So you’ve heard of this bizarre thing called cauliflower pizza. You most likely haven’t had the guts to make it. I don’t blame you one bit! I promise I have not lost my mind. In fact, I’m saving you from cheating with real pizza. It’s truly the best substitute. I was incredibly skeptical of cauliflower pizza. Anything goes with pizza, right? Anything but, STINKY cauliflower. Pizza is supposed to be the ultimate meal splurge. Why the heck would I ruin such a coveted food by adding cauliflower to it?
I love pizza just like you and everyone else on planet earth and could eat the damn pie every day. I desperately needed a guilt-free pizza recipe so I wouldn’t blow up like a blimp. After a bit of research, and taste sampling, I found that by substituting flour pizza crust for cauliflower pizza crust was the cure to my addiction. A 14″ slice of regular crust pizza is 285 calories compared to half of a cauliflower crust pizza that is just 300 calories! Incredible. Sure it’s a pain in the butt to make pizza from scratch, but it’s worth saving yourself from the calories and guilt.
The crust is the only changing factor. I keep my favorite toppings; marinara sauce, mozzarella cheese, parmesan cheese, Italian sausage, pepperoni, basil, tomato, sundried tomatoes, and olives. Perfection. Using a large head of cauliflower will be enough pizza for two adults. My husband and I have big appetites and the cauliflower pizza was plenty for the both of us to share.
Gourmet Cauliflower Pizza
- Dash of olive oil; to paint parchment paper
- 1 Large medium to large sized head of cauliflower
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon garlic powder
- Optional sprinkle of crushed red pepper flakes
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 egg whisked
- Preheat oven to 450 degrees.
- Place cauliflower florets in food processor (or shred using a box grater) & pulse until cauliflower is a rice like consistency. Place cauliflower rice into a microwave-safe dish. Cover and steam for 3 minuets or more in the microwave. Leave covered to stand for a further 2-3 minutes. Let cool. Squeeze steamed cauliflower rice in a clean dish towel to rid all moisture. I squeezed about a cup of water from the cauliflower.
- Sir in the cauliflower rice, salt, dried basil, oregano or Italian seasoning, garlic powder, optional red pepper flakes, parmesan, mozzarella, and whisked egg. Use your hands & mix away!
- Transfer the cauliflower dough to oiled parchment paper that is set on a baking sheet or a pizza stone. Spread evenly into a circle, square, or rectangle. Bake for 9-12 minutes until golden brown & crispy around the edges!
- Add your desired toppings; as much sauce and cheese and whatever else you want! Slide the baking sheet or pizza stone with parchment paper back in the oven and bake for another 7-10 minutes until you have an ooey-gooey, bubbly pie!