So I’d heard about cauliflower pizza crusts for awhile and this weekend decided to make it. I like recipes where you can sneak in more vegetables to cut down on calories, and this recipe is a delicious revelation! Freshly grated cauliflower bound together with egg and cheese serves as the base for the creative crust.
There are heaps of recipes that suggest you wring the water out of the cauliflower – which I didn’t do. I found after you baked the crusts for longer (about 20 minutes) they became quite crispy anyway. However feel free to wring the water out after the cauliflower has been cooked, and then just bake the crusts for only 10 minutes.
Makes 2 x 25cm pizzas
What you need
1 large cauliflower
½ teaspoon garlic salt
½ teaspoon oregano
½ chilli flakes
1 cup grated pizza cheese (blend of mozzarella, cheddar and parmesan cheeses)
6 tablespoon pizza sauce
Pizza toppings of your choice
What to do
Preheat the oven to 220ºC. Then grind up the cauliflower in your food processor or blender. Don’t have a food processor? That’s fine, you can use a box grater.
Cook the cauliflower in your microwave for 8 minutes.
Mix the cauliflower with the eggs, cheese and the seasonings, plus any other seasonings you want. You don’t have to be too exact.
Once that’s done, form it into two pizza crusts and bake for about 20 minutes (until it starts to get golden). Do this without any toppings.
Remove your dough from the oven and add some pizza sauce, a sprinkling of cheese, and your toppings. Then return it to the oven to cook for another 10 minutes, until the cheese is melted.
Remove from the oven and try to let it cool for a couple of minutes before slicing it up. Enjoy!
The toppings I used were Pepperoni, Mushroom and Capsicum, and also Ham and Pineapple.