Cauliflower-Crust Pizza

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cauliflower pizza

I think I need to rename this blog to “cauliflower recipes.” :) What can I say, cauliflower is tasty, healthy, and extremely versatile. So when I saw a “cauliflower pizza crust” on Pinterest, I had to give it a try.

Now, rest assured, this pizza is delicious – otherwise it wouldn’t be on this blog – but it is NOT real pizza, and does not provide the experience of biting into soft, elastic pizza crust. It does, however, give someone who tries to limit their carbs (or to avoid wheat and gluten) a tasty, pizza-like experience, especially if you prefer thin-crust pizza and if you bake the cauliflower crust until very set and crisp.

While the cauliflower pizza slices CAN be held with your hands, they are on the floppy side, so a knife and a fork might prove helpful.

Serving size: 3 slices
Makes 2 servings
New quantity:

Total Time: 60 minutes
Prep Time: 10 minutes
Cook Time: 50 minutes

Olive oil cooking spray
1 small head cauliflower, trimmed and cut into florets
2 large eggs, lightly beaten
1/2 cup shredded part skim mozzarella (2oz)
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup no-sugar-added marinara sauce (I like Rao’s – ultra clean ingredient list)
1 cup shredded part skim mozzarella (4oz)
2 tablespoons grated Parmesan
1/4 cup fresh basil or oregano leaves

1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper and lightly spray with olive oil spray.

2. Place the cauliflower in a food processor and rice it – pulse until its texture resembles rice. Work in batches if needed. You should get 2 heaping measuring cups of riced cauliflower, about 280 grams (10oz).

3. In a medium bowl, mix the riced cauliflower, eggs, mozzarella, oregano, garlic powder, salt and pepper.

4. Transfer the mixture to the center of the prepared baking sheet and use a spatula to press it into a thin 10-inch circle. Try to even it out so that it’s all the same thickness.

5. Bake until golden brown and very set (so that edges can be gently lifted up from the baking sheet without the circle falling apart), 40-45 minutes. Remove the baking sheet from the oven. This is what the crust looks like when baked:

cauliflower pizza crust

6. Switch to broil, set on high. With a spatula, spread the tomato sauce on top of the cauliflower crust. Sprinkle the cheeses on top. You can obviously add more toppings at this point – one of our favorite combinations is black olives and anchovies. Return the pizza to the oven and broil until the cheese is bubbly and browned in spots, 2-3 minutes (leave the oven door ajar and watch it carefully so it doesn’t burn).

7. Scatter the herbs on top of the baked pizza, cut into triangles using a pizza cutter, and serve.

cauliflower crust pizza

Nutrition per serving
Calories 383.2
Total Fat 25.7 g
Saturated Fat 12.0 g
Sodium 885.4 mg
Potassium 298.3 mg
Total Carbohydrate 7.5 g
Dietary Fiber 1.8 g
Sugars 1.7 g
Protein 30.5 g

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