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.
Put them in batches into a food processor.
Do this until you have 4 cups of cauliflower “rice”.
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.
In another bowl lightly beat the egg – and add the grated cheese.
Add the cauliflower rice to this and stir together well.
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)
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.
- 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.
Serve and enjoy!