Cauliflower Pizza with Colorful Vegetable Toppings

I have been craving cauliflower pizza for awhile! It is so delicious, has very few carbs, is full of healthy vegetables and is gluten free as well.  So I finally decided to give it a try again. I had made one a few years ago and really loved it, but I remember it did take some work to make it from scratch.  (These days you can save yourself some time and buy the cauliflower “pre-riced” in many grocery stores, which really does save you some steps).

I bought a whole cauliflower to make it from scratch and used my food processor to rice it myself. Honestly it is not that difficult to do.. .just an extra step or two! And I have to say it turned out so good that I really enjoyed it.  In fact next time I may buy the “pre-riced” cauliflower to encourage me to make it more often.  (that way I won’t have to take out the food processor – or clean it afterwards either!)

  • Ingredients for the crust:
  • 1 whole cauliflower
  • 1/3 cup of grated parmesan cheese
  • one egg  (beaten)
  • salt & pepper to taste
  • 1/2 teaspoon of Italian dried spices
  • Ingredients for the Topping:
  • 1/2 cup of marinara sauce
  • several cups of chopped vegetables of your choice
  • I used; fennel, mushrooms, cherry tomatoes, red onion, cabbage
  • 1/2 – 1 cup of shredded mozzarella cheese
  • The process:
  • Cut the cauliflower into florets. Bring out the food processor.

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Place the florets in two batches into the food processor and pulse until riced into granule like pieces.

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Next, the cauliflower needs to cook, so either bake it in the oven for about 15  minutes – or microwave it for 8 minutes.

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Form the riced cauliflower into a ball. Using cheesecloth or a clean cotton dish cloth squeeze the ball over the sink

or a bowl until as much of the liquid you can get comes out of it. The more liquid you remove, the crisper the crust will be!

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After this process, place the rice ball in a bowl, along with a beaten egg, 1/3 cup of parmesan and salt pepper & some Italian seasoning.

Mix together well and then press the cauliflower dough into a round or rectangular pizza pan that has been covered with parchment paper.

Bake at 375  – 400 degrees until it browns lightly on the edges – for about 20 – 25 minutes.

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While the crust is baking, cut and prepare your toppings. You can really use any choice of vegetables that you like.

I used mushrooms, fennel, cherry tomatoes, red onion and cabbage. Zucchini, broccoli & eggplant would be other good additions.

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Remove the crust from the oven and spread the marinara over it to about 1/2″ to the edge.  Add 1/2 of the grated cheese in islands over that.

Place the chopped vegetables on top and then add the rest of the grated cheese. Place in the oven at 400 degrees for another

10 or 15 minutes until the cheese is bubbly and the vegetables are lightly cooked. (You can broil it for a few minutes if you like it more well done)

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Remove from the oven and cut the cauliflower pizza just as you would a regular pizza with a pizza cutter or knife.

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I added a touch more parmesan, salt & pepper and some fennel fronds to the top for color and flavor.

This pizza was light and delicious and felt very healthy to eat as it is mostly vegetables. I will definitely be making it again soon!

Serve and enjoy! 

 

 

 

 

 

 

 

 

 

 

 

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