Healthy cauliflower pizza crust? Does that even exist? Will it even compare to the real deal?
I had the opportunity to live in New York “back in my day,” and was so grateful to taste some amazing pizza. Some would say the best pizza in the world. There aren’t many food memories that can compare with walking down Broadway with a greasy slice folded in your hand, bright lights all around and an incredible energy in the air. Chicagoians, settle down. This blog isn’t about you. You’ll have your blog. Your thick, bread pizza blog. Soon. 🙂
Ah, but then we grow up and we start to pay a little more attention to our health. Cut back here and there. Oh, I still enjoy a slice every now and then. These days….I’m delighted when I find a short cut, or something healthy that tastes amazing and almost like the real deal. Enter: the Cauliflower Pizza Crust.
I’m not going to blog smoke up your cauliflower and tell you it tastes exactly like the real deal. This healthy cauliflower pizza crust is a very good alternative though, where it allows you to still have the great toppings you know and love on a pizza, but without the guilt of a butter, gluten loaded traditional pizza crust.
**A note on the crust: I have found that the more moisture (water) you can squeeze, drain, sit on, pressure out of the cauliflower…the better. The thinner you make the crust….the better. It will be less bread like and crispier.**
Healthy Cauliflower Pizza Crust
1 cauliflower head
2 large eggs slightly beaten
1/2 cup of mozzarella cheese
1/4 cup plus 1 Tbsp parmesan cheese
1 tsp Italian seasoning blend
1/2 tsp pepper
1/2 tsp garlic salt
Olive Oil cooking spray
Optional Garlic Infused Olive Oil to brush crust with
Heat oven to 425. Prepare a medium to large pan with parchment paper, ready for 2 round or rectangle pizzas.Take cauliflower head and place in a food processor. Blend until it resembles rice. Put in a microwave safe bowl, cover lightly with wrap and cook approx 4 minutes. Can also work in 2 batches for 2-3 minutes each.Remove, remove wrap and let cool 3-4 minutes. This is where you need to be patient. Either lay it all out on a towel for an hour, or you’ll be squeezing for 10 minutes. I may even experiment and squeeze the liquid out, wait an hour and do it again. I used an old, worn T-shirt because we didn’t have any cheese cloths. If you have a cheese cloth, use it and squeeze as much water as humanly possible out. I used hubby to use his brawny muscles to squeeze, squeeze, squeeze and I still think it could have been done a 2nd time an hour later.Put in a bowl and add all ingredients. (It will appear much less and like mush) It’s ok. Mix well and form 2 round or rectangle pizzas with the cauliflower mixture. **This is also key… the thinner you make it, the less bread-like it tastes but not too thin.
Spray lightly with an olive oil cooking spray. Cook approx 15 minutes. Golden to dark brown. Remove.
**Optional – brush crust with garlic infused olive oil**
Top with your favorite toppings. In mine, I used bbq sauce, mozzarella cheese, thin slices of red onion and pre-cooked chicken. Top with either basil, or cilantro. On the other, just standard pizza sauce, cheese, and pepperoni.