The current trend, to be found on most restaurant menus all over the city, is vegetable crust pizzas. Between the customers who eat Paleo, vegan or gluten-free, chefs cannot get away anymore with serving just roasted or steamed vegetables. They had to get creative with veggies, and ordering dinner has become more interesting.
The first time I encountered a cauliflower crust pizza was at the Malibu Farm Cafe, a few years ago but now cauliflower seems to have become a substitute for many wheat based dishes.
Calling this dish pizza is a stretch – let’s just say it’s a base to dress as one would a pizza or a flatbread….without the carbs. I finally made it at home with much success: it’s simple, it’s tasty and it will please also the vegetable averse.
1 medium head of cauliflower
1 or 2 eggs (depending on cauliflower size)
1/4 C Parmesan cheese, grated
Salt and pepper to taste
- Clean the cauliflower of the outer leaves, cut it into florets and get rid of the thickest stems.
- Place the florets in a food processor and blitz until you have a rice-like consistency (alternatively, you can grate the cauliflower by hand).
- Cook the cauliflower in plenty of salted boiling water for 3 or 4 minutes. Drain well, squeezing all the water out. Let cool.
- Mix the cauliflower with one egg, the Parmesan cheese, salt and pepper. If the mixture seems too dry, add more egg (instead of Parmesan you can also use a creamier cheese like goat, to bind it all together).
- Shape the mixture into two thin rounds with your hands, flattening them with your palm, over a sheet of parchment paper. Transfer to a baking pan.
- Cook in a 400F/200C oven for about 20/25 minutes, until the edges start to crisp up. Finish it under the broiler for a few minutes for extra crispness. Remove from the oven and add your favorite toppings (I used cherry tomatoes, avocado and prosciutto).