I like love pizza as much as the next gal. Preferably thin crust. Good toppings, usually some sort of combination different than the traditional pepperoni. My favorite pizza right now is one from a restaurant out here that has pesto and avocado on it. You can add chicken or tri tip. It is delicious and I could probably eat it every day.
But sometimes I just like the toppings on pizza and don’t want so much of the breaddy crust because it fills you up after like one or two slices and I want more because the toppings are so good and I just can’t handle that much bread at once. I know, I’m just racking up the cardinal food sins. My bad.
Just so you know, I do love crust. I was starting to feel like people would think I was a pizza crust hater and that’s just not who I am and I don’t want anyone getting the wrong idea so just know I am team crust. Who isn’t? Except some people aren’t… and they eat all the way up to the crust and then leave the sad little crusts on their plate. And when they do, I swoop in and grab them, because that’s wasteful and no no one likes to be wasteful. Maybe that’s why I can’t handle all the bread? I don’t know.
Anyway.
For the past year or so, I have seen a plethora of items changed and recreated using Cauliflower. As someone who tries to find healthier options for classic favorites, I’ve been pretty into it. Literally, who knew the Cauliflower was so versatile? I tip my hat to all you creatives. I was just roasting my Cauli with garlic… these people are using it to make tater tots, mac n’ cheese and rice. I applaud you.
So I started experimenting too, to see if Cauliflower really was as magical as everyone was making it out to be. Turns out, it is. One of my first experiments was with a Cauliflower pizza crust and it honestly exceeded my expectations.
I’ll start by saying there is never going to be a time when Cauliflower tastes like bread or actual pizza dough. It doesn’t. It does, however, have a great taste and the ability to be used as the base for a pizza. Plus, it gives you extra vegetables which we could probably all use in our diet. I know I can always use more. Mostly because they’re delicious.
I don’t want anyone (#pizzapolice) getting mad or bummed out that this doesn’t taste exactly traditional pizza. I just want people getting happy because this does taste like delicious Cauliflower pizza and it will surprise you in all the best ways and you will be able to eat all the toppings you want.
One of my favorite parts of this crust is the way it stands up to the toppings and adds it’s own flavor too. I’ll even go as far as to say that sometimes I prefer the Cauliflower crust over regular crust because it allows you to get more great toppings without having to tap out after one slice from bread overload.
Plus, what with hockey starting back up and football season in full effect, sometimes it’s nice to have lighter, healthier food to nom on while yelling at the TV. This is something nice to have in the old recipe arsenal. Make it with whatever your favorite toppings are, make individuals where everyone gets to choose their own, whatever suits your fancy. For me, this one was italian sausage, caramelized red onions and arugula pesto.
PS. The crust itself is Paleo, just leave the cheese off the pizza.
Cauliflower Pizza Crust
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2-4 1x
Description
Cauliflower Pizza Crust Recipe. Low in carbs and calories, plus gluten free.
Ingredients
Scale
- 1 head of cauliflower
- 1–2 eggs, beaten (do one at a time)
- 1/2 cup mozzarella cheese (or cheddar)
- 1/2 tablespoon each dried oregano, rosemary or other herbs and spices (optional)
- favorite toppings of your choosing
Instructions
- Remove stems and leaves from cauliflower. Grate the whole head of cauliflower with a cheese grater. Alternatively, you can chop the cauliflower into florets, put in food processor and pulse until it looks like grain being careful not to over pulse or else it will turn into a puree.
- Once cauliflower is riced, put in microwave safe bowl and cook uncovered in microwave for 8 minutes. There’s no need to add liquid, the moisture of the cauliflower will steam itself.
- Once done, allow to cool. Then mix in 1-2 eggs (depending on how big), cheese, and herbs and spices of your choice.
- Line baking sheet or pizza pan with parchment paper. Put on cauliflower crust, spreading evenly. Place in 450 degree oven for about 15 minutes until lightly browned.
- Add on toppings, then cook another ten minutes or until cheese has melted and toppings are heated through.
[…] really doesn’t, mostly because it’s so versatile as I discussed when making my Cauliflower Pizza Crust. It simply absorbs the flavor already in the dip and helps thicken it up and make it more creamy. […]