Cauliflower Crust Pizza

Cauliflower Crust Pizza

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I am a HUGE pizza fan. I grew up where there was a great Italian restaurant or pizzeria on just about every corner. My dad had Celiac and was diagnosed in 1996. This was before the whole world had embraced Gluten free eating so it was always a challenge to come up with recipes that tasted good. He and my mom came up with an excellent gluten free crust but we never tried a cauliflower crust. I think he might have liked this one. It is really tasty. This is firm enough to pick up a eat like a slice of “real” pizza. It is a good alternative to a flour based crust. Be creative with the toppings! I will be making this again! Adapted from the blog ifoodreal.com.

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Ingredients

1 large head of cauliflower or 5-6 cups of store bought cauliflower rice
1 egg, large
1 tsp dried oregano or Italian seasoning
1/8 tsp salt
1/4 tsp ground black pepper
1/2 cup Parmesan or Mozzarella cheese, grated/shredded
Cooking spray
Toppings (I used mushrooms, roasted grape tomatoes, tempeh and cheese)

Directions

Preheat oven to 375 degrees F and line baking sheet with parchment paper or silicone mat.

Rinse cauliflower, remove the outer leaves, separate into florets and chop into smaller pieces. Process in food processor in 2 batches, until “rice” texture forms (skip if using store-bought “rice”). Transfer cauliflower rice on a prepared baking sheet and bake for 15-20 mins.

Remove cooked cauliflower rice from the oven, transfer to a bowl lined with a double/triple layered cheesecloth or linen towel, and let cool for 5 minutes. Then squeeze the liquid out of the ball (cauliflower inside the cheesecloth) as hard as you can. Be patient and do this a few times until barely any liquid comes out. This is a key part of making the crust firm.

Increase oven temperature to 450 degrees F. In bowl whisk the egg with dried herbs, salt and pepper. Add cheese and squeezed cauliflower; mix very well with spatula until combined.

Line the same baking sheet with new parchment paper or same silicone mat (just make sure to scrape off any bits of cauliflower) and spray with cooking spray. Transfer “dough” in the middle and flatten with your hands until thin pizza crust forms.

Bake for 20-25 minutes, carefully flip with spatula or invert with another baking sheet (this worked best for me) and bake about 15 minutes. Top with your favorite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.

Store: Refrigerate covered for up to 2 days.

Freeze: Tightly wrapped in plastic for 1 month.

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Flourless Chocolate Cake

Flourless Chocolate Cake

This is not just a chocolate cake, it is a CHOCOLATE cake. Deeply, densely and INTENSELY chocolate. I was in a hurry to make this for a party so the photos are not great but I had to share. From Bon Apetit 2006. This is gluten free.  

 

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IMG_2605.jpgINGREDIENTS

Cake
1 cup water
3/4 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces semisweet chocolate, chopped
6 large eggs

 

Ganache
1 cup heavy whipping cream
2 tablespoons creamy peanut butter (optional)

Additions
2 tablespoons Chambord Liquor (optional)
8 ounces semisweet chocolate, chopped

PREPARATION

For cake:
Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom of pan with parchment round; butter parchment. Wrap 2 layers of heavy-duty foil around outside of pan, bringing foil to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.

Melt butter in large saucepan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.

Bake cake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.

For ganache:
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Add the peanut butter or liquor if you desire. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.

Run knife around pan sides to loosen cake; release sides. Cut cake into wedges.