Cauliflower Crust Pizza - Sharon's Crap Kitchen
Welcome to Sharon's crap kitchen! I've been toying around with the idea of doing cooking videos on my channel for so long now, and today I'm finally doing it. And even though I got about a million requests from my followers on Instagram to do this while drunk - not today. We started filming at about 10 am and as much as I love a glass of Chardonnay, that's a tad early, even for me...
We're kicking off Sharon's Crap Kitchen with Cauliflower Crust Pizza, a slightly healthier version of regular old pizza that tastes surprisingly good. If you cook this expecting it will taste like regular pizza, you will be sorely disappointed, however, if you expect it to taste like cauliflower, you're in for a treat! The base doesn't really taste of anything so all get is the flavour of the sauce and toppings. The texture is probably the biggest difference, the base is a lot more crumbly and not as chewy are regular pizza dough.
I think this is a great meal to incorporate into your weekday menu; it packs some sneaky veggies, is relatively low in calories and tastes pretty damn good.
For The Crust:
- 1 head of cauliflower
- 1 tablespoon olive oil
- 1-2 eggs (depending on how large your cauliflower is)
- 1/3 cup grated parmesan
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 700ml bottle Tomato Passata (400g tin of tomatoes will also work)
- 1 onion, sliced
- Basil (fresh/dried/whatever you have)
- Sugar to taste
- Chop the cauliflower into florets and chop in a food processor until it resembles fine rice.
- Microwave the processed cauliflower on high in a heat proof bowl for about 7 minutes to cook through.
- Allow to cool
- Once cool, strain the cauliflower in a muslin cloth or clean tea-towel to remove the excess water.
- Place the cauliflower back in the bowl and add the olive oil, egg, parmesan, onion and garlic powder. Mix thoroughly.
- Spread the 'dough' onto a tray lined with non-stick baking paper. Don't spread it too thin as it's not as robust as bread dough and will tear and crumble. About 1/2 inch thick is good.
- Place in the oven for 20 minutes, checking halfway - if your oven is anything like mine and has hot spots, you might need to turn it around so it browns evenly.
- While the crust is cooking we can make the sauce. Saute the onions until translucent, then add the passata, basil, salt pepper and sugar. Allow to simmer for 10-15 minutes and your done. Easy!
- Remove the crust from the oven and allow to cool for a couple of minutes.
- This next step is optional, but I like to flip the base over so the bottom becomes the top. I feel that it crisps up better. Place a fresh sheet of baking paper over the crust and then place another baking tray on top. Then lift the whole lot - original tray, crust and new tray - and flip it over. Peel the old baking paper off the now top of the crust. And if that made sense to you, well done!
- Spoon over a layer of the tomato sauce - not too much or it will be soggy - and then add whatever toppings you like.
- Pop it back in the oven for 15-20 minutes until the cheese is toasted golden and gooey.
- Allow to cool for a couple of minutes before serving to let the base firm up a bit.