Cauliflower pizza has been getting a lot of buzz lately. Recipes have appeared on many blogs and Internet articles and in cooking magazines. My friend, blogger Melinda Strauss of kitchen-tested.com, had a version on her website; working together, we reworked it using Bodek brand frozen cauliflower. Not only does using Bodek eliminate the need for bug-checking, the frozen cauliflower is soft to the point of par-boiled. When I made this recipe for my husband, a real pizza lover, he pronounced it absolutely delicious!
1 – 28 oz bag frozen, checked cauliflower, partially defrosted
1 cup shredded mozzarella cheese, plus extra for topping
Salt to taste
½ tsp onion powder
½ tsp oregano
Grate the cauliflower in a food processor until it resembles small crumbs.
Place the cauliflower crumbs in a clean dish towel. (I split the crumbs in half and use a separate dish towel for each half.
Tightly wrap the cauliflower in a bundle and squeeze it dry. If it’s still cold from being frozen, let it sit t for another 20 minutes and squeeze it again. (Make sure the cauliflower is as dry as possible.) Place the squeezed-out cauliflower in a bowl and add the egg, cheese and spices. (Add your own favorite spices if you desire.) Mix very well until cauliflower takes on a dough-like consistency.
Line a cookie sheet with parchment paper. Form the dough into a pizza disk and place on the parchment paper. Bake at 450 degrees for 15 minutes. Dough will start to tinge brown.
Remove pizza from the oven and spoon on sauce, (I love Gefen Classic Marinara), more cheese, and your favorite toppings. Place the pizza under the broiler
until the cheese melts and the toppings look like they have softened.
Yields a 9 inch round pie. (Recipe is easily doubled.)