CAULIFLOWER CRUST CALZONE

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After the HUUUGE success I experienced with my cauliflower crust pizza marinara and cheese pizza, I felt the time was ripe to try something new involving cauliflower crust.
As I was making up my mind, the other day – on my way back from the gym – I walked by a pizza parlor and noticed some pretty good looking calzones in the window.
That’s when it hit me: cauliflower crust calzone! Rad.

CAULIFLOWER CRUST CALZONE
CAULIFLOWER CRUST CALZONE

Ingredients
Makes three medium size calzones (feeds 3)

Crust

  • 1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
  • 1 free range egg, lightly beaten
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon oregano
  • ¼ teaspoon ground black pepper

Filling

  • 6 tablespoons thick tomato sauce
  • ½ cup / 1.7 oz / 50 gr mozzarella cheese
  • pinch of salt

Directions

  1. Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with olive oil.
  2. In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
  3. Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
  4. Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
  5. Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
  6. Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).

You can find complete recipes of this CAULIFLOWER CRUST CALZONE in theironyou.com

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