I admit, I don’t love many “low cal substitutions”. I will also be the first to confess that they do not taste like the carb-heavy not-as-good-for-you versions. But when it comes to pizza on a weeknight, I’m willing to make some sacrifices for a lighter alternative. I would not say the cauliflower pizza crust tastes just like the bread – it doesn’t. But is it still really delicious? Hell yes. It’s different, but still GOOD in it’s own “wow that’s surprisingly good” way.
This isn’t “tofurkey” pretending to be something it’s not – it’s a whole new take on pizza.
My biggest issue with cauliflower pizza crust is the fact that you have to grate a head of cauliflower into tiny pieces. Now, since cauliflower pizza crust is trendy, many big veggie brands are selling it pre-grated. I know, it’s cheating. But when it comes to trying to eat healthier on a busy weeknight, there is nothing wrong with a shortcut that leads to a lower calorie meal.
So for this I used the pre-packaged “cauliflower crumbles” (found right next to the heads of cauliflower at the supermarket). But if you have a food processor (or a very strong hand and excellent cheese grater) you can grate it yourself. Then it’s just a few minutes in the microwave, some cooling on a paper towel, and then you mix with a few Italian spices, cheeses, and an egg.
You’ll want to cook it until it’s nice and crispy first, and then add some toppings. For mine I chose the classics – spinach, sliced tomatoes, and shredded mozzarella cheese.
And then it’s just baked to gooey perfection. I ate this with a fork and knife and it was delicious – without the guilt!
Cauliflower Pizza Crust
- 16 oz. cauliflower crumbles or 1 head of cauliflower, grated
- 1 egg beaten
- 1/4 c. skim mozzarella cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- pinch kosher salt
- pinch pepper
Place cauliflower crumbles in microwavable bowl and microwave for 4 minutes (or if crumbles came in a steamable bag, cook according to package directions). Let cool for 1 minute.
Spread cooked cauliflower on a baking sheet lined with paper towels. Let cool for 10 minutes and then pat dry with more paper towels to absorb moisture.
Add cauliflower to a bowl and add remaining ingredients. Mix well.
Press cauliflower mixture onto a baking sheet lined with parchment paper and press into a thin circle, about 1/4 inch thick. (If you have a pizza stone, place parchment paper on pizza stone.)
Bake 15-20 minutes, until crust is beginning to brown and crispy.
Add desired pizza toppings and bake a few minutes more.
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