Basically Carbless (Not That We Care) Cauliflower Crust Pizza | The Jewish Week | Food & Wine

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Basically Carbless (Not That We Care) Cauliflower Crust Pizza

Basically Carbless (Not That We Care) Cauliflower Crust Pizza

Basically Carbless (Not That We Care) Cauliflower Crust Pizza. Courtesy of Frankie Frankeny/Grand Central Publishing

2 Servings

15 min

45 min

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Instagram-worthy avocado toast, overpriced smoothies and Seamless may be what comes to mind whe you think of millennials' relationship to food. But in “Hot Mess Kitchen: Recipes For Your Delicious, Disastrous Life” (Grand Central Publishing) Gabi Moskowitz and Miranda Berman break that stereotype one heaped-tablespoon at a time. 

The authors have a joint background in food and comedy—Berman is a writer on Hulu’s “The Mindy Project” and Moskowitz is the popular food blogger behind “Broke-Ass Gourmet,” and the cookbook is a perfect hybrid showing off their many talents with a combination of hilarious storytelling, creative recipes, entertaining guides as well as practical tips for new chefs. Read our Q&A with the author's where they tell us how they met, (spoiler: through an app) and why they’re nervous for their grandparents to read the book. 

For this gluten-free pizza (from the cookbook) you can use cauliflower florets or cauliflower rice and you can experiment with the toppings too, anything you would love on regular pizza will work well here too!


  • 1⁄2 large cauliflower, cut into florets
  • 2 eggs, lightly beaten
  • 2 tablespoons extra-virgin olive oil, divided
  • 1⁄2 cup grated Parmesan, plus more for topping the pizza
  • Pinch of salt
  • 1⁄4 cup sauce of your choice (tomato, pesto, romesco, etc.)
  • 1 cup shredded mozzarella cheese
  • 1–2 toppings of choice (we love sliced bell pepper, pepperoni, mushrooms, olives, and caramelized onions)
  • Fresh herbs—we like sliced basil and chopped parsley (optional)
  • Red chili flakes (optional)

Place the cauliflower florets in a food processor and puree until the mixture resembles ricotta cheese and each grain is about the size of a piece of couscous. 
TIP: If you can’t seem to get the right consistency, or if a few whole florets remain after pureeing, try adding enough water
to cover (usually about 2 cups) and puree as if you are making soup. When all the cauliflower has been completely processed, strain it in a ne-mesh strainer. 

Scrape the cauliflower into a microwave-safe bowl and microwave it on high for 5 minutes. 

Carefully scrape the microwaved cauliflower puree onto a clean dish towel. 

Very carefully (using a second towel if necessary to protect your hands) squeeze out as much liquid as possible. Get it as dry as you can. 

In a mixing bowl, combine the cauliflower, the eggs, 1 tablespoon of the olive oil, the Parmesan, and the salt. Mix together to make a thick batter. 

Line a baking sheet with parchment paper. 

Scrape the batter into the center of the parchment. Gather the batter into a ball shape.

Wet your hands and carefully pat the batter into a circle, making it as thin as possible. 

Drizzle the cauliflower circle with the remaining 1 tablespoon of olive oil and use your hand or a pastry brush to spread it all over the circle. 

Bake for 30 minutes, or until the crust is nicely browned and a little crisp. 

Remove the crust from the oven, but leave the oven on. 

Place a piece of parchment paper over the top of the cooked crust. 

Carefully flip the whole thing so the bottom is facing up. 

Remove the top layer of parchment (what was previously the bottom layer). 

Top your pizza with sauce, cheese, and anything else you like. (I encourage you to go light on the toppings—the crust is sturdy but not as sturdy as conventional pizza crust.)

Bake for 20 to 22 minutes more, until the cheese is browned and bubbly. 

Slice and serve, topping with fresh herbs and red chili flakes if desired. 

Excerpted from "Hot Mess Kitchen: Recipes for Your Delicious Disastrous Life" by Gabi Moskowitz and Miranda Berman. Copyright © 2017 by Gabi Moskowitz and Miranda Berman.  Reprinted with permission from Grand Central Publishing. All rights reserved.