For those of you who know me, you may have heard me rant on about cauliflower pizza crust. Well that’s because I love, love, love it and to be honest, much prefer it over regular pizza. And that says A LOT because back in tha day, pizza was my all time, go-to junk food. I couldn’t get enough of that doughy goodness. Even if you’re not a huge cauliflower fan, I promise you will still enjoy it. I got my recipe here, and subbed in Daiya mozza shreds for the cheese and it still turned out great! This recipe is vegetarian, gluten and dairy free, although you can use any kind of cheese and meat-ify your toppings.
Cauliflower Pizza Crust
Makes 3 Servings
1/2 head cauliflower (or 2-3 cups shredded cauliflower)
4 Tbsp egg whites – or 1 large egg
1 cup Daiya mozza shreds – or any kind of cheese
1 tsp dried oregano or any Italian spice
1-2 cloves of garlic, pressed
1/2 teaspoon onion salt
Here’s where you can get creative. I kept mine vegetarian but feel free to add your favourite toppings!
1/4 cup organic pizza sauce
1/2 cup Daiya cheese
1/2 cup red/green pepper
1/4 cup diced red onion
Handful of spinach
9 Kalamata Olives
Preheat your oven to 450F. Using a grater, shred your cauliflower into small pieces. You’ll need approximately 2-3 cups. Place the grated cauliflower into a microwaveable bowl and microwave for 8 minutes, on its own, no water or anything added. Let cool.
Line a pizza pan or baking sheet with parchment paper – this is a must, otherwise it will stick – badly! Even with non-stick spray, trust me! The grated cauliflower will have reduced in size a bit. Mix in the remaining crust ingredients. Pat the mixture down onto the pan. It may seem like it will not hold together but it will, just pat it down as best you can. Bake in the oven for 15 minutes.
Yes, I’ll admit it is not the same doughy taste you get from pizza – it IS cauliflower after all! But it does fulfill my pizza cravings and it is MUCH lower in calories and carbohydrates. It also, surprisingly, doesn’t really taste like cauliflower at all!
I have made this before with regular mozzarella and non-dairy chesse. Non-dairy cheese is more gooey and therefore you must eat it with a knife and fork, next time I may add a couple tablespoons of gluten-free flour to see if that helps. The regular mozza seemed to hold the crust together a bit better.
Next up I will be trying spinach crust pizza! Sounds interesting eh?! Stayed tuned for that one 🙂
Nutritional Info for 1/3 of the crust ONLY:
155 Calories, 15g Carbs, 8g Fat, 6g Protein, 2g Sugar, 436mg Sodium
I haven’t quite converted the hubbs to cauliflower pizza. He does opt for another healthy version though – pita pizzas!