cauliflower crust calzone
makes three medium size calzones
serving size 1 calzone
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 fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper
filling (you can change this up; this is a traditional calzone filling)
6 tablespoons tomato sauce
½ cup mozzarella cheese
pinch of salt
- preheat oven to 450°f – place rack in the middle.
- line a baking sheet with parchment paper and grease with olive oil.
- in a food processor rice the cauliflower florets in batches (process until evenly chopped but not pulverized).
- transfer cauliflower rice to a microwave dish and microwave on high for 8 minutes, until cooked.
- place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (you squeezed out more than a cup of liquid). this is very important. to end up with a crusty dough the moisture must be removed, otherwise you’ll have mushy dough
- transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper.
- mix well, using your hands, press the mixture onto the baking sheet and shape into three 5” circles
- place in the oven and bake for 10 minutes, exactly
- remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella.
- using a large spatula carefully lift the half of the disc without filling and fold it over the other part (that’s ok if the disc brakes a bit).
- use your fingers to push the edges of each calzone together and seal in the filling.
- bake in the oven for an additional 12 minutes.
- best when served hot