Friday, August 02, 2013

Cauliflower Crust Pizza

Friday night equals pizza night in our house. I have wanted to try out cauliflower crust pizza for a while so with Andrew being gone I thought it would be the prefect opportunity.

There are plenty of recipes online so I took a peek at a few and took bits and pieces of different recipes for my own take on it.

All in all this was pretty good! My crust wasn't firm enough to pick up but it held it's shape. I think regular pizza dough will still be my #1 but this is a nice, low carb alternative.
  • 1 cup cooked, riced cauliflower
  • 3/4 cup shredded mozzarella cheese
  • 1/4  cup shredded parmesan cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (optional) 
  •  1/2 tsp crushed garlic
  • 1/2 tsp garlic salt
  • Tomato or alfredo sauce
  • Mozzarella cheese, shredded
  • Other toppings (optional)

To rice your cauliflower, grate with cheese grater, so the cauliflower pieces are about the size of rice, place in with bowl with a small amount of water and cook until tender (about 6 mins)

1. Preheat the oven to 400 degrees F. Spray a pizza pan or cookie sheet with non-stick cooking spray.

2. In a medium bowl, combine the riced cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil if desired (this will help brown the crust)

3. Baked at 400 degrees F for 15 minutes, until the crust is browned and cooked through the middle.

4. Remove from oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly. (About 3-4 minutes). Allow the pizza to cool slightly, before slicing.

Note - A lot of recipes say that you could add half the amount of cheese and it would still taste good and hold it’s shape but….why would you do a silly thing like that?


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