Cauliflower Pizza just out of oven lightened

Crazy-Good Cauliflower Pizza just out of the oven

Most of you will have heard of using chopped up cauliflower as a pizza crust. It doesn’t necessarily sound all that appealing, does it? I thought it would be mushy.  That may be why it took me a while to give it a try … and it’s so nice to be proven wrong.

When I finally got around to making my own version, I discovered that it tastes awesome, skookum, and is jam-packed with taste and nutrition. YES!

It’s  another great way get that cheesy, almost bready, flavour & texture without messing with dairy or gluten.

I love it when I find something so great that’s also easy to prepare.

Crazy-Good Cauliflower Crust Pizza

(inspired by a recipe from Your Lighter Side)

Crust Ingredients:

  • 1 heaping cup ‘riced’ raw cauliflower
  • 1 scant cup Cashew Cheese (recipe on my blog at JanJensenTLC.com)
  • 1 egg, beaten
  • 1 large clove garlic minced
  • 1 tsp dried oregano leaves
  • ½ heaping tsp Himilayan Rock salt

Toppings:

  • Onion, mushroom, red pepper, artichoke heart, grape tomatoes … or whatever your tastebuds desire!

Preheat oven to 425-450° F

Pulse the cauliflower in a food processor (it only takes a few pulses). I used about ½ a small sized cauliflower for 1 heaping cup of riced cauliflower. Pour into a mixing bowl and add the rest of the ingredients. Mix together thoroughly.

Scoop the resulting mixture onto a cookie sheet and spread into a circle approximately 9” in diameter. The original recipe called for an oiled cookie sheet but I used parchment paper and it turned out great. You choose.

Bake at 450° F degrees for 15 minutes. I went for 425° F using a convection oven.

Remove from oven. Add sauce and toppings to the crust . Place under a broiler at high heat for approximately 4-5 minutes.

*Note that toppings need to be precooked since you are only broiling for a few minutes. I sliced most of my toppings very thinly and had them on the rack (also on parchment) below the pizza crust for 5-10 minutes. I left the grape tomatoes and artichoke hearts uncooked – a few minutes under the broiler was enough for them.

I did not use a sauce cause I didn’t have anything made up at the time … and it was outrageously tasty anyway.

My Tomato Marinara Sauce from ‘Recipes for Loving The Body You’re In’ (Page 39) makes a great pizza sauce!

You can buy Recipes for Loving The Body You’re In HERE

Enjoy!

 

 

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