When I first heard about replacing thick crusted pizza crust with Cauliflower I wanted to throw a shoe at the person who upset the world of carb lovers….until I tried it.
I tried it because it seemed like we were on a wheat and carb kick–ensuring we ate extra for those who couldn’t or wouldn’t all things carbs. So when a cauliflower pizza crust showed up in my Facebook news feed, I decided to make it for supper but not tell the hubby or kids.
And guess what? They LOVED my pizza.
“Mom this is SO good. What did you do to our pizza.”
“Good, glad you like it–just eat!”
Chris: “No really, what did you do?”
Me: Just eat it.
After more interrogation, I broke the news, their lovely pizza crust was indeed a vegetable.
After a moment of “Ewww” they continued eating and then promptly fought over the last piece of pizza. It was a hit!
- 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
- 1 large egg (farm fresh or flax seed egg)
- 1 cup finely shredded cheese of your choice. We use diaya cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried minced garlic (or fresh garlic)
- 1/2 teaspoon onion salt
- 1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool.
- 2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
- Add your choice of toppings and then broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
- You can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating them. The texture/consistency won’t be the same (It will be more like a puree) but it still works fine once you mix all the ingredients together.