Cauliflower Pizza Crust

Cauliflower pizza crust, it's all the buzz with my friends right now!! I found this recipe where I find almost all of my recipes, Pinterest! I have never been a fan of cauliflower, as I mentioned in my Pureed Cauliflower post a few weeks ago. But I'm always wanting to try new things, especially if they're good for me! Perhaps the best part about this recipe, it's SUPER easy!!

I made this for my husband last week, and he had no idea it was cauliflower! He simply told me, "This is one of the best pizzas I've ever had". The very next day I had a friend over and made it for us for lunch- she tried to taste the cauliflower, and couldn't! This recipe is a winner for sure. I will be making this on a regular basis!

When I made this I had a half head of cauliflower sitting my fridge that I needed to use up, and had hoped that it would be enough- and it was more than enough. You only need 1 cup of cauliflower, and my half head made 2 pizzas with a little left over.

Now I don't want to go and tell you that this is just like regular pizza crust, because since it is made with cauliflower, and no flour- it's a little soft. I had to eat my first piece with a fork, and once the other piece cooled I was able to pick it up but it was still a little too soft for me. I just used a fork for both pieces.

cauliflower crust pizza

Serves 2; Adapted from Your Lighter Side.

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over pulse it or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 4 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

Note for those that don’ t have a microwave:

You can steam the florets on the stove before ricing them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together!

Nutritional Information for the entire crust:
calories: 434, fat: 25 g, carbohydrates: 8 (net), 13 if counting all, fiber: 5 g, protein: 41 g.

Nutritional Information for one serving: 109 calories, 7 grams fat, 2 net carbs, 1.5 grams fiber, 10 grams protein.

Pin It