Cauliflower pizza crust was a big blogging trend a few years ago and has stayed pretty popular on the low-card scene. I personally love bread and although cauliflower is my favorite substitute for chicken, I was a little skeptical about turning it into a pizza crust. Pizza Wednesday seemed like the perfect time to experiment with putting one together.
Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; Roasted Vegetable Wrap Pizza; Eggplant Parmesan Pizza with Crispy Capers; Lemon Dandelion Green Pizza; Mushroom & Asparagus Pizza; Veggie Cheese Stromboli; Butternut Squash and Kale Pizza; and Jalapeno Popper Pizza.
Recipe from Pop Sugar.
-2 1/2 cups cauliflower, grated (about 1/2 a large head)
-1 large egg, lightly beaten
-1 1/4 cups shredded part-skim mozzarella cheese
-2 tablespoons grated parmesan cheese
-Kosher salt and freshly ground black pepper
-1/4 cup tomato sauce
-1 cup grape tomatoes, sliced in half
-2 cloves garlic, sliced
-1/4 teaspoon crushed red pepper flakes
Line a rimmed baking sheet with foil sprayed with cooking spray, and preheat oven to 425ºF.
Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven minutes, or until soft. Remove from the microwave and let cool until you're able to handle the mixture.
Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 15 minutes.
Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes.
The edges of the crust were very crispy, but the center didn't turn out quite as firm. I was able to easily slice the pizza into four pieces, but it needed to be eaten with a fork. Otherwise I was pleasantly surprised, the cauliflower crust did replicate a traditional crust quite nicely, there was no weird cauliflower aftertaste or anything like that. This recipe is incredibly low-calorie and will not fill you up, make sure to serve it alongside a salad to get your calorie boost.