Ok, hear me out on this one! This sounds like the oddest recipe ever, but it is SO GOOD. The crust comes out nice and crispy, and it doesn’t actually taste like cauliflower – it just tastes like deliciousness. This is a great gluten-free recipe, but hey – it’s also a great recipe if your kids don’t like veggies! Or if normal pizza dough is too temperamental for you!
So, here we go.
2 cups cauliflower “rice”
½ cup rice flour
¼ cup potato flour
100 grams goat’s cheese
Pinch of salt
1 egg, beaten
Ok, first things first:
Pulse the cauliflower in a food processor until it looks like rice grains – this takes no time at all, maybe 2-3 pulses of 5 seconds each. It should look like this:
Next, boil the cauliflower grains for 5-6 minutes. Strain into a cheesecloth (we use a linen napkin, and that works fine too), and let cool for a few minutes. Once the cauliflower isn’t scalding hot, twist the cheesecloth and squeeze every last drop of water out of the cauliflower that you can. And then squeeze some more. It needs to be very dry, otherwise your crust will end up soggy in the middle.
In a bowl, combine the cauliflower, rice flour, potato flour, goat’s cheese, salt & egg. Yes, just chuck it all in together and mix well – I use my hands to make sure it’s all combined properly. You should have a mixture that feels wet, but can be formed roughly into a ball of dough-like consistency.
Line a tray with baking paper, and press the dough out with your hands. I find the thinner the better, as it gets crispier – maybe just under 1 cm thick? It’ll look something like this:
Bake the pizza dough for 30-40 minutes on 350F/180C – it should brown nicely, and feel springy and slightly crisp to the touch.
Top with your choice of sauce & toppings (I like using the rest of the goat’s cheese and a few mushrooms), bake for a further 10 minutes, and then enjoy this delicious weirdness.