Cauliflower Crust “Spring Vegetable Pizza”

Cauliflower crust pizza is a great way to enjoy pizza without the extra carbs – and it is also gluten free. It is a wonderful way to eat lots of vegetables and still get that pizza feeling!

This recipe makes a pizza for two  (double if you want more)

  • 4 cups of cauliflower rice (see below)
  • 1 egg
  • 1/3 – 1/2 cup of shredded cheese (I used mozzarella – but any cheese will work)
  • salt & fresh pepper to taste
  • Preheat your oven to 400 degrees.

First cut your cauliflower up into florets.

Processed with VSCOcam

Put them in batches into a food processor.

Processed with VSCOcam

Do this until you have 4 cups of cauliflower “rice”.

Processed with VSCOcam

Cook this rice in a sauce pan with 1 – 2″ of boiling water for 5 minutes.

  • The next step is really important and that is to squeeze the excess water out of the cauliflower.
  • I strained it by using a fine meshed strainer and a spoon.
  • Over a bowl I pressed the rice firmly until the excess water was squeezed out -
  • Then put the dry cooked rice in a bowl.
  • Processed with VSCOcam

In another bowl lightly beat the egg – and add the grated cheese.

Processed with VSCOcam

Add the cauliflower rice to this and stir together well. 

Processed with VSCOcam

Form into a ball and place on a sheet of parchment paper on a baking sheet.

(I did not have parchment paper so I greased a nonstick pan and pressed it into a circle about 1/2″ thick – although I would advise using the paper as it was a little difficult removing it from the pan)

Processed with VSCOcam

Bake for 30 – 40 minutes until golden.  

While it is baking you can start preparing the toppings you plan to use. On my pizza I went with a spring vegetable combination.

 Thinly slice:

  • asparagus   (3 – 5 spears)
  • red pepper  (1/2 of a pepper)
  • red onions  (3 – 4 baby onions or 1/3 large)

Saute the vegetables in a skillet with 1 – 2 TB. of  olive oil until lightly golden – set aside. 

Shave about 1/2 cup of  parmesan with a vegetable peeler and set it aside.

When the crust is ready arrange your vegetables on top, and spread the shaved cheese over it.

Put back in the oven for 5 – 10 minutes or until the cheese is melted. 

Right before serving I topped the pizza with some pea tendrils. Then I seasoned it with sea salt and freshly ground pepper.

I also sprinkled the top with some red pepper flakes.

Processed with VSCOcam

Serve and enjoy!

 

 

 

 

 

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>