Cauliflower Crust Pizza
This Cauliflower Crust Pizza is veggie packed and absolutely delicious. Once you have the crust, make my two varieties for a satisfying and healthy meal!
Servings:2
Ingredients
For the Cauliflower Crust
- 2 cups riced cauliflower, approx 1 medium head cauliflower, blitz until fine.
- 3/4 cup almond flour
- 1/2 cup shredded parmesan
- 2 eggs
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
For the Italian Pizza Sauce
- 1 tbsp olive oil, extra virgin
- 1/2 tsp garlic powder
- 1 14 oz can chopped tomatoes
- 2 large basil sprigs
- salt to taste
- sugar to taste
- cracked black pepper to taste
For a Spice Margarita Pizza
- 1/3 cup Italian pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp red pepper flakes
- fresh basil
For a Pesto Antipasto Pizza
- 1/3 cup Best Easy Pesto
- 1/3 cup jarred antipasto vegetables, roasted peppers, sun-dried tomatoes, marinated eggplant, and marinated artichoke all work well.
- 1/2 cup shredded mozzarella cheese
Instructions
- Cover the riced cauliflower in a glass bowl with kitchen wrap with a few small holes poked in the top and microwave for 6 minutes at 600 W until tender and steaming. Set aside to cool a little while you prepare the rest of the ingredients.
- Preheat the oven to 390 and prepare a baking sheet with a piece of baking parchment.
- To make the Italian Pizza Sauce, warm the olive oil in a saucepan over medium heat. Once it is shimmering, stir in the garlic powder. Almost instantly, add the tomatoes. Add a pinch of salt and sugar and submerge the basil sprigs. Once the sauce is bubbling, reduce the heat to low and allow it to simmer, uncovered whilst you get on with the pizza base. When you're ready to use the sauce, remove the basil sprigs, check to see if it needs more salt if it is a bit too bland, or sugar if it is a bit to acidic. Using a stick blender, blitz until smooth. Leftovers will keep in a sterilized jar in the fridge for up to a week.
- Transfer the riced cauliflower to a large piece of cheesecloth, and gather the edges up so it is in a ball with you hand sealing the top. Over the sink, proceed to squeeze out as much of the liquid as possible. If you feel like you've got it all, go away for a few minutes, come back, and do it again. Alternatively, you can just use paper towel to grab a handful of cauliflower at a time and squeeze out the excess water. The more water you remove from the cauliflower, the stronger your pizza base will be!
- Add the cauliflower "pulp" to a large bowl and add the almond flour, shredded parmesan, eggs, salt, garlic powder, and oregano. Mix with a spoon, then your hands until the mixture comes together in a bowl of dough. Press it down on the prepared baking sheet and smooth it into a round pizza base.
- Bake the pizza base for 10-15 minutes until golden. Remove from the oven and add your sauce, cheese and toppings.
- Bake for a further 10-15 minutes until the cheese is melty, bubbling and golden. For the Spicy Margarita Pizza, serve with fresh basil if desired.
Notes
- Get ahead by steaming the cauliflower in advance. The cooler it is the easier it is to squeeze all the liquid out of it!
- If you don’t have a microwave, pour boiling water over the cauliflower in a saucepan and set over a high heat. Once it is bubbling, remove from the heat and drain. Once the cauliflower has stopped steaming, proceed with the recipe.