I’m reposting this for Kitchen Stewardship’s October Fest Carnival of Super Foods.  Visit Kitchen Stewardship for more Super Foods Recipes as part of the October Fest Carnival of Super Foods. Next week’s theme:  “Un-Processed foods”.

I’ve had several people express interest in my pizza crust, so I thought I’d do a tutorial with photos.  It’s very simple.

1st you have to steam your cauliflower.  I used a head and a half, but I usually use one package of frozen.  The frozen was much easier as I didn’t have to chop it.  I usually steam it in the microwave for 8 minutes.  If you’re trying to fool your children, make sure they are not in the house when this is steaming as it smells pretty rank.

After the cauliflower is good and soft, you need to chop it up.  I use a food processor, but it’s from like 1972 and it basically purees everything.  I’m sure more modern processors have adjustable cutting styles.  You want the cauli to resemble short grain rice.  You can use a ricer or a cheese shredder.  That is what I used before I confiscated borrowed my mother’s food processor circa 1972.

To the chopped cauli, I add two eggs, one teaspoon each of oregano, basil, thyme, black pepper, and a lot of salt.  Cauli needs a lot of salt, imo.  I mix that up and then I add a full bag of shredded mozzarella cheese.

VERY IMPORTANT:  Spray or butter your baking pan EXTREMELY well.  Then take your “batter” and pour it into the baking pan.  I spread it out in the pan as thin as I can with out it breaking apart.  NOTE:  this is not like a real dough, but it’s really wet and sticky.  Use a spatula to get even coverage.

Your oven should have been preheating at 425 degrees Fahrenheit while you prepped the cauli.  Now pop the crust into the hot oven and bake for 15 minutes.  Your kids will really believe pizza is baking at this time.  It smells so good.

After the time is up, your crust should look like this photo.  It should be nice a crispy at the edges and browned all over.  If it’s not brown enough, put it for another 5 minutes or so.

Because I try to be honest, unlike some who write recipes on their blogs and neglect to tell you of the failures or problems with their recipes, I want to warn you this crust will have stuck to the pan, even though you greased it.  I take a spatula and carefully run it around the edges and then slipping it under in the middle.  The edge will break a bit, but it’s ok, once you top it and bake it, no one will notice.  It may work better with one of those new non-stick baking sheets.  Don’t use wax paper.  The wax paper melts into the cheese and it’s just a horrible sticky mess.  Don’t ask me how I know, just trust me on this one.

Now you can top it with whatever toppings your family likes.  I used pepperoni and ground meat with more cheese.

I had to make today’s pizza in two pans as my usual pan is holding the brisket in the fridge!  This amount of crust will make enough for two smaller pizzas or one large cookie sheet pizza.  It feeds 2 hungry boys who think they are teenagers, one hungry husband and me with usually two pieces leftover for lunch tomorrow.  One piece fills me up, it’s so good.

I hope this explains how to make this wonderful sneaky pizza crust.  The credit belongs to Jamie van Eaton who developed this.  I believe she also uses this for calzones and such, though I’ve never tried it.  Give me a shout out if you try this or if you have any questions.  It’s really perfect for low-carb as cauli is so low in carbs and everything else is basically protein.  It was a blessing for us when we would have a pizza cravings.