This Cauliflower-Crust Pizza is LOW-CARB. And HEALTHY. And AMAZING.

I’m a normal dude with a pulse, so of course I love pizza. But being on a super-low-carb food program means that pizza isn’t really an option right now. Unless… I make the crust out of cauliflower!

grated-cauliflower-box-grater

Yes, folks, it can be done! You can use cauliflower to replace all the flour in pizza dough. This pizza has almost no carbs, is gluten-free, super-healthy, and best of all, it’s delicious! One of the best things I’ve made in a long long time.

As is my usual, I read a bunch of recipes online, took bits and pieces from a few, and tweaked to my liking. Here’s what I came up with:

CAULIFLOWER-CRUST PIZZA

Preheat the oven to 425 degrees. Then go to work grating cauliflower on your box grater. (Or use a food processor, if you have one. Go as fine as you can!) You need 2 cups of grated cauliflower per pizza, which end up being around 10 inches in diameter. I ended up grating an entire head of cauliflower, and it yielded about 6 cups. I made 2 pizzas, as you’ll see below, and have enough for one more, which I’ll make soon! Trader Joe’s sells bags of ‘riced cauliflower’ – cauliflower pre-grated into rice-sized pieces – so use that if you can and save yourself a lot of effort!

RELATED CONTENT: Visit My Recipes Page for Dozens of Healthy Recipes!

Microwave the 2 cups for about 6 minutes, until it’s soft and cooked through. Let it cool for a little while, because you’ll be using your hands in a minute, and you don’t want to burn them. I took this time to slice and prep my pizza toppings.

tomatoes-onions-mushrooms-spinach

Once the cooked cauliflower has cooled, add in 1 egg, 1/2 cup parmesan cheese, and salt and pepper to taste. These help bind it together, and, sure enough, it starts to come together like a dough.

cauliflower-pizza-dough

I also added spices. To one dough, I added Italian seasoning, and to the other, I added turmeric, garlic powder, and crushed red pepper flakes. Just a liberal sprinkling of each.

RELATED CONTENT: Roasting an Entire Head of Cauliflower Is Easy and Beautiful

Line a baking sheet with parchment paper, and plop the dough in the center, and work it with your fingers until it’s in a thin layer. This dough isn’t going to rise, so spread it until it’s the desired thickness you want. Bake it for 14-16 minutes, until it starts to get golden brown.

cauliflower-pizza-dough-baked

You can now top it however you want! Here’s what I did. I was wandering an unfamiliar grocery store, and couldn’t find the canned tomato aisle. I found myself in the international aisle, and stumbled across this Russian zucchini and garlic spread, and was curious and bought it.

zergut-zucchini-garlic-spread

It’s a little sweet, very garlicky, and very good. I used a few tablespoons for pizza sauce.

cauliflower-pizza-with-sauce

On the crust with Italian seasoning, I piled on tomato, red onion, and anchovy.

cauliflower-pizza-with-tomatoes-onion-anchovy

And topped it with mozzarella cheese (probably around 1/2 cup).

unbaked-cauliflower-pizza-crust-with-toppings

On the crust with turmeric, garlic powder, and crushed red pepper flakes, I added mushrooms and spinach leaves (which I tore into smaller pieces).

spinach-mushrooms-pizza-toppings

That, too, got mozzarella cheese on top.

The pizzas went back into the oven for 10-12 minutes, until the cheese was melted and bubbly. I could hardly wait for them to emerge, because the smell was so terrific! The finished pizzas:

cauliflower-crust-pizza-onion-tomato-anchovy

cauliflower-crust-pizza-spinach-mushrooms

They were incredible. The crust held together, and was even pliable, like a pizza crust is. You wouldn’t trick anyone into thinking they were eating a flour-based crust, but it hits that pizza-craving in a completely satisfying way. It has a great texture, crispy edges, mellow flavor that lets the toppings shine, and best of all, it’s completely guilt-free.

cauliflower-crust-pizza-slices

I’ve already been thinking about what kind of pizza I should make with the rest of that cauliflower. I’m leaning towards sausage and peppers. What are your favorite pizza toppings?

Keep it up, David!

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5 Responses to This Cauliflower-Crust Pizza is LOW-CARB. And HEALTHY. And AMAZING.

  1. This is brilliant! Will do the same over weekend!

  2. Judith says:

    This looks so tempting! Have you tried freezing it? I’m thinking this would make a delicious lunch. I will try this recipe.
    Thanks!

  3. Pyllek says:

    Excited to try this! I like baking the crust first – tried it once with toppings on from the start and it was too soggy.

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