Cauliflower Pizza Dough (dairy free)
- 1/2 head of cauliflower
- 1 egg, beaten
- 2 teaspoons (10 ml) garlic, minced
- 1 teaspoon (5 ml) dried basil
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (2 ml) ancho chile powder
- salt to taste
- pepper to taste
- 1 tablespoon (15 ml) olive oil
Preheat oven to 400 F/ 190204 C/ Gas Mark 6.
Pressure Cooker: Separate the cauliflower into florets, and steam in a pressure cooker for 5 minutes on high, with the required amount of water per your particular pressure cooker (mine is 1/2 cup).
Microwave: The cauliflower can also be steam cooked either in a microwave in a bowl with half a cup of water. Cover the bowl with a microwave safe plate large enough to cover the bowl, but loose/ ajar enough on top so that the hot air can safely escape. Cook for 3 minutes, and then by one minute increments until soft, but not mushy.
Stove Top: The cauliflower florets can also be steamed in a saucepan with water on a stove on medium-high heat, covered for 10-15 minutes until soft, but not mushy.
Blender: Once the cauliflower florets are steamed, process them in a blender so the consistency is in-between that of rice but not so far as a mashed potato. The oatmeal like consistency will be less likely to break apart as a a pizza dough. Once the cauliflower has reached a soft oatmeal like consistency, place it in the middle of a clear dish towel, and twist the corners tightly until you squeeze out a majority of the liquid from the cauliflower mixture.
Place the drained cauliflower mixture into a bowl, mix with the egg, half of the garlic, all of the remaining spices and season to preference with salt and pepper. If the dough is too dry due to a smaller head of cauliflower, a smaller egg, you can either add another egg and/or add 1 tablespoon (15 ml) olive oil to the batter to preference.
Place the batter in the middle of a parchment lined baking sheet. Grease your hands with a bit of olive oil, and flatten out the dough into your preferred shape. Every half of a head of cauliflower, makes an average of one pizza that each serve two. But this amount can vary slightly depending on the size of the head of cauliflower you use, as well as the size of egg you use, and how thick you make each pizza. Don't stress the differences- it'll be yummy! Coat the top of the pizza dough with the second half of the garlic mixed with the olive oil.
Bake the pizza for 25-30 minutes, or until just lightly browned but still soft so they will be less likely to break upon serving. Top with your favorite toppings, and then bake again until the toppings are melted. Enjoy!
Base recipe yields 4 servings of 3.1 oz/ 87.8 g a piece.