Recipe: Grain-Free Cauliflower Pizza Crust

recipe: Pizza and Pasta

I will not claim that this is just like a greasy double-stuffed delivery pizza, but I do believe this cauliflower crust will please any junk-food lover. And the good news is that the recipe is pretty foolproof! Below, I’ve shared the recipe for dairy-free cauliflower pizza crust and my two favorite toppings to use: zucchini and asparagus. The best part about these pizzas is that you can enjoy every guilt-free bite because even the crust is super nutritious!

Ingredients

  • Cauliflower Crust
  • 1 large head of cauliflower (or 2 small ones)
  • 1 egg
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon Himalayan sea salt
  • Lemon Zucchini Pizza
  • 1/2 medium zucchini, thinly sliced into coins
  • Soft goat cheese
  • Basil, lemon zest and a squeeze of lemon for garnish
  • Asparagus Pizza
  • 4-5 large stocks of asparagus, boiled for 7 minutes and then cut in half lengthwise
  • 1-2 scallions, chopped
  • Mozzarella
  • Himalayan sea salt and cracked pepper to taste

Directions

  1. Preheat oven to 450 F.
  2. Cut off all the florets from your head of cauliflower. It’s important to not get too much of the harder stem because otherwise the crust will be more crumbly.
  3. In a food processor, pulse the cauliflower florets until they begin to stick to the sides of the bowl and have a couscous-like consistency. You may have to do this in two batches.
  4. Transfer processed cauliflower into a microwave-safe bowl and microwave for 4 minutes.
  5. Let cool and then pour into a tea towel and ring out the water as best you can. If you don't have a tea towel, pat between two paper towels. The more water you can get out, the better you crusts will hold up!
  6. In a mixer, combine the cauliflower with the rest of the crust ingredients.
  7. Grease a sheet of parchment paper with ghee or olive oil.
  8. Place parchment paper over two stacked cookie sheets (this helps prevent the bottom of the crust from burning. A Silpat mat might work but I haven’t tried it).
  9. Transfer cauliflower mixture onto the parchment paper, divide in two and form two balls. With a spatula or your hands, flatten each ball into an 1/8-1/4 inch thick crust to form two pizzas.
  10. Cook in oven for 20 minutes, turning pan halfway through until the edges are nicely browned.
  11. Let crust stand for five minutes and then desired toppings to each mini-pizza.
  12. Broil crust with toppings for an additional 5 minutes in the oven.

Nutrition Information Per Serving

Serving Size: 1 pizza

Calories: 210

Protein: 13 gram(s)

Fat: 10 gram(s)

Carbohydrates: 24 gram(s)

Fiber: 11 gram(s)

Sugar: 10 gram(s)

Please note that the nutrition is only concerning the cauliflower pizza crust, not the optional toppings.

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Printed from GetHealthyU.com

2 Comments


on June 14, 2017 at 12:35 PM Reply

Quick question - can riced cauliflower be used in place of a head of cauliflower and bypass the food processor?


    on June 14, 2017 at 4:39 PM Reply

    I'm sure that would work!



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