Many many moons ago, I saw a recipe on Janetha’s blog for a cauliflower crust pizza, and I remember thinking that it sounded delicious.
Then that whole bronchitis/asthma/hospital thing happened, and then the whole “being mindful about what I eat” thing went to crap. I recommitted to a healthy eating plan, and what better way to kick off the whole shebang than with a low-carb, gluten-free, veggie-filled cauliflower-crust pizza?
I made two pizzas, so this recipe should probably be cut in half for people who only want to make one… or who have a person in their house with whom they can agree on toppings.
It certainly looked like pizza, and tasted remarkably like pizza with a cauliflower undertone, but unfortunately we couldn’t pick up the pieces like a regular pizza.
It definitely hit the “pizza” spot though, and was satisfying in a different way than traditional pizza. I don’t feel gross and weighed down, but rather just not hungry. It’s rather nice.
Cauliflower Pizza Crust
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: bake entree low-carb gluten-free south beach diet cauliflower
Ingredients (2 pizzas)
- 1 head cauliflower, cut into small pieces
- 8 ounces shredded parmesan cheese
- 3 eggs
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Pre-heat the oven to 425°F
Place the raw cauliflower into the bowl of your food processor. Pulse until a fine “rice” forms. Don’t pulse too long or else you’ll puree it and it won’t work the same.
Transfer the cauliflower to a mixing bowl, add the remaining ingredients, and mix well.
Press onto a greased pizza pan or cookie sheet (or both!) and bake until the edges are lightly browned, about 20 minutes.
Top as desired, then bake again until browned, another 20 minutes.
Allow to cool about 10 minutes before serving.