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Cauliflower crust pizza

I have to admit, when I first heard of cauliflower crust pizza - I was like "Please, get out of here, I want my pizza slice to be real! Show me the bread! Veggies, you're already on top, don't take the bottom away from me now too!"


But to be completely honest, now that I've tried it - I can officially say I'm a total sucker for cauliflower crust - wait for me guys I'm jumping on that bandwagon too! This stuff is totally awesome!


I couldn't believe it when people would say, it feels like bread, and tastes even better too - you won't even tell there's cauliflower! I thought those were all lies and fabrications!


But it's all totally true, and especially because it's homemade, you know exactly what went in there is clean and 100% simple.


Here's the deal...


Cauliflower crust pizza

What you need to make this delicious veggie and feta cauliflower crust pizza:


Crust:

- 1 medium head of cauliflower

- 1 egg - 2 tbsp 0% fat Greek yogurt

- 3/4 tsp salt

- 1/2 tsp natural Italian herb seasoning

- 1/2 tsp dried rosemary

- Fresh ground pepper

- 4-5 dry and clean kitchen towels


Topping:


- 1/2 cup feta cheese

- 1 tbsp olive oil

- 8-10 mushrooms

- 10-12 cherry tomatoes

- 1 cup baby spinach - Muti pizza sauce

- Salt

- Fresh pepper

- Italian herb seasoning

- Dried rosemary


Steps:


1- Pre-heat oven to 200 degrees C and line a tray with parchment paper. If you don't have parchment paper, use any oven-safe tray and brush with cooking oil to avoid sticking.


2- Start by washing and removing the stem from the cauliflower, and cutting the cauliflower up into florets.

3- Grind the cauliflower in the food processor, or if you don't have one like me, use your nutribullet. You will have to do this one small bunch at a time to really get the cauliflower to be grounded up into snow-flake like powder.

4- Once grinder, place the powder in a microwave-safe bowl and cover and set on high heat for 4 minutes to cook. If you don't have a microwave or. don't want to use one, you can cook the cauliflower on the stove top by placing in a pot and adding hot water just enough to cover it, and letting it cooking for 10 minutes on low heat, covered, or until water has disappeared (similar to rice)

5- For both methods, this is the tough bit: once cooked, first place the cauliflower powder in a strainer and strain out the excess water. Then place in the center of a kitchen towel and attach all ends together then squeeze from the center, keep squeezing hard until all excess water is removed (ps. do this over a sink!) You will have to use at least 3-4 different dry kitchen towels until all the water is squeezed out. You will end up with a somewhat dry powder that is similar to pizza crust powder.


5- Once dry, place the cauliflower powder in a bowl, then add all seasoning mentioned above (salt, pepper, Italian herb seasoning, dried rosemary). Mix well together.

6- In a separate bowl, mix together the eggs with the yogurt and whisk until well combined. Pour the mixture over the cauliflower powder and use your hands to form into the pizza crust.

7- Now place the cauliflower pmixture on the parchment paper (or brushed pizza tray) and use your hands to shape into the pizza crust, spreading more of the crust to the outer edges to create a higher outer crust.

8- Place in the oven and bake at 200 F for 35 minutes. The color should turn out golden light brown when ready.


9- In the meantime prepare your toppings: in a bowl, mix the feta cheese with the olive oil with your hands to form feta cheese crumbs. Set aside. Chop the mushrooms and cherry tomatoes and cook in a pan with a little bit of cooking oil on the oven-top on low heat for 5-7 minutes or until mushrooms are brown. Add the spinach in and stir for an additional minute. Set aside.

10- Once pizza crust is ready, spread your Mutti pizza sauce, then add 1/2 the feta cheese crumbs, then the veggie toppings, then the remaining feta cheese crumbs. Bake for an additional 5 minutes, then broil to let the top turn a nice shade of light brown.


11- Let it cool down if you can resist and serve immediately!


This is a challenging recipe and takes some time and effort. Be sure to set aside 2 hours in the kitchen if you want to try this! It is totally worth it, believe me!

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