Saturday, September 14, 2013

Cauliflower Crust Pizza with White Sauce


I told you I'd be back soon. And with a killer pizza recipe to boot. So get excited, because this dish is tried and true. Actually, I've made it so many times, I have no idea how it hasn't been on the blog yet. But this is hands down my favorite way to eat starch-less pizza and has become a real staple at our house.

{riced}
{squeezed out}
{pre-baked crust}

Ingredients:
for the crust-
1/2 large head of cauliflower (if your cauli. is on the smaller side, use 3/4)
2 cloves garlic, minced
2 eggs
2-3 ounces of cheese, shredded (I usually do a mix of mozzarella and parmesan)
salt and pepper, a few pinches of dried oregano and basil
for the white sauce-
1/2 cup sour cream
1/4 cup heavy (or light) cream
1-2 cloves of garlic, minced (depends on how garlicky you like your pizza-this is always an argument at our house)
salt and pepper
top it off-
3-4 ounces mozzarella cheese, sliced thinly or shredded (I use low-moisture cheese, because nobody likes soggy pizza)
1 ounce of parmesan, grated from the block
your choice of toppings: a handful of olives, mushrooms, sliced onions, fresh tomatoes, etc. the sky is the limit, really!

Directions:
for the crust-
1. Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. To "rice" the cauliflower, either grate it with a box grater or pulse it in a food processor until it resembles grains of rice. Put the riced cauliflower in a large microwave safe bowl and microwave uncovered until softened, about 6-8 minutes, stirring at least once. Cool slightly.
2. Pour the cauliflower onto a kitchen towel and wring out the excess water from the cauliflower (I wear latex gloves to do this because the cauliflower is hot!). Put the wrung-out cauliflower back into a large bowl and add in the eggs, cheese, garlic, salt, pepper, basil and oregano. Stir until combined. Spread out the "dough" for the crust onto your lined baking sheet. Try and make it as thin as possible without any holes poking through.
3. Bake about 30 minutes, or until golden/light brown. The darker it gets, the crispier your pizza's crust will be-but keep in mind that you'll be putting it under the broiler later, so you don't want it to turn out burned when you're melting the cheese. (Sometimes I'll flip the crust over and bake it for another 5 minutes, just to make sure that it's thoroughly cooked.) Let cool for 10-15 minutes before you load it up with toppings.
for the white sauce-
4. While the crust bakes, you can prepare your sauce and get your toppings ready. Whisk together the sour cream, heavy cream, garlic, salt and pepper. Keep it in the fridge until you're ready to put your pizza together.
assemble it-
5. Preheat the broiler. Once your crust is golden and has cooled a bit, spread your white sauce evenly over the top, going almost to the edge. Spread the mozzarella across the sauce, then fill in the gaps with your parmesan. Lay out your choice of toppings across the cheese. (And sprinkle some dried oregano on top, if you want that pizzeria feel.) Broil 5-6 minutes, or until cheese is melty and golden in spots. Be careful to watch your pizza closely, because it'll burn quickly under the broiler. Let cool for a few minutes before cutting and serving. If you'd like, you can add some chopped fresh basil and oregano before serving as well.

*And for a recipe for tomato sauce and a variation on the white sauce, check out my first post on starch free pizza here.

9 comments:

  1. Like the sound of the crust Kara, I must try that one! Thanks Alice x

    ReplyDelete
  2. Hi there

    My 6yo son was just recommended to follow a starch free diet by a naturopath due to concerns with his histamine levels and associated congestion issues. His pediatrician is thinking asthma, so now we are going to all go starch free to try to avoid a life of meds for asthma. I was wondering where beans fit into the starch situation, and would appreciate your insight on this. I will be perusing your archives after my kids get to bed!!
    Thanks
    Nicole

    ReplyDelete
    Replies
    1. Hi Nicole- Unfortunately, beans are starchy (anything considered a legume is starchy, so that includes peanuts, lentils and peas). There is definitely a learning curve on figuring out what is and isn't starchy, so I would definitely suggest reading up online. And having iodine around to test whether a food is starchy or not helps a lot when you're first learning. -Kara

      Delete
  3. Have been using a recipe similar to this for years. If you ever want to change it up (and have a green crust) substitute broccoli for the cauliflower.

    Love your blog and recipes!

    ReplyDelete
  4. How do I like you on Facebook? I just found your blog. I also have AS and use NS diet as my main treatment. I have weaned myself off all daily meds and only use some meds occasionally thanks to NS diet. I am loving your site. I can't wait to cook. My foot is broke right now. Not AS related.

    ReplyDelete
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  6. This is actually passable; like it really tastes like a thin crust pizza, pretty much undetectable as a knock-off. Thanks for the recipe!

    ReplyDelete
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