware that the effect of fibres within the 100 ml can vary depending on how keen you are to compress it when measuring. This will have an impact on the dryness of your dough. It should feel humid while possible to style into round firm pizzas.
Place a little “dough” on your baking sheet, and form the mass into small pizzas. Make them as thin as possible.
Bake the pizza crust for 12-14 minutes in the oven at 210 degrees.
They should be light brown when ready.
Put tomato sauce and/or olive tapenade on the top. Add grated cheese.
Finally add what you fancy on top; fresh tomatoes, artichokes, basil, chorizo, ham, iberico ham, sliced aubergine (heat them together with the crust before styling them on top of the pizza in order to get them more well done). I add oregano and a olive oil when ready.
Bake them for 8 minutes in the oven again at 200 degrees C.