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CAULIFLOWER PIZZA

january 17, 2021
I love homemade pizza. Cauliflower crust is so popular right now, and if you need to avoid gluten it's a great option, but I still prefer the texture of the real thing. After searching for a recipe that contained both flour and cauliflower and coming up short, I experimented with my own. The result, traditional style pizza crust with the goodness of cauliflower.
I have been using Martha Stewart's basic pizza dough recipe for years, to the point where I just go by memory.  If you have never made pizza dough before, maybe start with that first. 
Yield: One large pizza. This recipe makes a thin crust pizza that fits a large pampered chef bar pan (14" x 10"). Double the recipe because you need leftovers.
Ingredients:
  • 1.5 cups all-purpose flour
  • 1 cup of blenderized frozen cauliflower
  • pinch of salt
  • 2 tsp of quick rise instant yeast
  • pinch of sugar
  • water (see directions)
  • 1 tsp of olive oil
  • extra flour for dusting


Directions

  1. Bloom your yeast in a 1/4 cup of warm water with a pinch of sugar (ie. let the yeast activate for a few minutes).
  2. Heat up your frozen cauliflower in the microwave. Puree it with an immersion blender. Add the smallest amount of water you need to blend it.
  3. In a stand mixer add your flour, cauliflower, water and yeast mixture and a pinch of salt. Start mixing with the dough hook.
  4. Add additional warm water just a small amount at a time, until a ball of dough is formed. Need for a few minutes.
  5. Place your dough in a lightly oiled bowl and cover with a tea towel. Place that bowl in a slightly larger bowl that's filled with an inch of warm water. This will allow your dough to rise quickly.
  6. Once your dough has risen (about 30 minutes), lightly dust your counter and rolling pin with flour and roll it out to the shape of your pizza stone.
  7. Once you've added your desired toppings, bake in a 450 degree oven for about 15-20 minutes.
Toppings:
  • Tomato sauce or pesto (use sparingly a soggy dough does not cook well)
  • A lean, low sodium meat like turkey pepperoni or chicken
  • Veggies or fruit (the sky is the limit)
  • 60-100g of low fat cheese (again too much results in a soggy pizza)
  • Pair with a salad or just go ahead and eat half the pizza if you've loaded it with veggies!!
Macros: A quarter of the pizza dough has 4g P, 35g C and 1g F. Remember to add your toppings if tracking your macros.