Cauliflower Pizza Crust

Notes: I wouldn't say this is necessarily a substitute to traditional pizza crusts (it doesn't taste just like pizza dough), but it is a very good healthy alternative. It has a slight roasted cauliflower flavor that is really delicious. It does stick quite a bit so spray with non-stick cooking spray generously. This recipe could be easily varied by using different cheese, dried seasonings, and toppings. Needs to be doubled for our family of 3. 

Serves 1-2. 

1/2 large head of cauliflower (about 2 cups when grated)
1 large egg
1 cup shredded mozzarella cheese
1 teaspoon dried italian seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Pizza toppings

Grate cauliflower using a finer-holed cheese grater. Place in a microwave-safe bowl and microwave for 8 minutes (microwave them dry--don't add water). Let cool slightly.

Preheat oven to 450 degrees F. Spray a cookie sheet or pizza pan generously with nonstick spray. In a medium bowl, mix the cooked and grated cauliflower with the remaining ingredients. Form the crust into a 9-12 inch round on the prepared pan. Bake for 15 minutes, or until golden. Remove the crust from the oven.

Turn oven up to broil. Top crust with desired pizza toppings. Broil the pizza for 3-4 minutes, or until the toppings are hot.

Roasted Tomato, Mozzarella, and Pine Nut Pizza

Makes 1 small, 12 inch pizza.

Olive oil

About 16 slices of roasted tomatoes

5 oz. fresh mozzarella, sliced

3 large basil leaves, rolled and sliced into thin ribbons

1 tablespoon pine nuts

1 portion of pizza dough (whole wheat is good with this recipe)

Prepare pizza dough, oven, and pizza pan according to dough recipe.

Brush rolled out dough with olive oil. Top with roasted tomatoes, then with mozzarella slices. Bake according to pizza dough instructions, about 10-15 minutes, or until cheese is melted and crust is beginning to brown.

Remove from oven and top with ribbons of basil and pine nuts.

Pizza Dough

From Tyler Florence, Foodtv.com.

Makes 3, 12-inch pizzas.

Dough freezes really well. After dividing dough, wrap each 1/3 of dough in plastic wrap. Place in plastic freezer bags. To use, remove and let defrost in fridge. Roll out and bake as directed.

1 package active dry yeast (2 ¼ tsp.)

1 tsp. sugar

1 cup warm water

1 Tbsp. kosher salt

2 Tbsp extra virgin olive oil, plus more

3 cups flour, plus more for dusting

In a stand mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture sit until the yeast starts to foam, about 5 to 10 minutes.

Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add flour, a little at a time, mixing at the lowest speed until incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Add more flour or water 1 tablespoon at a time until dough is neither crumbly nor sticky. Mix until the dough gathers into a ball, about 5 minutes.

Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic. Form the dough into a round ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 1 hour. Preheat oven to 500 degrees F.

Once the dough has risen, turn it out onto a lightly floured counter. Roll and stretch dough into a cylinder and divide into 3 equal pieces. Cover and let rest 10 minutes.

Roll dough into a 12 inch circle, about 1/8 inch thick. Place on pizza stone. Brush the crust with a thin layer of olive oil and top pizza. Bake for 10-12 minutes, until crust is golden and crisp.

Pizza Margherita

From Melissa Roberts and Maggie Ruggiero, Gourmet Magazine, January 2009.

Makes enough sauce for 1 large pizza, but I usually make extra sauce and freeze it.

1 (14 or 15 oz) can whole San Marzano tomatoes in juice

2 large garlic gloves, smashed and roughly chopped

2 tablespoons olive oil

4-6 basil leaves plus more for sprinkling

Salt to taste

6 ounces fresh mozzarella, cut into ¼ inch thick slices

Pizza dough, rolled out into 1 large pizza

Pulse tomatoes with juice in a blender briefly to make a chunky puree.

Cook garlic in oil in a saucepan over medium-low heat until fragrant and pale golden, about 2 minutes. Add tomato puree, basil, and salt. Simmer, uncovered, stirring occasionally, until thickened and reduced to about ¾ cup, about 40 minutes. Season with salt if needed and cool.

To assemble pizza, spread sauce over dough, leaving a 1 inch border. Arrange cheese on top. Sprinkle with torn basil leaves. Bake at 500 degrees F for about 10-15 minutes, or according to dough recipe being used.