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Yep. I make that claim and I stick with it. This is the best cauliflower crust you have ever made. I have worked outside of the kinks from my cauliflower crust before and from all the other cauliflower crust posts I have read, and I am sure that this is a pizza, this one is here, with a crust made from vegetables, so damn delicious that you Not even going to think twice about who Le crust is made of one vegetable. And yes, you can slice it and take it like a real piece of pizza.
Now, let's hold hands and dance.
If, even though I am a description and holding hands and dancing, you still feel a little strange about the whole cauliflower crust, or maybe it's holding hands and dancing that makes you feel weird? Well then all I can say is, you shouldn't feel weird, about pizza or dancing, and this is a taste picky husband tested and approved. Wait, let me say that one more time. This is the feeling of the husband's voters being tested and approved. And pizza is a favorite food, so it's difficult to test to graduate. In conclusion, you have to make this pizza, if not for the best, I have clearly stated, then at least because I woke up early on a weekday and shake out my food processor and camera and go to work on this only. FOR. YOU. Pizza at 7am is completely normal. And delicious. Also, a trip to the grocery store in pajamas and mid-pizza sandals makes for eggs because your husband doesn't say he uses the last one, all while praying your crazy dog doesn't knock on the cauliflower bowl your crust is left sitting precariously closing the counter on the edge as well really normal.
Material
- 1 small medium sized head of cauliflower - must produce 2 to 3 cups after processing
- 1/4 tsp salt
- 1/2 teaspoon of dried basil (destroying even more between your fingers)
- 1/2 teaspoon of dried oregano (even more crust between you fingers)
- 1/2 tsp garlic powder
- optional some shakes from red crushed pepper
- 1/4 cup of parmesan cheese shredded
- 1/4 cup of mozzarella cheese
- 1 egg
- optional 1 tablespoon almond meal
Ingredients
- Enter the amount of sauce, cheese for toppings, and other toppings. Make your own 30 minute pizza sauce using my recipe!
- Place a pizza stone in the oven, or a baking sheet if you don't have pizza cubes. Preheat the oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
- Wash and thoroughly dry the small head of cauliflower. Don't get one size of your head unless you plan to make pizza 2. Cut flower petals, you don't need a lot of stems. Only stick with flower petals. Pulses in your food processor for about 30 seconds, until you get snowflake like cauliflower. See above photo. You must end up with 2 for 3 cups of "snow" cauliflower. Place cauliflower in a safe microwave bowl and cover. Microwave for 4 minutes. Dump of cauliflower cooked into a clean towel and let it cool for a little before trying the next step.
- After the cauliflower is cold enough to handle, wrap the dish towel and squeeze it from it. You want to squeeze as much water as possible. This will ensure you get a chewy pizza like a crust instead of a loose mess.
- Cauliflower threw into a bowl. Now add 1/4 Cup of parmesan cheese, 1/4 cup of mozzarella cheese, 1/4 teaspoon of salt 1/2 teaspoon of dried basil (crush until more leaves between your fingers before adding), 1/2 teaspoon of dried oregano ( crush until more leaves between your fingers before adding), 1/2 teaspoon of garlic powder (not salt garlic), and a pinch of red pepper if you want. I also add 1 tablespoon of almonds to eat because my cauliflower produces closer to 2 cups of cauliflower, this is optional and I won't add almond flour if you have closer to 3 cups of cauliflower. Now add your eggs and mixture away. Hands tend to work well.
- Once mixed together, use your hands to form a mixture into the crust on an oiled parchment paper. Pat goes down thoroughly, you want it to be nice and tightly shaped together. Don't make it too thick or thin either.
- Using parchment paper on a hot pizza stone or baking sheet cut the slide board in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from the oven.
- Add a lot of sauce, cheese and toppings you want. I will not give you measurements for this. You know how you like your pizza - So, go for it! Slide the parchment with the pizza back in the hot oven and cook for another 5-7 minutes until the cheese melts, is cheerful and a little gold.
- Test your patience and allow it to cool for a minute or two. Maybe closer to two. Then use a pizza cutter and spatula serving you delicious crust-free pizza with cauliflower!
- * 3/15 update - if you use a larger sized cauliflower, up 1 egg and 1 egg white. You want your "dough" to become sticky. When I make larger sized pizzas (using other cauliflower) I'm seasoning and eggs, but often leave the same amount of cheese. Make sure you pat the mixture tightly together when forming your crust. It really helps to place the crust (on an oiled parchment sheet) on a hot pizza stone or pan. Make sure the gold crust is in color before topping and baking again. I really believe cooking is long right before the topping helps keep the crust together.
- Also I really like adding 1-2 tablespoons of almond flour to the crust mixture.
- * Disclaimer - the iris will still be somewhat floppy, but they may not be loose.
- UPDATE - a new oven requires that I pre-cook the crust for closer to 15 to 20 minutes to get a good golden brown. Going looks rather than time! You want the edges to start to crisp brown but not too much so that when you cook it again after adding the topping it will burn.
source https://natashaskitchen.blogspot.com/2018/11/the-best-cauliflower-pizza.html
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