Maitake & Herb Cauliflower Crust Pizza
Look, I don’t wanna brag, but this is the best cauliflower crust that’s ever been.
I’ve been hard core craving mushroom pizza and in my eagerness, I accidentally created my favorite cauliflower crust that I’ve ever tried. It holds firm and tastes amazing. Also, would like to take a minute to express my undying love for maitake mushrooms. They are absolutely the best mushroom. Don’t come at me. Being on SCD is tough because of course I love pizza, I’m a human, but this will have to do for now. Even my husband loved this and I promise you, he hates everything that is gluten free. You gotta try it.
Ingredients
Crust:
1/2 Large Head of Cauliflower or 2 Cups Cauliflower, Riced
1/3 Cup Parmesan, Shredded
1/3 Cup Almond Flour
1 Egg
1/2 tsp Salt
1 tsp Dried Oregano
1 tsp Dried Thyme
Topping:
5 oz Maitake Mushrooms
2 oz Havarti Cheese (Mozzarella can be used if not on SCD)
2 Tbsp Ghee or Grass-Fed Butter
1 Shallot, thinly sliced
1 Clove Garlic, chopped
1/2 Tbsp Rosemary
1 tsp Red Pepper Flakes
Recipe
Crust:
Preheat oven to 450.
Cut cauliflower head in half and cut into small pieces. Place pieces into a food processor and pulse 3-5 times to get rice. Omit if you bought pre riced cauliflower.
Place riced cauliflower in a bowl and microwave for 5 minutes. Take out and let cool. Pour cauliflower into a dish towel or cheese cloth and squeeze out all of the excess water. Place ball of cauliflower into a mixing bowl.
Add egg, shredded parmesan, almond flour, salt, oregano, and thyme into bowl with cauliflower. Mix all together.
Place a piece of parchment paper on a baking sheet. Pour mixture onto parchment paper and mash into desired shape with hands.
Bake for 15 minutes. Turn the broiler on high and broil for 2 minutes to get a good crust on the top. Take out of oven.
For Topping:
Heat ghee in a medium pan. Chop maitake, shallot, and garlic. Place evenly in pan and cook on medium for 5 minutes or until crispy. Take off heat until crust is ready.
Place cheese on top of cooked crust. Layer on mushrooms on top and put back in the oven for 5 minutes. Sprinkle with rosemary and red pepper flakes. Enjoy!