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I’m also always down to find new ways to sneak more veggies into my diet.
Audrey Bruno
Here’s everything I did to make it happen and now you’ve got the option to too.
Chop and cook fresh cauliflower.
You’ll want to cook the cauliflower before anything else to better extract the moisture.
Thomas Bringold / Audrey Bruno
Set aside and let cool.
Blend and squeeze the cauliflower.
Transfer the cooled florets to afood processorand let it run until you have a mostly smooth paste.
Thomas Bringold / Audrey Bruno
You should have about 1 or 2 cups of cauliflower remaining.
Combine cauliflower with eggs, cheese, salt, and potato starch.
“Egg helps those cauliflower bits stay together,” she adds.
Audrey Bruno
Combine all of these ingredients and mix until everything is fully incorporated.
Heat up the oven and get cooking.
Dust the mat with a bit of potato starch so that the crust doesn’t stick.
Transfer it to the oven and let bake for 20 minutes.
Rotate and let bake for another 10, then check on it to double-check it’s not burning.
If it’s brown, cover with foil so that you could continue to cook it without burning it.
(It needs to cook for a long time to get as much moisture out as possible.)
Let it bake for another 10 minutes under the foil.
But if it’s still a little wet or tender, let it cook for another five minutes.
Throw whatever toppings you like on the crust.
Feel free to pile ‘em on, and enjoy your sturdy and delicious homemade cauliflower crust.
It also firms up significantly as it cools.
