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Hawaiian Pizza with Cauliflower Crust Recipe

    Hawaiian Pizza with Cauliflower Crust Recipe

    Hawaiian Pizza with Cauliflower Crust Recipe: Fruit on pizza is unusual, but ham and pineapple pizza is the exception that proves the rule. Melting mozzarella cheese binds together pieces of smoked Canadian bacon with sweet and tangy chopped pineapple. This unusual take on Hawaiian pizza is sure to surprise and delight.

    Instead of using wheat flour, a cauliflower pizza crust is used. The soft, chewy texture, reminiscent of a thin flatbread, will come as a pleasant surprise. Making the dough is part of the pleasure, and the result is a pizza that is both delicious and healthy.

    Preparing a Cauliflower Crust for Pizza

    If you haven’t noticed, cauliflower is now a common cruciferous vegetable incorporated to recipes and even pizza. Do you feel ready? This recipe for a cauliflower pizza crust couldn’t be easier to make. Corn flour, eggs, olive oil, salt, cornstarch, and parmesan cheese are used in the manufacturing process of Florets.

    The pizza dough is held together by the eggs and cheese, making for a pliable and manageable slice. The flavor is dominated by the finely crushed maize, which has a distinct earthiness. It has a comparable crunch to wheat flour but none of the gluten, making for a delicious crust.

    Cauliflower flavor lessness’ allows its superfood qualities to shine through without adding any off notes. It’s a flexible crust that can take on the flavor profile of any pizza you want to make. Sure, go ahead and order that second pizza.

    The Toppings for Hawaiian Pizza

    Since this is a “red sauce pie,” the base should be made with either pizza sauce or fresh tomato sauce. How ever it suits your schedule best! Instead of buying pre-shredded mozzarella, try to get whole balls made from either part-skim or whole milk.

    These melt at an exceptionally high temperature. Where is the ham, exactly? Canadian bacon is one of my favorite meats. When compared to its American belly cut equivalents, which require additional cooking time, back bacon (or peameal bacon) is a leaner, cured, and fully-cooked hog component.

    Adding Canadian bacon and smoked American bacon to your pizza will take it to the next level. That way, you can satisfy your cravings for both smoke and salt. Use whatever ham you have on hand, whether it’s Christmas leftovers, ham steaks, or deli pieces. Use the fresh, ripe pineapple you just bought instead of the canned stuff.

    I don’t think I’ve ever had pizza delivered with anything but the canned diced bits, but feel free to use whichever is more practical. Canned goods are among my favorites since they contain fruit that has been harvested at its peak and preserved immediately after picking.

    How to Bake the Hawaiian Pizza

    Before adding the toppings, par-bake the cauliflower crust for 10 minutes. This helps the crust to form on the bottom and sides by allowing any extra moisture to evaporate from the cauliflower and other ingredients.

    Pre-baking at high oven temperatures, specifically 475°F, will prevent the crust from becoming mushy, which is the worst possible outcome. The crust can be bent without breaking, and it stays together well enough, but it’s not as thick as a standard wheat crust and doesn’t have the same gluten-bonding action.

    Don’t pile on too many toppings, or the slice may be difficult to hold in your palm. On a dough of 11 inches in diameter, I find the ideal ratio to be around 1/2 cup of pizza sauce, 4 ounces of mozzarella, 4 to 5 slices of chopped ham, and 1/2 cup of diced pineapple.

    Bake the pie in a very hot oven for the final few minutes to melt the cheese and heat the remaining ingredients. Keep a close eye on the edges of the crust to ensure they don’t burn. A slice will be ready in 5 minutes, so start counting!

    Ingredients require for Hawaiian Pizza

    • For the cauliflower crust
    • 2 cups cauliflower florets (7 ounces), 1/2-inch pieces
    • 1/2 cup corn flour (2 1/4 ounces 57 g) or masa harina
    • 1 large egg
    •  2 tablespoons olive oil
    • 1/4 teaspoon kosher salt
    • 2 tablespoons cornstarch
    • 3 ounces Parmesan cheese (1 1/2 cups grated)
    • For the toppings:
    • 1/2 cup pizza sauce, homemade or store-bought
    • 4 ounces mozzarella cheese, shredded
    • 5 slices Canadian bacon
    • 1/2 cup diced pineapples, fresh or canned
    • Black pepper, for garnish
    • Oregano, fresh or dried, for garnish

    Method for Hawaiian Pizza

    1. Preheat oven:

    Preheat the oven to 475 degrees Fahrenheit with the rack in the upper-middle position.

    2. Process the dough:

    Put the cauliflower florets in a food processor along with the corn flour, egg, olive oil, and salt. It should take around three minutes of processing at high speed, with periodic scraping of the bowl, to produce a smooth and sticky puree.
    Cornstarch should be added and the mixture processed for 30 seconds at high speed. Pulse the mixture 5–6 times to incorporate the Parmesan cheese.

    3. Shape the crust:

    Olive oil should be used to lightly lubricate a sheet of parchment paper. Place pizza dough on the prepared baking sheet. Corn flour should be sprinkled on lightly.
    Form a 10-inch circle with the dough by pressing and shaping it with your hands; from there, roll it out gently with a rolling pin to an 11-inch circle. To keep the dough from sticking when shaping and rolling, dust it with additional corn flour as needed.

    4. Par-bake the crust:

    Put the crust in the oven for ten minutes. After 3 minutes, carefully remove the crust from the pan using a spatula and transfer it to a wire rack placed inside a baking sheet. Throw away the paper.

    5. Add toppings:

    Apply pizza sauce on the crust, stopping half an inch from the edge. Melt the mozzarella and sprinkle it over top. First, layer the pineapple, then add the ham.

    6. Bake the pizza:

    After 4 to 6 minutes in the oven, the cheese should be melted and the crust should be golden brown and crisp.

    7. Serve:

    Black pepper and oregano go well on pizza; sprinkle on top and serve hot. The shelf life of leftovers is roughly a week. Heat for 5 to 7 minutes at 375 degrees Fahrenheit, with the foil covering the baking sheet, until the cheese is melted and the crust is warm and crunchy.
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