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I have been looking for ways to eat less carbs and more veggies and came across a recipe for cauliflower crust pizza. I was very skeptical and apprehensive, but gave it a try. It blew me away! It actually tastes nothing like cauliflower and very much like a traditional pizza. I now prefer this as my flatbread or pizza crust!

Ingredients:

  • 1 cup cooked “riced” cauliflower
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1 egg, beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • A few shakes of crushed red pepper flakes
  • For pizza, add sauce, shredded cheese, and your choice of toppings

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Directions:

To “Rice” the Cauliflower:

  1. Chop one head into chunks. Add to food processor and pulse until it looks like grain. Do not over-pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater.)
  2. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. Place the cooked cauliflower into a cheesecloth or dish towel and squeeze out excess moisture. One large head should produce approximately 3 cups of cooked cauliflower. (You can fluff up the cauliflower with a fork after squeezing excess moisture out, to get an accurate amount.) The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week. (I use one 12-ounce bag of cauliflower florets from Trader Joe’s. It makes 1 cup of cooked riced cauliflower.)

To Make the Pizza Crust:

  1. Preheat oven to 450 degrees F. Spray a cookie sheet with cooking spray or use parchment paper.
  2. In a medium bowl, stir together 1 cup cooked riced cauliflower, egg, mozzarella, parmesan, oregano, crushed garlic, red pepper, and salt.  Transfer to the cookie sheet, and using your hands, pat out into a 9-inch round.
  3. Bake at 450 degrees F for 15 minutes.
  4. For a pizza, add sauce, toppings, and cheese. Place back into the heated oven until cheese is bubbly and starts to brown (approximately 3–4 minutes).

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