Along the Grapevine

Sunchoke and Cauliflower Pizza Crust

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If you happen to have any Jerusalem artichokes in your garden and you know where they are, now when the top layers of soil have finally thawed is the best time to harvest them. If you don’t have any of your own, you might find some at your local farmers’ market. This is a picture of my patch just before the snow melted – just a few dried up stems from last year.DSC01937

And here is what I dug up last week. DSC01960 DSC01963

Once I scrubbed them, sliced and dried them in a dehydrator at 135 degrees F for about 4 1/2 hours until they were crispy dry, I ground them, first in a food processor and then for a finer grind in my coffee grinder. This is what the resulting flour looks like. It would be lighter in colour if I had peeled them, but since they were freshly dug and the peels still very thin and light coloured I just prepared them skin on. DSC01819

This is an excellent way to store and use Jerusalem artichokes (or sunchokes). It keeps well and can be used in all sorts of savoury recipes and as a flavourful thickener for sauces and stews. In this form, they are less likely to cause any of the awkward digestion problems that cause some people to avoid them all together. I decided to make a gluten-free pizza crust with this batch combined with dehydrated cauliflower. By drying the cauliflower too, you get a stronger flavour from the vegetable and no juices to extract. Just rice the cauliflower and set your oven or dehydrator to a low temperature to dry it gently as with the Jerusalem artichokes. Once dried, grind it into a flour. For the pizza dough I used: 1/3 cup sunchoke flour 1/2 dried cauliflower 3 Tbsp coconut flour 2 Tbsp ground flaxseed 1 cup water Simply mix it in a food processor and form into a bowl. Roll out into the size and shape you want. Add whatever toppings you want and bake it in the oven as you would for any pizza until the edges start to turn a golden brown. DSC01825

I used pesto, grated cheese and some dandelion capers, but then I still had my cast on my arm and wasn’t going to make it complicated. I could not fool anyone into thinking this was a bread crust, but then why would I want to? The taste of artichoke and cauliflower combine to make a very light and easy to eat crust, and when you want to take a break from the wheat for a bit, this is a wonderful solution. I am sharing this novel pizza with all the party-goers at Fiesta Friday, graciously hosted by Angie from The Novice Gardener, co-hosted by Ginger at Ginger&Bread and Loretta at Safari of the Mind.

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

17 thoughts on “Sunchoke and Cauliflower Pizza Crust

  1. Nice work here Hilda!!!

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  2. This is so fantastic – I have a friend who’s on a low-carb plan, and what a fantastic way to fulfill the craving for pizza dough! We don’t have any Jerusalem chokes in the garden, but the farmers markets are brimming with them right now!

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    • Thanks Valerie. I know lots of people are using cauliflower for pizza crusts, but no harm in extending the ‘dough’ with something seasonal. I hope to get more recipes using this flour up soon.

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  3. Welcome Hilda, and wow what a great idea for a pizza crust. Loving all the ingredients you’ve used and to think that you’ve got all this from your garden, tres impressed!🙂. You have the most unusual and beautiful produce that you harvest, can’t beat that for sure. I hope you enjoy the Fiesta and the weekend. 🙂

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  4. Sounds so interesting🙂

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  5. This is just amazing Hilda- love all the ingredients used in there. … amazing. …

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  6. Wow! Love this earthy recipe, Hilda! Great idea!

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  7. I’ve heard of them, but saw my first Jerusalem artichoke in a fruit shop last week. Somehow I’d imagined them to be big and green.

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  8. Hi there Hilda, I’m back with more time to comment. I love this idea of dehydrating vegetables and then making them into flour. I wonder if one could do this with other starchy vegetables??? Do you have the same idea, or have you done this with other veggies? I am in the process of phasing out bread, at least the doughball white flour bagels I’ve been eating daily for 30 years, and love the idea of making crusts and “breads” from cauliflower and other alternatives. This pizza just sounds delicious, also, with the dandelion capers. Bravo!

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    • Thanks Sue. I haven’t much experience in making veggie flours but I have used some, eg yuca or manioc and sweet potato. I presume these, like sunchokes, could just be dried and then ground. Also I have thought of making bean flour but there I think you would have to cook the beans first so as not to succumb to what I’ve seen referred to as ‘bean death’. I will have to try these myself.

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  9. I’m impressed you scrubbed those chokes so cleanly with just 1 arm Hilda! Voting this as the most unique pizza crust! It s on my bucket list to try a cauliflower pizza crust.

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  10. What an interesting post, Hilda. I like to try everything I read and learn about. I sure would love to know how sunchoke and cauliflower pizza crust tastes like. 😛

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  11. Pingback: Tandoori Pickerel and Curried Spring Vegetables | Along the Grapevine

  12. Another interesting post and idea, Hilda! I think such pizza is much healthier than regular😀

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  13. Pingback: Sunchoke Lemon Pesto | Along the Grapevine

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