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.
Makes three medium size calzones (feeds 3)
- 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
- 6 tablespoons thick tomato sauce
- ½ cup / 1.7 oz / 50 gr mozzarella cheese
- pinch of salt
- 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.
- In a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
- Transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
- 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.
- Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
- 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