I saw this on pinterest.com and knew that I had to try it. Who doesn’t love pizza? However, we all know that it’s not very good for us. First of all, the crust is made from wheat which we try to limit as it’s very pro-inflammatory and can be the cause of major food sensitivities for millions of people. There is often not enough protein on a slice nor are there enough vegetables. As you know, we recommend eating protein and veggies and/or fruit at each meal about every 3 (+/- a half hour) hours. That makes pizza a treat to be eaten during one of our “cheat” meals. The problem for me is that when I have a “cheat” meal I tend to feel bloated and gross for a few days after which isn’t fun. When I saw this I thought it could be the answer to my problem.
It was! It tastes soooo good! It gives you all the flavor of pizza without all the bad stuff. Plus, I get to control the quality and quantity of toppings that I put on it. Personally, I love a pizza loaded with meat and veggies but that’s hard to come by at most pizza places never mind that you never know where their ingredients have come from. A bonus is that this isn’t hard to make. Seriously…not hard at all!
It would be a great recipe to make with kids as it’s healthy and fascinating to see how cauliflower becomes crust! They could make their own individual pies with the toppings of their choice. The recipe makes more than enough for multiple batches.
Check it out and let me know what you think!
Cauliflower Pizza Crust – original recipe from Eat. Drink. Smile.
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*
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-do pulse or you will purée 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 (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
Note from Eat. Drink. Smile. 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 purée) but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!
One large head should produce approximately 3 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. Use a leftover butter wrapper to grease the cookie sheet. (When I get out a new stick of butter I freeze the wrappers for occasions such as this.)
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. (The mixture should be about a half-inch thick. Mine was a little thin and burned at the edges.)
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).
*Note that toppings need to be precooked since you are only broiling for a few minutes. For our pizza I used roasted chicken leftover, tomatoes, basil, green onions, olives, and pizza cheese. I also used an organic pizza sauce. The options are really only limited to your imagination.