This is the best invention ever: Cauliflower Crust Pizza. Yes, you heard that right… pizza crust made out of cauliflower. I saw it and thought it would be great to have a pizza that taste great and low in carbs. It has been an idea that has been floating around in head for a while, but I’ve finally got all the ingredients to make it and I’m sure glad that I did. This stuff is shockingly good!
So this was our exciting Friday night, which seems pretty lame but when you have a 1 year old going out is not an option because she DOES NOT SIT DOWN. So instead of going out we decided to make fun traditions of making new recipes with the babes!
I did modify my crust from other recipes because I’m allergic to gluten and diary. If you wanted to, you could change my recipe that would suite you better.
Cauliflower Crusted Pizza
Crust:
1 full head of cauliflower
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 cup almond flour
1/4 tsp. sea salt
Pinch of garlic powder
Toppings:
2 cups of Pizza Sauce
1 to 2 cups Vegan or dairy cheese
1 ½ cup of ground extra lean turkey (or vegan ground ), chicken, fish, or extra lean beef
5 shiitake mushrooms, sliced
3 cloves of garlic, minced
1 onion
3/4 tsp. dried basil and oregano
Salt and pepper
Preheat oven to 400 degrees. Put your raw cauliflower florets into the food processor, and process until it resembles rice. Then place “rice” in a clean kitchen towel and wring out all the excess water. Combine it thoroughly with your almond flour, salt, egg whites and garlic powder,. Cut 2 sheets of parchment paper the size of a baking sheet. Put your batter onto one sheet of parchment, and place the other sheet on top. “Smoosh” it out as thin as you can. LEAVE THE TOP PAPER ON, and bake as a “parchment sandwich” for 20 minutes.
Meanwhile, sauté your onions in 1 tsp.in olive or coconut oil , salt, pepper, and spices for about 3 minutes, until they begin to soften. Then, add your mushroom slices, and let them cook for about 2 minutes. Finally, add your garlic and let them cook for about 2 minutes. Take off the heat when the veggies are still slightly firm, they’ll finish in the oven.
Finally, take your par-baked crust, place the toppings on it and bake for 15 more minutes at 350 degrees.
I loved this recipe but my hubby wasn’t too thrilled about the smell of the cauliflower from the pizza. It doesn’t taste like “real” pizza crust, but it doesn’t have the flavor or texture of cauliflower either. One thing I noticed is that if you keep the crust too thick it may not be as great, so my tip for you when you try this is to flatten it out as good as you can. It will bake much better and be more of a thin crust. You’ll have to try it out for yourself and let me know what you think!
Enjoy
-D
1 comment. Leave new
Ohhhh, I may have to try this!!