Cauliflower Crust Calzone Recipe 385 Food

CAULIFLOWER CRUST CALZONE RECIPE - (3.8/5)

Steps:

• Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally 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 (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you'll end up with a mushy dough, not a crusty one. 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 discs (diameter should be about 5 inches). Place in the oven and bake for 10 (no more no less, 10 minutes). 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. Serve hot! Nutrition facts One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

CAULIFLOWER PIZZA CRUST

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
• In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
• Add desired toppings and bake an additional 10 minutes.

THE VERSATILE CALZONE

Steps:

• Dough: Mix together water, yeast, 4 cups wheat flour, salt, and oil.
• Add white flour until you have a dough that follows the spoons around the bowl but still sticks to the sides of the bowl. Let dough rise to double (about an hour), punch down, and shape. I don't let mine rise again once I've shaped it, but it does some rising of its own as it cooks.
• Fillings: Ooooh, just have fun!
• Depending on the filling, top calzones for the last 5 minutes of baking with: egg wash, honey glaze, extra cheese.
• Also, make extra liquid parts when you make the fillings and freeze along with the calzones for a dipping sauce.
• Be sure to wrap with a paper towel when reheating in the microwave.
• (reheating in toaster oven is preferable.).
• Cook calzones at 300°F for 30 minutes.
• These can be frozen before or after cooking. When cooking a raw, frozen calzone, cook for 50 minutes at 300°F.

' DROWNED' CAULIFLOWER CALZONE PIE

Steps:

• Slice the cauliflower, wash and place in a pot with the spring onion cut into strips and the freshly ground pepper.
• Pour the wine on top . cook on high heat for 5 minutes, then simmer for 50 minutes or until cooked through. add salt to taste.
• In the meantime prepare the dough: place the flour, oil, yeast and water in a processor with a dough attachment and mix until you get a soft and elastic dough.
• Place in an oiled bowl, cover with a dish cloth and let it rise in a warm place for about an hour or until double in size.
• Divide the dough into 2 pieces, one slightly larger than the other. with the rolling pin, roll out the pastry to the size of the baking sheet.
• Place the dough on a baking paper . Place the grated cheese on the dough.
• Drain the cauliflower, mix with the tuna, olives and cream cheese and place on top of the cheese. If you have some left over mozzarella you may sprinkle it on top.
• Roll out the remaining pastry and put on top. now bring the bottom pastry, which is slightly larger and roll it up , on top of the other one. ( its a bit like rolling up a sleeve).
• Pierce a large hole in the middle of the pie, and brush with more olive oil. Allow to rise slightly before putting in the oven.
• Bake in a preheated 220 C for about 20 minutes or until the dough is lightly brown. You may brown it slightly under a grill if it remains pale.
• Hint -- As soon as it comes out of the oven, take a clean dishcloth which has been dipped in water and squeezed dry (in other words, a damp cloth) and cover the pie for a minute or two. This helps the pie not become too crusty.

PERFECT EVERY TIME PIZZA OR CALZONE DOUGH

Steps:

• Mix 1/2 cup lukewarm water and yeast together in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1/2 cup water, olive oil, honey, and salt in a separate bowl; add 1 cup flour and mix well. Mix yeast mixture into flour mixture. Add remaining flour, 1 cup at a time, until dough is well combined.
• Knead dough on a floured work surface until dough is soft, smooth, and elastic, about 8 minutes. Roll dough into 4 calzone shapes.