Cauliflower pizza crust recipe
I am a total pizza junkie. Pizza is the one food that everyone in my family likes to eat, but I find that as I get older, I don’t feel so great after eating all of that pizza dough!
When I started seeing a bunch of cauliflower pizza crust recipes popping up online, I knew it was something that I wanted to try. I found a recipe on Eat. Drink. Smile. that looked particularly good to me, and decided to give it a shot last week.
I have to admit, I thought that going through all of the trouble with the cauliflower might be a pain in the butt. It was actually a lot easier than I thought, and once you do it the first time, the process is a lot quicker!
The crust looks a little burnt around the edges in the photos, but actually, it didn’t taste that way it all. Next time I won’t pat out the crust so thin though.
My whole family agreed that the cauliflower pizza crust tasted AMAZING, and I didn’t feel so sluggish after having a couple pieces like I do after after eating traditional pizza.
If you haven’t tried a cauliflower pizza crust yet, you must. You will be amazed by the fact that it really tastes NOTHING like cauliflower. It just tastes like a yummier dough crust, it’s like veggie magic!
If you’ve never “riced” cauliflower before, it’s really no biggie. You can do it in any food processor, it doesn’t have to be a fancy one.
Cauliflower pizza crust recipe
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg, beaten
1 tsp italian seasonings
1/2 tsp crushed garlic
1/2 tsp salt
pizza sauce & toppings of your choice
To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don't want mush.
Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!
One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your "dough" on the cookie sheet and pat out a 9" round. Be sure not to press it too thin as it's easy to create holes.
Bake your dough at 450 degrees for 15 minutes.
Remove from oven. Add sauce, cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!
Recipe just slightly adapted from Eat. Drink. Smile.
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