Thursday, May 31, 2012

Cauliflower Crust Pizza

I know how it is. All of you skeptics out there. You are right now saying "Gross! Cauliflower crust pizza?" I dare you. I double dog dare you to make this pizza. YOU CANNOT TELL it is a vegetarian, grain free, gluten free, pizza. I had the world's most picky eaters try it. They could not tell. They ate it! I am feeling pretty accomplished right now. You can make this full of meat, or purely vegetarian. Your decision. If you are watching calories, but still want comfort food... this is your recipe. It is actually really simple to make. I steamed my cauliflower the night before and put in the fridge to rice the next day. If you do not have a food mill, just grate the cauliflower to make it "riced." Enjoy!
Cauliflower crust pizza - Grain Free, Gluten Free, Vegetarian
Adapted from Eat. Drink. Smile.
1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil 
Pizza sauce, shredded cheese and your choice of toppings.
Preheat oven to 450 degrees. 
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Prepare your baking stone or sheet by covering it with parchment paper and spreading a small amount of olive oil on top of it. 

In a medium bowl, stir together 1 cup cauliflower, egg and cheese. Add oregano, crushed garlic and garlic salt, stir. Transfer to the baking stone or sheet, and using your hands, pat out into a 9" round.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, favorite toppings and cheese. For me, it is all veggies. 
Sliced Tomato, Red Pepper, Basil, and I am all set!
 Place under a broiler at high heat  for 4 minutes. Serve immediately. 
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  1. I would not say gross... I would say Whoopie!! What a fantastic low carb crust!! Superb job!! Have a great weekend! ~ Ramona

  2. Personally I would say YUMM! What a great idea!!

  3. I am making this as I type. :) Last week I made the cheese "bread". Yum! Only one thing that caught my eye with this recipe is that in the ingredients listed you have 1/2 C Parmesan, but it is not listed in the directions. Just might want to edit that for those who might not have made the cheese bread. Thanks for these recipes it makes "low" carb eating fun and delicious (especially when you are cooking for a diabetic!)

  4. Can you use frozen califlower?

  5. I am sure you can, just make sure to get out the moisture.

  6. If you look at the original recipe here ( she uses frozen cauliflower and doesn't seem to have a problem.

  7. How do you get the crust dry enough to lift the piece? Whenever I make it, we have to use a fork.

  8. If you put the cauliflower in a food processor when it is still raw and then fry it in butter for 5 mins or so instead of steaming you get a drier crust on the pizza.


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