Like most people, I’m sure you’ve heard about this trend in healthy eating: pizza crust made with cauliflower instead of flour. I personally have nothing against eating grains (especially whole grains). I think everything is good in moderation (well, ok, maybe not everything. Some things are better not being eaten at all. haha), but I thought I should at least try it once. Or twice. So here we are: Cauliflower Crust Pizza!
Cauliflower Crust Pizza
The first time wasn’t a complete success, but it still tasted really good. The next time, I made sure to really squeeze the cauliflower more to get as much water out, and I baked it a bit more as well to make it more crunchy.
The process is really easy, but it does take time to prepare everything.
It’s a delicious treat that is different and definitely worth a try! I’d have this again for sure.
P.S. Are you looking for something else to make with cauliflower? Check out my kick-ass Savory Cauliflower Cake! That’s right! A cake for dinner filled with vegetables! So good!
Cauliflower Crust Pizza Gluten-Free, Dairy-Free Option
A delicious way to add more vegetables and variety to your dinner by using a cauliflower pizza crust
- 1 head cauliflower (approx. 1.5 lb/600 g)
- 1/4 tsp garlic powder
- 1/2 tsp dry oregano
- a pinch of sea salt and pepper
- 1 organic free-range egg
- Vegan option: 1/4 cup Daiya cheese
- Dairy option: 1/4 cup grated organic mozzarella or cheddar cheese
- 2 Tbsp grated parmesan cheese
- pizza sauce
- extra cheese
- fresh basil leaves , finely sliced
- a handful of baby arugula
- fresh thyme (optional)
- Grate the cauliflower using the large side of a cheese grater.
- In a large pan over medium-low heat (no oil), cook the grated cauliflower for about 8-10 minutes, until it's cooked and translucent. Put the cooked cauliflower in between 2 clean tea towels (or paper towels), and press the liquid out as much as possible. A lot should come out.
- Turn oven on to 425F.
- In a medium mixing bowl, whisk the egg until frothy. Add the cooked cauliflower and mix in with the spices, sea salt and pepper. Add the cheese of your choice (I split the mixture in half, and made one crust with vegan cheese and the other one with regular cheese). Mix well, and transfer each half on a baking sheet lined with parchment paper (essential so that your crust doesn't stick to the bottom).
- Using clean hands and fingers, press the 'dough' until it looks like 2 nice thin crusts. Put the crusts in the oven to roast for about 18-20 minutes, or until nicely golden on top.
- Remove the crusts from the oven, and let cool down a bit.
- Add some pizza sauce, cheese of choice, and some chopped fresh basil and thyme, return to oven to melt the cheese, 8-10 minutes.
- Serve with the rest of the chopped fresh basil and thyme, and some baby arugula. It not only looks great and taste fresh, it ads an amazing peppery taste to the dish that makes it a success. Yum yum! It also adds nutrition to this meal.
Make sure to roast the crust well enough before adding the toppings to avoid it getting soggy.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 68kcal | Fat: 3g | Saturated fat: 1g | Cholesterol: 86mg | Sodium: 124mg | Potassium: 190mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 5g | Vitamin A: 160% | Vitamin C: 25.8% | Calcium: 80% | Iron: 0.7%