Tuesday, March 10, 2015
Cauliflower Crust Calzone
I still have a few heads of cauliflower and am always looking for new recipes. I saw this one and I also found two more which will be posted soon.
This recipe was adapted from The Iron You
1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup mozzarella cheese, shredded
1 egg, lightly beaten
½ teaspoon salt ( didn't use)
½ teaspoon oregano ( used Italian Seasoning)
¼ teaspoon ground black pepper ( didn't use)
6 tablespoons thick tomato sauce
½ cup mozzarella cheese
pinch of salt ( didn't use)
Preheat oven to 450 degrees
Line a large cookie sheet with parchment paper and brush the paper with olive oil.
Wash and dry the cauliflower and cut cauliflower into florets.
Place the florets in a food processor and pulse into rice like consistency. Add enough cauliflower until you have 3 cups.
Transfer the cauliflower rice to a large dish and place in the microwave and cook on high for 8 minutes
THIS IS IMPORTANT- place the cauliflower on a tea towel and squeeze out as much moisture as you can. The cauliflower needs to be dry because you want a nice crust. Wait till the cauliflower cools off a bit before squeezing so you don't burn your hands.
In a large bowl add an egg and whisk a few times. Add the mozzarella Italian blend and the cauliflower rice to the bowl and mix well.
Shape the "rice" into 3 discs with your hands and place on the greased baking pan. The discs should be about 5 inches round.
Put in the oven and bake for 10 minutes.
When you remove the cauliflower disc from the oven, top with the tomato sauce and mozzarella. Use a large spatula and carefully lift half of the disc and fold it over. The disc may crack a bit at the fold.
Use you fingers to press the edges of the calzone together and it can also repair any cracks in the fold.
Put back in the oven and bake for another 12 minutes.
This is SO good!