Here it is – my made-in-Ontario suggestion for pizza lovers who are cutting back on carbs, or can’t eat gluten. This has become a winter staple: it’s nice and cozy to heat the oven and warm the house baking a pizza in January or February.
But cauliflower are in season, plentiful and cheap in summer when it’s too hot to bake if you don’t have to. July and August are the perfect time to buy and boil beautiful local cauliflower in bulk, and freeze crust portions in pre-measured amounts to have on hand all year long. I went through 40 packages last year!!
NOTE: This video is 30 minutes long – the first 12 minutes are the bulk cooking instructions. If you just want to skip to the instructions once you have boiled and mashed the cauliflower, jump to the 12 minute mark.
Proportions used in the recipe are:
- Two cups of boiled cauliflower
- One cup shredded Mozzarella cheese
- One egg
- Sprinkle salt
- Optional: a spoonful of Pesto
This amount of “dough” will make crust for two 10-inch pizzas.