Healthy Pizza! Cauliflower Crust
Ingredients
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1 teaspoon dried oregano
- ½ teaspoon crushed garlic
- ½ teaspoon garlic salt
- olive oil (optional)
- pizza sauce, shredded cheese and choice of your toppings* (I used spinach, peppers, diced tomatoes, mushrooms)
To “rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.
Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater).
Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. 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. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. Or I covered my pizza sheet with parchment paper. Next! In a medium bowl, stir….
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| 1/2 Teaspoon Garlic (I threw mine in the food processor) |
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| 1 Teaspoon Oregano |
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| 1/2 Teaspoon garlic salt. I recommend that you use less! this was a bit much for me! |
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| 1 Egg, beaten. |
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| Put it all together and what do you get….. |
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| Looks like mashed potatoes! |
Transfer to cookie sheet and pat out into a 9″ round, spritz with olive oil
Put in over for 15 minutes at 450 degrees
Remove from oven, add pizza sauce. You can buy or make your own!
Add pre-cooked toppings to your healthy pizza! I went with onions, mushrooms, diced tomatoes, spinach & red and yellow peppers
Cover with Cheese
Place back in over or place under broiler for a few minutes
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1 teaspoon dried oregano
- ½ teaspoon crushed garlic
- ½ teaspoon garlic salt
- olive oil (optional)
- pizza sauce, shredded cheese and choice of your toppings*
To “rice” the Cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. 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:
- Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
- In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
- Bake at 450 degrees for 15 minutes.
- Remove from oven.
- To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
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