Rustic Cauliflower Crust Calzones
Oh boy, we’re breaking out the word ‘rustic’ again.
Or maybe I should have said ‘homestyle.’ I feel like either word infers a subtle amount of messiness. Either could get thrown into a recipe title when the recipe tastes great, but just came out a little umm sloppier than I intended it to. Not neat and pretty like those brightly colored macaroon cookies that seem to be popping up everywhere. No, this is more like a plate of nachos that you dive fingers first into and then are glad no one was around to witness.
The only problem with this recipe is that when I folded the cauliflower crust in half after baking it, some of it ripped open along the seam. So simply decreasing the cooking time/checking on the crust in the oven more frequently should fix the cracking crust.
Cracked or not, the crust is good. I hadn’t tried the whole cauliflower crust thing. I’m bad with change. But this was a welcome change. Plus, if you let the calzones cool a bit, they are totally sturdy enough to pick up and eat with your hands. If they weren’t, they wouldn’t be pizza(ish)…we don’t need any of that eat-your-pizza-with-a-fork/knives here.
Andrew couldn’t believe that these actually tasted like pizza. Somehow while eating we managed to start this debate over what a ‘Chicago-style’ pizza really is. Neither one of us has ever eaten pizza in Chicago so we didn’t have much ground to base our arguments on. He said it just means the pizza crust is deep-dish. I said it means that the pizza has to be built upside-down…you know, with the sauce on the top. Someone from Chicago please clarify (aka tell me I’m right).
So I’ve been meaning to make cauliflower pizza crust for as long as I’ve been meaning to make…
these cute, little skinny frozen chocolate peanut butter cups
ohmygosh these homemade nutter butters
delicious looking coconut oil bananas
creamy greek yogurt mac n’ cheese
the most perfect looking California lunch bowls (i want this for like every lunch)
these crispy and creamy baked avocado fries
…I’ve wanted to make all those things for over a year. I need to get with it.
But for now, at least I’ve made the cauliflower pizza crust. Next I want to make a deep dish pizza out of said crust…just need to figure out exactly what a deep dish pizza is.
I won’t be sharing my weekly meals this week since I’m on vacation and not cooking much. But next Sunday I’ll be sharing boatloads of vacation food. For now, we’ve got calzones.
- 1 head cauliflower (should get ~3 1/2 cups after ground & microwaved)
- 1 egg
- 1/2 cup mozzarella cheese, grated
- 1/2 teaspoon oregano
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- tomato sauce
- fresh basil leaves
- mozzarella (grated or sliced)
- In a food processor, process cauliflower florets until they are in tiny pieces (stop before they are completely pureed...you might need to add the florets to your food processor in batches). Place the processed cauliflower into a large microwave-safe bowl and microwave for 8 minutes. After, scoop cooked cauliflower into a tea towel and squeeze as much excess water from it as you can. And then squeeze some more.
- Preheat oven to 450F. Place the dry cauliflower in a mixing bowl and add in an egg, mozzarella, oregano, garlic powder, salt and pepper. Mix until everything is incorporated together. Spread cauliflower mixture into a thin circle on an extremely well greased baking sheet. Bake for 7-10 minutes.
- Remove from oven and add toppings. Fold one side of the cauliflower over on top of the toppings (hopefully the crust doesn't rip along the seam...if it does, it will still be delicious. Next time just decrease the cooking time a bit before you fold it over.) Return to the oven for 15-20 minutes. Allow to cool slightly on a cooling rack (or just eat immediately). The calzones do harden up a bit the longer they sit...that way you can eat them with your hands.