Hello freezing January! We are in an unfortunate slump of bitter cold and very few dog walks, wah. What better means of consolation than a little pizza? As I am very much invested in using the almond pulp, I scoured books, the interwebs, and my own memory to create my take on a cauliflower crust. Ages ago, I made one with zucchini (the memory), and not gonna lie, it tasted great but required so much zucchini and sweat equity that I only did it once. This gives the same feel for a lot less effort!
Thankfully, there aren’t many ingredients, either: Cauliflower, almond pulp, parmesan cheese, and eggs (guess how many?!).
Unlike most crusts, you must parbake! This is the first crust, I let the second one brown a bit more.
The final product! It was really, really good. It definitely isn’t the same as wheat, but when you’re off gluten, it definitely makes for a best of both worlds situation.
One large head of cauliflower, in chunks (1 lb 5 oz, 600g)
3/4 cup almond pulp (3 oz, 90g)
1/2 cup finely grated parmesan cheese (3/4 ounce, 21g)
3 eggs
parchment paper
Preheat oven to 400. Whiz your cauliflower to oblivion, in batches, if need be. If it is really wet, squeeze out some of the moisture by wrapping in a clean dish towel, or, perhaps, your nut milk bag! Put in a large bowl, and add the almond pulp, parmesan,and eggs. Beat until well incorporated.
Cover a large baking pan with a sheet of parchment paper. Take half of dough mixture, and with clean hands, spread evenly over the surface. Bake at 400 for 20 minutes, or so, until the bottom is nicely browned.
Top however you like! Bake until the cheese is super melty. Repeat with the second half of the cauliflower mixture. Enjoy!