Tuesday, April 19, 2016

This Stitcher's Gotta Eat!!!! PURPLE Cauliflower Pizza Crust Recipe

Sorry I haven't been around with any new Stitching patterns lately.  I DO have some in the works....but the day job has kept me really busy.  Stay tuned and I will be posting a very special pattern within the next month.  

This week I am back home visiting my Moma.  When we visit, we always spend a lot of time in the kitchen coming up with some new and interesting things to eat. 

 Last week she had gotten a head of Purple Cauliflower in her Bountiful Baskets contribution and had no idea what to do with it.  So of course we Googled it and found out that it tastes just like regular cauliflower with some subtle differences.  We had both heard of the trend of making pizza crust with cauliflower and decided to give it a go with the purple one!!  I looked at quite a few recipes and then went to the cupboard and put together my own recipe using the ingredients we had on hand.  I hope you enjoy this recipe as much as we enjoyed consuming it!!!  And while it may seem like a lot of work, it really didn't seem to take any more time than making a traditional bread dough crust from scratch.


1/2 head cauliflower, coarsely chopped (any color of of cauliflower will work)
1/2 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1 tsp Italian seasoning 
1 egg
1 tsp chopped garlic
salt and pepper to taste

*Finely chop/shred cauliflower.

*Steam until tender (I put mine in a large glass measuring cup, rinsed and drained it, covered it with some press and seal. Then I microwaved it for 6 minutes). Allow to cool (I find it helps to transfer to a different bowl that is not hot from being cooked in and stir occasionally to release the steam)

*After the cauliflower is cooled you need to squeeze out all of the excess water.  I did this by placing it in a cloth napkin and squeezing it over a bowl.  It didn't feel very wet....but I got a LOT of purple water out of it!!  You may be tempted to use paper towels.  They will work, but you will go through a lot of them before you are done.  You also may end up with bits of paper towel in your cauliflower.  So I chose to use the cloth napkin instead.  

*Preheat the oven to 450 degrees F

*Line a baking sheet with parchment paper, oil or silicone mat.  I used oil.....my crust stuck.  I was able to get it unstuck mostly before I added the toppings and baked it, but lost some of the crunchiness on the bottom. The second one I made I used parchment and it worked out beautifully.  I was able to pick the cooled crust up with my hands and move it to another pan.  

*Once the drained cauliflower is completely cooled, stir in the remaining ingredients until evenly incorporated.

*Pour onto your prepared baking sheet; press and shape into your preferred pizza crust shape.

*Bake in the preheated oven until lightly browned, about 15 minutes.  Remove from oven and cool for 5 minutes before adding the toppings.

*Dress your pizza as desired.  I suggest adding cheese first, then your sauce. Top that with fresh veggies or meat, followed by seasonings and more cheese.  Then bake for 7 minutes more.  


The next day we made this recipe using regular ole white cauliflower.  We divided the crust into two and made individual sized rectangle pizzas. We made two batches so that we could put the pre-baked crusts into the freezer to be pulled out at a later time.  We don't know how the freezing process will affect these....stay tuned.  I will try to put an update in the comment section, so if you subscribe to the comments it will be emailed right to you.

Thanks for stopping by!!!
Amy B