Tag: Crust

Pie Crust Design, These Pie Crust Masters Show you How it’s Done

There’s an art to creating a beautiful pie crust, and it doesn’t have to be intimidating. If you’re looking to move beyond a simple, basic crust this season, there are a host of next-level pie crust design techniques out there to inspire your creations. There’s really no reason you can’t master the basket weave, the leafy border, or the fluted edge! Have fun with these.
Pie Crust Design, These Pie Crust Masters Show you How it's Done

1. Pie Crusts Classics

Thomas Joseph shows us a nice range of pie crust design options – a leaf border, a braid border, a honeycomb top (a favorite!), a classic lattice top crust, and he makes it all look easy and doable. Listen up for some of his helpful little tips as well like, how to hide seams.

2. Harvest Leaf Pie Crusts

A really pretty video demonstrating a range of beautiful harvest leaf pie designs. There’s the a mega-leaf pie (cool & unusual!), and a couple of free-style approaches with medium leaves. They all bake up beautifully!

3. Twenty Pie Crimping Techniques

Watch this one for the corkscrew crust, and Caesar’s crown. Measuring spoon is brilliant as well, but I have to admit visibly flinching at the pearl crust ;)…

4. Cookie Cutter Crusts

There is so much that could be said about this video, so many questions I have! 😉 I like the way our Topless Baker friend uses little fondant/cookie cutter flowers to accent his pie, and he really goes for it. Double decker flowers and all! That part kicks in around the 5:15 minute mark – I’ll tee it up for you.

5. Hearts, Flowers, & Polka-dots

There’s a nice graphic sensibility to this collection of crusts. And, the lace technique is new to me. I really love how the ribbon-edged crust baked up – super inspiring! Trying to find the original source video for this one and will update the link when I do.

6. Nine Minutes of Pie Inspiration

There are some very strange pies in this one. But, perhaps there will be something in the mix here that will inspire your own creations in the coming months.

7. Savory Square Basketweave

I sort of love this square basket weave with the sesame sprinkle. For when your basketweave game is strong.

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A Crispy, Delicious Plant-Based Pizza with Cauliflower Crust

Photo by Julia Gartland

Anyone who’s attempted cauliflower pizza crust knows its primary pitfall: a soggy center. With only a few exceptions, recipes for cauli crusts often result in something that, while delicious, requires a spoon and a bowl to eat.

When we first stumbled upon a photo of Lily Simpson’s version in Detox Kitchen Vegetables, we were taken aback by its deeply tanned, amber-tinged edges, and what looked like a thin, firmly crispy center. We took things to the test kitchen, and were not disappointed. Thanks to Simpson’s instructions, plus a few improvisations of our own, we’re happy to report that we have a plant-based pizza keeper on our hands.

1. How Low Can You Go?

As Simpson says, “A perfect cauliflower pizza has a crispy base and the key to that is making sure it is pressed out as thinly as possible.” She recommends a thickness of about 1-centimeter, or a little more than 1/3-inch. Any thicker, and you’re likely to end up with a crust that has the texture of a baked potato, rather than a cracker.

2. Chill Out.

After you’ve pressed out your cauliflower crust, if you have time, Simpson recommends popping it into the fridge to chill for 20 to 30 minutes. This step allows the crust to meld together better, and facilitates maximum crispiness once the pizza is baked.

3. Take a Page from Pie’s Book.

As with pie crusts, we’ve found that par-baking our cauliflower crust before topping it with sauce and accoutrement is crucial for firming up and drying out the center. We’d recommend baking Simpson’s crust for 10 minutes before removing it, adding the toppings, and finishing it for another 15 to 20 minutes in the oven.

Dan Barber's Cauliflower Steaks with Cauliflower Purée

Dan Barber’s Cauliflower Steaks with Cauliflower Purée
by Genius Recipes

Vegan Cauliflower Alfredo Bake

Vegan Cauliflower Alfredo Bake
by Gena Hamshaw

Beyond its crisp crust, we love Simpson’s cauliflower creation because it’d be equally good as a light weekday dinner, or as the star of a Saturday night pizza party. “Marinating” the tomato topping in lemon zest is a clever way to brighten late-season tomatoes, and the addition of acid balances the starchy flavor of cauliflower. Double down by tossing in a teaspoon or so of lemon juice as well.

Like with any good pizza, the recipe is flexible: Swap out the plum tomatoes for another type, or for whatever vegetable looks best at the farmers market. You could use Simpson’s instructions just for the crust, and pile on your favorite sauce and toppings: Pesto, vegan “cheese,” and thinly sliced fridge pickles would all be excellent.

Serves 2

  • 2

    large plum tomatoes, cut lengthways into thin wedges

  • 1/2

    red onion, cut into wedges

  • Zest of 1 lemon

  • 1

    teaspoon olive oil, plus extra for frying and drizzling

  • Fresh basil leaves, to garnish

  • 2

    garlic cloves, finely chopped

  • 150

    grams cherry tomatoes

  • 1

    teaspoon dried oregano

  • 1

    cauliflower, cut into florets

  • 100

    grams ground almonds

  • 75

    grams gluten-free flour

  • 1


  • 1

    teaspoon dried mixed herbs

  • 1

    teaspoon dried basil

  • 1/2

    teaspoon celery salt

  • Flaked sea salt and cracked black pepper

Go to Recipe

What are your favorite toppings for cauliflower pizza? Let us know in the comments!

Gluten-Free, Wellness

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