Homemade pizza is one of our fave dinners and our crust of choice is pita bread. It's easy, always on-hand in our kitchen, and we can individualize our pies to our liking. This past weekend I stumbled across a news segment that showcased a recipe for cauliflower crust pizza and I was intrigued. I just so happened to have a head of cauliflower in my fridge and it was pizza night, so I thought I'd give it a try.
From the blog Jo and Sue, here's how I made my personal pizza...
Cauliflower Crust Pizza
Crust (for 1 pizza pie)
1 cup raw cauliflower, ground
1/4-1/2 cup mozzarella cheese
1 egg, beaten
1 tsp oregano
1/2-1 tsp garlic powder
1/2-1 tsp onion powder
1/4 tsp salt
Toppings
I used 1/4 cup organic pasta sauce and a variety of pre-cooked veggies including mushrooms, onions, spinach, and peppers.
Preheat oven to 450 degrees and line a tray with parchment paper.
Precook desired veggies and set aside. I sauteed mine in a pan while prepping the crust.
Using 1 head of raw cauliflower, remove florets and place in food processor. Pulse until finely ground.
Measure 1 cup ground cauliflower. Pat dry or use a dish towel to ring out any moisture. Add to a bowl.
Note: A head of cauliflower will produce 2-4 cups so you will have extra. You can make additional pizzas immediately or store riced cauliflower in the fridge for 5-7 days.
Add beaten egg, cheese, and spices to the bowl and mix until incorporated.
Place mixture onto center of pan. Flatten and shape with hands into an 8 inch round.
Spray/brush crust with olive oil.
Place pan on bottom oven rack and bake for 15-18 minutes until golden brown.
Remove pan and set oven to broil.
Add sauce and toppings to crust. Place pan on top rack and broil for 3-5 minutes until desired crispiness.
This crust looks and tastes just like pizza dough crust! The texture is slightly different than a thicker dough, but mirrors a thin crust pie. Gluten-free and an excellent source of vitamin C, vitamin K, and fiber.
P.S. For those following a vegan or dairy-free diet, check out this recipe for cauliflower crust pizza!
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From the blog Jo and Sue, here's how I made my personal pizza...
Cauliflower Crust Pizza
Crust (for 1 pizza pie)
1 cup raw cauliflower, ground
1/4-1/2 cup mozzarella cheese
1 egg, beaten
1 tsp oregano
1/2-1 tsp garlic powder
1/2-1 tsp onion powder
1/4 tsp salt
Toppings
I used 1/4 cup organic pasta sauce and a variety of pre-cooked veggies including mushrooms, onions, spinach, and peppers.
Preheat oven to 450 degrees and line a tray with parchment paper.
Precook desired veggies and set aside. I sauteed mine in a pan while prepping the crust.
Using 1 head of raw cauliflower, remove florets and place in food processor. Pulse until finely ground.
Measure 1 cup ground cauliflower. Pat dry or use a dish towel to ring out any moisture. Add to a bowl.
Note: A head of cauliflower will produce 2-4 cups so you will have extra. You can make additional pizzas immediately or store riced cauliflower in the fridge for 5-7 days.
Add beaten egg, cheese, and spices to the bowl and mix until incorporated.
Place mixture onto center of pan. Flatten and shape with hands into an 8 inch round.
Spray/brush crust with olive oil.
Place pan on bottom oven rack and bake for 15-18 minutes until golden brown.
Remove pan and set oven to broil.
Add sauce and toppings to crust. Place pan on top rack and broil for 3-5 minutes until desired crispiness.
This crust looks and tastes just like pizza dough crust! The texture is slightly different than a thicker dough, but mirrors a thin crust pie. Gluten-free and an excellent source of vitamin C, vitamin K, and fiber.
P.S. For those following a vegan or dairy-free diet, check out this recipe for cauliflower crust pizza!
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