Our family loves pizza! Though we try to make healthy food choices most of the time, our family philosophy is to enjoy food–and that includes pizza. One of our favorite weekly traditions is to have a family pizza movie night–sometimes it’s with a homemade pizza and sometimes it’s from a local pizza place. I’ll be honest and say nothing can replace the taste of real pizza crust–nor do I want to ever give up real pizza completely, but this cauliflower pizza crust is a great way to lighten up one of our family favorites.
The first time I made it, the flavor was great but the crust stuck to the parchment paper, making it almost impossible to serve. I was determined to get this recipe right, so I made some changes to the cooking time and ditched the pizza stone for a baking sheet. The recipe was a hit with the whole family–pizza margherita for the grown ups and turkey-pepperoni for the kids: Cauliflower Pizza Crust (I adapted the recipe from Allrecipes)
- 1 head of cauliflower
- 2 tsp minced garlic
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1 egg
- 1/4 cup parsley, chopped fine
- 1 cup shredded 3 cheese blend (I used Whole Foods 365 brand)
- Pizza toppings of your choice. We the pepperoni pizza we used: organic pizza sauce, turkey pepperoni, shredded cheese pizza blend. For the pizza margherita: basil, tomatoes, olive oil and fresh mozzarella slices.
- Place caulilfower florets in a food processor and pulse until shredded to a fine consistency (finer than our cauliflower rice consistency).
- Place cauliflower in a microwavable bowl, cover and microwave for approximately 3 minutes.
- Let cauliflower cool. (I’m a busy mama who needs to sometimes rush things along so I popped mine into the freezer for a faster cooling time) Using a tea towel or thin dish towel, place cooled cauliflower in the towel and squeeze out all the water. There will be a lot! Try to remove as much as possible (see Sue’s pictures at This Mama Runs for Cupcakes).
- Mix in egg, garlic, salt, oregano and cheese. I added a few dashes of coarse black pepper.
- Cover a baking sheet with parchment paper and flatten cauliflower mixture into desired pizza shape. We made ours rectangular and cut the pizza in strips but you could also do personal-sized, circular shaped pizzas.
- Bake at 400 degrees for 40 minutes.
- Remove and add pizza toppings of your choice. Place back in oven for 5-10 minutes or until cheese is melted. Enjoy!
For a Pizza Margherita: After the crust is baked, lightly brush the crust with olive oil and top with fresh mozzarella, tomatoes and fresh chopped basil. Bake for another 8 minutes or until cheese melts.
Let us know if you try the recipe! I doubled the recipe to make two pizzas and it was perfect for our family of 6, with a few slices left over. Enjoy!
Never Give Up, Nicole