Cauliflower Pizza Crust
(topped with roast asparagus and lemon ricotta)
This month’s cooking club theme was “Gluten-Free”. I wanted to take something we usually assume would have grain, and make it without any grains. This pizza turned out great, and I highly recommend making if you are wanting to be gluten-free.
1 small to medium head of cauliflower
1 teaspoon Italian seasoning
¼ cup freshly grated parmesan cheese.
2 cups mozzarella cheese, divided
1 egg, beaten
2 oz. ricotta cheese
1 lemon, zested
1 bunch asparagus, ends trimmed
1 bunch fresh spinach, rinsed and chopped
1 glove garlic
1 teaspoon basil (fresh)
Place pizza stone in oven and pre-heat to 450 degrees. Place parchment paper on counter to create pizza base on.
Wash and dry a small head of cauliflower. Cut off the florets and pulse in the food processor for about 30 seconds, until you get powdery snow-like cauliflower. (This should yield about 2-3 cups.)
Place the cauliflower in microwave for 4 minutes. Allow to cool to the touch, the strain using a paper towels or cheese cloth. Squeeze out as much water as possible.
In a medium bowl, combine cauliflower, parmesan cheese, ¼ cup mozzarella cheese, salt, Italian seasoning, and egg.
Use your hands to shape crust into your desired shape. (My pizza stone is rectangular, therefore, my crust was.) Make sure it’s packed together.
Bake for 8-11 minutes until golden brown.
Remove from oven and add toppings of your choice.
While crust is cooking, roast asparagus until crisp tender. (It will cook more.)
Mix ricotta, lemon zest, and basil.
Evenly distribute the remaining mozzarella, asparagus and dollop the ricotta. (I had some cooked spinach I added a little extra.)
Place parchment with topped pizza on stone and cook for another 5-7 minutes until cheese is melted.
Slice up and serve! Yum!