Cauliflower makes a surprisingly delicious crust for a calzone stuffed with greens and brie cheese.
As you might know, I was in Costa Rica all last week and I'm very sad to report that I'm back home. As I've been singing in my head the past 24 hours, it's back to life, back to reality. Costa Rica was more beautiful than I could have imagined. Just driving through the countryside, checking out the little snapshots of their simple and laid back life was one of my favorite things to do. It was really hard not to accidentally miss my flight back.
I can't wait to share pictures of our trip and the yummy Costa Rican food we enjoyed, but first I need to edit at least 2,000 pictures! For a sneak peak, head over to my instagram page.
I'm a little ashamed to share today's recipe because frankly, my pictures are horribly ugly and out of focus...and it doesn't help that I burnt it a little too. Yet, this cauliflower crust calzone was too delicious not to share, despite what appearances might imply.
I hadn't heard of cauliflower crust pizza until pinterest first came out and the promise of a low carbohydrate pizza crust was too good for thousands of people not to pin and share. It was always plastered all over my home page along with promises like "healthy pizza that's just as good as the real thing!" or "tastes just like a regular pizza crust!!" Umm, probably not.
I didn't think it was worth trying until I saw a beautifully photographed one on Green Kitchen Stories, one of my favorite food blogs. They have yet to let me down with a recipe, so I decided to give it a try. While it tastes nothing like a conventional flour-based pizza crust, it's pretty amazing, with a soft, almost sweet taste that works really nicely with the bitter greens, tangy tomato sauce and creamy cheese in this recipe.
All the other bloggers who have written about cauliflower crust pizza said they had no issues with the crust and often found it easier to work with than conventional pizza dough. Either a.) they are lying or b.) I'm doing something wrong. Although it always turns out delicious, it seems no amount of oil can keep it from sticking. Any pointers fellow cauliflower crust enthusiasts?
If you follow a gluten free (or grain free) diet, this is a great crust to try. I find so many flour based, gluten free pizza crusts struggle to get the texture right, so why not take it in an entirely different direction with this cauliflower crust!
Cauliflower Crust Calzone with Greens & Brie
Update: Multiple sources have informed me that parchment paper is the way to go. Lightly oil it then fold it over using the parchment paper. Genius.
- 1 head caulifower, stemmed and chopped
- 2 eggs
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 bunch kale, stemmed and sliced
- 1/3 cup tomato sauce
- 2 ounces brie cheese, sliced
- Place the cauliflower florets in the food processor and process until it's a rice-like consistency. Place in a large microwave safe bowl and microwave for 5 minutes. Scoop the cooked cauliflower onto a clean dish towel, let cool for a few minutes, then wrap the towel over the cauliflower and twist to squeeze out extra liquid.
- Preheat oven to 450 degrees. Place cauliflower back in the large bowl. Add egg, garlic, seasoning, salt and pepper. Mix until well combined.
- Spread the dough on a (very) well greased baking dish and press into a large, thin circle, about 1/2-inch thick. Place in the oven and bake about 8-10 minutes.
- While the crust is cooking, heat olive oil in a large skillet on medium high heat. When hot, add sliced kale. Toss to cover with olive oil and add a few tablespoons of water to help it cook. Cook, tossing frequently, until wilted, about 8 minutes.
- When the crust has cooked, remove it from the oven and spread the tomato sauce over one half. Top with greens then cheese. Carefully fold the clean half over the toppings. If it breaks, just patch it up and it will be fine. Return to the oven and bake for about 15 minutes. Remove from oven and let cool for about 5 minutes before slicing and serving.