Healthy pizza? It’s not an oxymoron… it’s entirely possible, courtesy of the wonder vegetable cauliflower. Unlike some stronger flavored cruciferous vegetables like broccoli and Brussels sprouts, cauliflower is mild and takes on the taste of whatever you cook it with.
This is why cauliflower makes an excellent substitute for mashed potatoes and is crave-worthy when you roast it with some garlic, butter, and Himalayan salt. But cauliflower crust pizza?
It really works, and the crust is far more crust-like than you’d imagine (unless you’ve tried it before!). The recipe that follows, posted by Pop Sugar, came from, ironically, Paula Deen, who appears eager to turn over a healthier new leaf. I’ve modified it slightly but the gist is the same… feel free to add on even more veggies if you like.
Cauliflower Crust Pizza
- 2 teaspoons melted butter or coconut oil
- 2 ½ cups organic cauliflower, grated (about 1/2 a large head)
- 1 large organic pastured egg, lightly beaten
- 1 ¼ cups shredded mozzarella cheese, preferably raw
- 2 tablespoons grated parmesan cheese
- Kosher or Himalayan salt and freshly ground black pepper
- ¼ cup tomato sauce (avoid canned, use natural jarred or fresh)
- 1 cup organic grape tomatoes, sliced in half
- 2 cloves garlic, sliced
- ¼ teaspoon crushed red pepper flakes
- Fresh basil leaves, optional
- Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF.
- Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Steam until soft and let cool.
- Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round prepared pizza pan. Coat lightly with melted butter or coconut oil and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, ¼ cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.