Remember when cauliflower was the last thing you’d eat, sadly pushing soggy florets around your plate? Not anymore! These days, cauliflower has “cool” power, offering a tasty (and healthy) alternative to rice, grilled cheese sandwiches and more.
This cauliflower crust pizza is high in flavor, low in fat and sneaks vitamin C, potassium and folate into every bite. We offer a few optional toppings below, but you can get creative by adding your favorites.
Margherita Pizza With Cauliflower Crust (recipe)
Yields 8 servings
Cauliflower Crust Ingredients
5 cups small cauliflower florets (about 1 head)
1/2 cup flour
1/4 cup Parmesan cheese, grated
1 egg, beaten
1 cup low-moisture mozzarella cheese, shredded
8 ounces mozzarella cheese, sliced
1/2 cup pizza sauce
1/4 cup fresh basil leaves, torn and loosely packed
1 small tomato, sliced
1/8 cup spinach, shredded
1/8 cup broccoli, finely chopped
Heat oven to 425° F.
In a food processor, add half the cauliflower and pulse until it resembles rice. Spoon into a bowl. Add the rest of the cauliflower to the processor and repeat previous steps. Cover the bowl with waxed paper and microwave on high for 4 to 6 minutes, or until cauliflower is softened. Let cool.
Spoon cauliflower onto a clean kitchen towel, and wring out until it is dry. In a large bowl, mix cauliflower with flour, Parmesan cheese, egg and shredded mozzarella cheese.
Spray a cookie sheet with nonstick cooking spray. Gently press the cauliflower mixture onto the bottom of the pan. Spread pizza sauce evenly on top, and follow with mozzarella slices. Add optional toppings, if desired. Bake for 6 minutes, or until the cheese is melted. Top with fresh basil before serving.