Cauliflower crust

IMG_2505

1/1

-1 cauliflower head, 2 pounds

-1/2 cup brown rice flour

-1/2 cup oat flour

-2 egg yolks

-2 tbsp tapioca flour

-2 tbsp butter

-1/2 tsp xanthan gum

-1/4 tsp baking soda

*This is going to prepare a 10” to 14” pie shell, depending on how thick you roll it. Simply double the recipe if you want it bigger.

*Feel free to omit the three flours, xanthan gum and baking soda if you have a one to one ration gluten free flour blend.

*This is one of those recipes where you are going to have to be the judge when it comes to certain steps. When rolling it out you may have to add more flour, because maybe there was more water inside of the cauliflower after straining it, etc.

*Add more flour to your rolling surface than usual so you can just slide it right onto your baking stone. Or just roll it right on your stone if possible.

1. Take your head of cauliflower and cut off the excess root. Place it in your steamer basket and steam till it is soft, 15 minutes or so.

2. Place in a bowl and let cool till you're able to handle it. Remove cauliflower from its core as much as possible and throw the florets into your food processor. Process till it comes to a “rice” like texture. Line a strainer with a kitchen cloth and pour your cauliflower “rice” into the cloth. Wrap it up into a ball and squeeze as much water out as possible(the more water you let out, the crispier your crust will be). You might just be surprised on how much comes out.

3. Pour “rice” back into your processor as well as your dry ingredients listed above. Pulse till mixed well and then add your butter and egg yolks. Let run on low 5-7 seconds at a time, slow pulse, until it starts to form a sticky ball. It won't be so sticky to where it “sticks” to your hands, but it’ll be sticky enough to where it holds well.

4. Throw a little brown rice flour over your pizza stone and roll it out till it reaches your desired thickness, 1/4” or so.

5. Place in 365 degree oven that is preheated and bake 15-25 minutes, depending on how thick your dough is and how “crunchy” your mood is feeling. It’s a pretty moist dough as well, so this bake time is just the amount of time for your pre baked pie shell. You’ll still have to bake it again after you put your toppings on, Enjoy!