Recent Posts Subscriptions
- Baby Banana Pudding
- Roasted Garlic Hummus
- A Better Blueberry Muffin
- The Wedding Registry
February 5, 2013 • Posted by Rebecca Marber
If you’re like me, you can never say no to possibly the greatest food temptress: a slice (or so) of warm, cheesy pizza. Unfortunately I realize that ordering a pie in for dinner every night isn’t quite the best option for keeping a healthy diet. So, when I heard about a pizza crust made primarily out of cauliflower, I thought to myself: could it be? A pizza variation that is equally delicious as is healthy?
I didn’t wait a second to try making Cauliflower Crust Pizza. It turns out I already had most of the ingredients, so I was off cooking in no time. I was amazed by how simple the recipe was; I’ve had several failed attempts with pizza dough not rising that the cauliflower crust seemed almost fool-proof.
In less than an hour, my pizza was ready to be devoured. And devoured it was--Cauliflower Crust Pizza turned out to be everything I’ve ever dreamed of and more. Not only is this pizza low in carbs (and gluten-free!), there are roughly 50 calories worth of crust per slice. Finally, a pie I don’t have to worry about finishing! Just to make sure I wasn’t delusional, I left a few bites for my friends to try. They were just as excited as I was, admitting this healthy option was one they doubted at first but would be making very, very soon.
I decided to go light on the toppings for my first attempt as I wanted to test that I actually liked the crust rather than mask it in things I already know I love. I usually like a little protein (i.e. pepperoni) on my pizza, but this time I just sprinkled a few sauteed onions and some roasted tomatoes and garlic atop light layers of tomato sauce and cheese. But this cauliflower crust is by all means customizable!
Cauliflower Crust Pizza (Gluten-Free)
For the Crust: 1 head cauliflower 1 1/2 cups low-fat shredded mozzarella 2 eggs (beaten) 2 cloves garlic (minced) 1 teaspoon salt 1 teaspoon basil 1 teaspoon oregano My toppings: 1 cup low-fat shredded mozzarella 3/4 cup tomato sauce 1/2 red onion 2 handfuls grape tomatoes 6 cloves garlic Olive oil
- Preheat oven to 400 degrees F.
- Slice tomatoes in half. Put in glass baking dish with garlic and olive oil. Roast for 30-40 minutes, or until wilted. (Set aside to use for toppings later)
- Slice red onions into long, thin strips. Saute with olive oil until soft, and light brown. (Set aside to use for toppings later)
- While toppings are cooking, chop stems and leaves off cauliflower head. Process in Cuisinart Food Processor until cauliflower looks the size of rice. Saute cauliflower in skillet on medium heat for approximately 7 minutes, or until cauliflower becomes soft.
- Remove from heat and place in bowl. Add remaining ingredients for crust to bowl. Spread mixture into circle on a pizza stone, about 1/2 an inch thick (or as desired). Bake for 25-30 minutes, or until crust reaches desired crispiness.
- After removing crust from oven, add layers of tomato sauce and cheese. Sprinkle toppings evenly and place back in oven for another 5-7 minutes. Remove from oven and enjoy!