Cauliflower Almond Pizza Crust
By Penny Batt Need2FeedEm
I adapted this from recipes for cauliflower crusts. It takes a wee bit of work to squeeze out the cauliflower "rice", but it's still simpler and less work than a conventional crust. Gluten-free, grain-free, starch-free.
(you can do this a day ahead and refrigerate):
Put water on to boil for steaming the cauliflower.
Trim and wash the cauliflower.
Place cauliflower in steamer and steam just until it easily breaks apart with a fork - you do want not to make it tender though!
Remove from heat/steam.
With a flat style potatoe masher or a large spoon or something else that will do the trick, "mash" or "rice" the cauliflower to break it apart into rice-like pieces - if you have a good pot-type steamer you can do this right in the steamer (empty out the hot water from your main pot first!) which will have the added benefit of allowing any water being pressed out in the process to drain away; if not, transfer to a colander or the (emptied) pot or a bowl and "rice".
Now you have "cauliflower rice" (no need though to get nearly as small as rice for this recipe, just well broken up).
If you have the cauliflower in a steamer or colander that allows you to press and drain the water out, at this point you can use your masher or whathaveyou to press out all the water you can.
Allow to cool.
You can do this step a day ahead of time and refrigerate:
Plop the "riced" cauliflower in a ball in the middle of a teatowel (floursack type works best) or a few layers of cheesecloth, bring the corners of the towel up and twist it up into a little bag. Then squeeze out all the water from the cauliflower you possible can by any means you possible can.
Yet another step you can do a day ahead and then refrigerate:
Preheat your oven to 400 degrees F.
Line your pizza pan with parchment.
Plop the by now completely abused cauliflower and all the remaining ingredients in a bowl and mix - it's easiest and the most fun to do so by hand, like playdough.
Plop the dough in the middle of your parchment lined pan and press out into a nice pizza crust (about 1/4 inch thick), forming a thicker crust edge to keep your toppings in and be more pizza-like.
Bake until nice and browned and crusty looking, about 20 minutes.
Your pizza crust is now ready to top or save for later.
Brush crust lightly with extra virgin olive oil. Rub with a cut garlic clove. Top with sliced tomato, cheese and basil. Bake until cheese melts. Lightly salt and pepper, drizzle with a little extra virgin oil and maybe some balsamic vinegar. Bake until cheese is melted.
50 Easy Pizza Toppings - www.foodnetwork.com/recipes...