Wild Mushroom Pizza with Cauliflower Crust
By Holly West
For the crust, I pretty much followed this recipe. The only change I made, because I’d run out of whole eggs, was to use three table spoons of egg whites instead of an egg. By the way, I made the spaghetti squash pizza crust featured on the same site and it was equally delicious (maybe even more so). So in my mind, these two crust recipes are interchangeable.
Here are the basic ingredients:
2) Cut up the cauliflower and blanch it for three minutes in boiling water.
3) Drain it and pulse with the garlic in a food processor until it has a grainy texture.
4) Pour the mixture onto paper towels and squeeze out as much moisture as you can.
5) Mix the cauliflower/garlic with the other ingredients in a separate bowl.
6) Spray a cookie sheet with non-stick spray. Spread the “dough” onto the sheet and use your fingers to make it as thin as possible while ensuring there are no holes.
7) Bake for 15 minutes or until edges are golden brown and the center of the crust is firm to the touch.
With your crust now done, you can move on to the fun part. Assembling your pizza!
While my crust was cooking, I sliced up my mushrooms (white, crimini, and oyster) and minced a few more cloves of garlic. I heated up some olive oil and sautéed the garlic for a few minutes, taking great care not to burn it (as I so often do). Then I added my mushrooms and softened them up a bit. I didn’t let them get too mushy though, figuring that baking would complete the job of cooking them.
I drizzled olive oil on my cauliflower crust and added about a 1/4 cup of shredded mozzarella cheese. Then I just spread the mushrooms over the top and put the whole thing back in the oven for about five minutes to melt the cheese.
This is the result:
The only thing I’d add the next time I make this (and I will be making it again and again) is fresh chopped parsley or basil. I’d meant to do it before serving this last night and I completely forgot.
One of the best things about this crust is the addition of the red pepper flakes to add a bit of heat. I would’ve added them to the mushrooms and garlic had they not already been included in the crust. Also, while the cauliflower (or spaghetti squash) crust isn’t the same as a bread crust, it’s quite tasty in in its own right. It’s certainly a worthy base for yummy toppings, so make this, stat.
6 Jul 2014 / Holly / 0