The grated cauliflower florets being dried are on the left. Once dry, mix in with remaining ingredients.
Well, most of my blog posts involve recipes that are fairly simple and easy to make, but I am letting you know right now that this is not one of them! Ha! I wanted to give this recipe a try because I am all about adding veggies into a meal wherever I can, but I am not sure how often I will be making this one in the future.I tried this twice in the last week and both times found it to be just “okay” after a very labor-intensive preparation process.
By using a cauliflower crust, the pizza is relatively low- carb compared to a conventional pizza, which is typically not desirable for the competitive athlete, who depends on carbohydrates for fuel and recovery. However, those with celiac disease can enjoy as many slices of this naturally gluten-free pizza as they want!
Anyways, I thought the idea was an interesting one so I still thought I would share it with you. Inspiration was found here for the crust, and here for a yummy basil, nectarine and balsamic pizza. Let me know if you have a better experience with this than I did.
Finished crust, ready for your creative decoration
- 1 egg
- 1 C plain nonfat greek yogurt
- 2 C grated cauliflower (I used my food processor and it only took a few seconds to grind each cup)
- 1 tsp Italian seasoning ( I used this.)
- Your choice of pizza toppings, check out the two variations I tried below
Thin layer of pizza sauce, chopped spinach and basil leaves, sliced tomato & goat cheese. I would recommend less cheese, this was too much!! Oops.
Directions: Pulse cauliflower in food processor 1 C at a time until it is grated as much as possible. Press each batch between a towel or paper towel to remove as much moisture as possible (this is the time consuming part!), allow to air dry further if you are doing other tasks in the kitchen. Combine with egg, yogurt, and seasoning in a bowl and mix well. Spread onto a pizza pan and bake for 30 minutes at 400 degrees. Add toppings and put back in the oven for 10-12 minutes. Let cool and enjoy!
Also worth mentioning about this pizza “crust” is that it definitely does not have the same flavor, texture, or strength that a normal crust would have. I thought it tasted good and provides a good alternative for those looking for low-carb pizza options, but the crust is kind of crumbly and falls apart easily. The basil, nectarine, and balsamic pizza was delicious!! Amazing flavor combination–try that one! A final warning is that your kitchen WILL smell like cauliflower for the rest of the afternoon. I bet you are just dying to make this now after the glowing review I have given this recipe! : )