Wednesday, August 29, 2012

Cauliflower and Zucchini Crust for Pizza


I took a huge risk trying this recipe on my family.  Only a few us should not eat wheat and so most of our bread that I make is not wheat free and this would include our pizza dough.

I feared that if I tried this my family would boycott the pizza party.

I had a few odd looks from my kids when I told them what the crust was made out of but the overall response was positive.

It helped that I made a homemade red sauce to accompany the cauliflower, bell pepper and zucchini crust.

Yep, I went there.  To that special place reserved for those of us trying to push the envelope with recipe development.  Could the crust handle two more added ingredients or would it change the dynamics of the crust and create a gooey glob of vegetables.

I guess it was a chance I was willing to take.  My gut told me it would work and it did.

The key to making this crust turn out is "less is best".  You must squeeze out every last drop of water from the vegetables that you can.  I used a towel and wrung it until my hands could not wring any more.  LOL  Next time I may recruit my hubby for this.

Does the crust replace a traditional pizza crust from NYC…heck no, but to those of us that are trying to eat less wheat, less carbs and eat a bit healthier, this is a great alternative to try once in a while.

Recipe:  Cauliflower and Zucchini Pizza Crust

6 cups of raw cauliflower, chopped finely, I use my food processor
1 cup of zucchini, chopped finely, I use my food processor
1/2 cup of yellow bell pepper, chopped finely
1/4 cup of parmesan cheese, grated fine
4 oz or 1/2 cup of cream cheese, soft
1 egg, beaten
1/2 teaspoon of dried italian herbs
pinch of salt

Pizza Sauce, your choice
Pizza Toppings, your choice

I used my food processor to finely chop (rice) all of my vegetables.


Boil one inch of water in a large pot and add veggies.  Cook for 5 minutes.

Line a large colander or strainer with a thin dish cloth and pour vegetables into strainer.  BE VERY CAREFUL if you decide to squeeze the veggies at this point without letting them cool first, you will burn your hands, trust me, I already did the first time.


Two things can be done: let the vegetables cool for 15 minutes or rinse them with cold water.  You decide.

Gather up the edges of the towel and start wringing out the water.  Even when you think you have done all you can do, try again.  It should be as dry as possible.


Take a large bowl and add cheese, cream cheese, egg, herbs and salt.  Mix well.

Line a cookie sheet with parchment paper and dump the "dough" in the middle of the pan.


Using your hands, push the crust until you have the desired thickness.  I went for a 1/4 inch. Your hands will get messy and sticky.



Your crust should look like this before it is baked.



Bake for 40 minutes at 400 degrees.  The crust will have a golden appearance.



Add your sauce, cheese and toppings and bake for an additional 10 minutes.

Cut your pizza like any other crusted pizza with a pizza wheel. The crust will be easier to pick up and eat if cooled for a few minutes.







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