Cauliflower Pizza Crust


I’m thinking of changing my blog subtitle to:  A blog about balancing health with a constant desire to eat cake.

Because that’s really what it’s about.  I love baking and making deliciously fatty food, but I spend the better portion of my life trying to figure out how to be healthy and fit.  It seems like the two just don’t go together, but I think I’m making it work and this is a prime example.

cauliflower pizza1

It’s not “skinny” anything.  It’s Cauliflower Pizza.

I’ve been seeing Cauliflower Pizza crusts all over the internet for a while.  Cauliflower is slowly becoming the new Kale.   You know, the healthy thing that we all need to be eating all the time.  I still eat kale all the time, but I’m seriously enjoying finding new ways to cook with cauliflower.  Let’s let this food trend continue!

cauliflower pizza4

Cauliflower Pizza

12 oz cauliflower (1 bag from Trader Joe’s), grated
1/2 cup percorino romano cheese, finely grated
2 eggs
salt and pepper to taste1/3-1/2 cup pizza/pasta sauce
1 cup Monterrey Jack Cheese, grated
Toppings: Caramelized Onions, Sausage, Any other toppings

Pre-heat oven to 425F.

In a bowl, mix together grated cauliflower, percorino romano, eggs salt and pepper.  Press onto a parchment paper-lined baking sheet.  Try to get it as thin as you can so the pizza turns out nice and crisp.  Bake about 15-20 minutes or until lightly golden.

cauliflower pizza

Remove from oven, spread with pasta sauce, then sprinkle with cheese and desired toppings.  I used pre-cooked sausage, caramelized onions, and artichokes.  Put back in the oven for another 10-15 minutes or until your pizza is nice and crispy and golden!

cauliflower pizza3

Allow to cool a few minutes.  Then serve and enjoy! This recipe makes one large pizza.

I was a fan of this.  But let’s be clear.  Just like the two-ingredient paleo pancake DOESN’T actually taste like a pancake, this isn’t REALLY like pizza.  That said, it’s still super tasty!

Jesse and I agreed it really does taste like cauliflower and egg, which we were pleased with.  I think if I had pressed it more thinly throughout, it would have tasted better because the crispy edges were awesome!

So be sure to press it really thin when you try this!

cauliflower pizza2

I definitely want to try making this again.  Next time I think I’ll do caramelized onions, goat cheese with prosciutto and arugula.  Sounds awesome right?  This is a good template recipe that you can adapt to fit basically any flavor profile, while staying a little bit healthier.

What would you put on your cauliflower pizza?

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20 responses to “Cauliflower Pizza Crust”

  1. sophiebowns says :

    What a great idea!

  2. scarletscorchdroppers says :

    It might not taste like pizza, but it certainly looks like one! Wonderfully cheesy and gooey, oh dear, now I’m craving pizza!! Thanks for sharing the recipe :-) Jennie

  3. Samantha Ferraro (@FerraroKitchen) says :

    I realllyyy wanna try this..but not too sure if Joe would be up for it haha I LOVE cauliflower!

  4. allie@sweetpotatobites says :

    It’s funny you posted a cauliflower recipe today because I have one going up later this week! It really is the new kale.

    I for sure want to give this a try and love the toppings you suggested. Goat cheese is my fave!

  5. Devi McDonald @ Diddles & Dumplings says :

    Hubby & I are currently watching our carbs so this will be perfect!!

  6. drmara says :

    I bet you could get a thinner crust by putting a second piece of parchment on top after you’ve pressed the crust as thin as you can get it, and rolling it out a bit more with a rolling pin (or wine bottle for those without rolling pins). I’m looking forward to trying out your recipe!

    • Karla @ Foodologie says :

      That’s a great idea! I’ll definitely try that next time. I’m also going to try combining it all in my vitamix to see how that works. Grating the cauliflower was sort of time consuming (even though the bf did it for me…)

  7. Emily Dingmann (@nutritionisteat) says :

    We loved the cauliflower pizza crust! (Actually, the second time we made it. The first time I didn’t have parchment and had a genius idea to use tin foil. Yeah, that doesn’t work.) Your toppings look great too, good combo!

  8. Becky says :

    Just tried this! I used my food processor, cauliflower looked like a good consistency. I pressed it out on my rectangle stone baking sheet and blotted it with several paper towels. I may have processed too long, I had a lot of water to blot. I’ll let you know how it comes out. So far it looks great in the oven!

  9. drmara says :

    I followed your recipe and it turned out DELICIOUS! It was a tad soggier than I would have liked (especially the leftovers the second day) so I think I’ll cook it on the lowest possible rack in the oven next time so it heats more from the bottom, or figure out how to get it onto a pizza stone (maybe after cooking the dough it will be structurally sound enough to slide it onto a cookie sheet covered in cornmeal, then putting toppings on it and scoot it onto the pizza stone?) I’ll keep you posted when I make it again. Thanks for the idea and recipe!

    • Karla @ Foodologie says :

      Oh good! It’s definitely tasty! I think pressing it as thin as possible also helps keep it crispy and not soggy. Let me know how it turns out if you try again! I need to make this again soon!

  10. Jennifer says :

    Were go to try one to night but were using this recipe and another one my husband found where the pre steam the cauliflower before you press it in the pan and back it. Were going to try it with garlic in the crust. I’m excited to try it. What kind of sausage did you use and how did you caramelize your onions?

    • Karla @ Foodologie says :

      If you steam the cauliflower first, be sure to squeeze out any liquid (like in a cheese cloth) first if not it’ll be runny not crisp. I used regular store bought bratwurst I believe. And I caramelized the onions on low heat with some butter for about 30 mins.

      Let me know how it goes!

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