Thanks again to anyone reading these first few posts after my long, blog-less run. I mentioned at the end of my last post that I’ve really been enjoying cooking this past month. This is a first time recipe blog post, so please bear with me. I’m going to share a recipe I made tonight for Cauliflower Crust Pizza.
I have to admit, I was a little nervous trying to wrap my head around how I could make crust from cauliflower. I’ve made cauliflower before and LOVE cauliflower fried rice, but this seemed difficult. What surprised me was how easy this was to make! I generally am a healthy eater when it comes to meals, but being a teacher on summer vacation, I have been indulging and would like to be more proactive about eating a little healthier. I wanted to try this pizza for a while, and am so glad I did. I’ll share two versions, one that I made for my husband who is dairy-free and one including dairy for myself.
This is what I gathered to make the pie:
- 1 Head of Cauliflower
- 1 Egg
- 1 1/4 cups of Part-Skim Mozzarella for mine/Daiya Mozzarella for my non-dairy hubs
- 1 can tomato sauce
- Salt & Pepper
- Cooking Spray
- Parmesan Cheese (for mine)
- Red Pepper Flakes
- Grape Tomatoes
- Fresh Basil
I made two different pizzas and used approx. 1 head of cauliflower for each. Here is the process and photos:
- First, I preheated the oven to 425 degrees.
- After washing and drying the cauliflower, I cut the stem and removed the leaves. I grabbed a box grater and large bowl and grated 2 1/2 cups of cauliflower.
- Next, I microwaved the bowl of cauliflower for 8 minutes.
- After giving it a minute to cool, I combined the grated cauliflower with 1 beaten egg, 1 tablespoon of parmesan, 1 cup of part-skim mozzarella cheese, and a little salt and pepper. For the non dairy batch, I simply left out the parmesan and used the Daiya as a mozzarella substitute.
- After mixing, I spread the dough mix on a rectangular pizza stone. I sprayed the top of the dough with oil and baked it for 15 minutes.
- While the dough was baking, I measured out 1/4 cup of cheese/Daiya, cut up a few grape tomatoes, grabbed the crushed red pepper flakes, opened the can of sauce, and thinly sliced a clove of garlic.
- When 15 minutes were up, I took the golden dough out of the oven and placed the ingredients on top.
- I placed the dough back into the oven for another 10 minutes to finish cooking. After removing it, I added a little fresh basil.
The non-dairy pizza wasn’t as melty/bubbly, but Matt loved it. I also noticed the consistency of the dairy pizza was a little stronger. It was flavorful, cripsy, and filling. I ate mine with a small side salad. I will definitely be making another in the near future and would like to try some different sauces/toppings.
If you’ve ever made a cauliflower crust pizza, please feel free to share your recipe/twist on it! I would love to make this again. And as always, I’ll end with a quote:
Thanks for reading!