Carbs, mmmmm. I love ’em. I love them in pizza and sandwiches and pasta and any other form those tasty little guys are served up in. Unfortunately, the feeling is not mutual. So the other night, I decided to try to trick my taste buds. And I’ll be darned, it worked. Not only did this cauliflower crust pizza look just like pizza, it tasted like it too! I will admit, the consistency is a bit off, but the flavor was all there.
For the crust:
- 1 medium sized head of cauliflower
- 1 cup low fat shredded mozzarella cheese (I found a mozzarella and provolone blend that was perfect!)
- 1 egg
- 1/2 tsp dried oregano
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic salt
- 1/2 tsp onion powder
- Olive oil
For the toppings:
- Margherita pizza: Fresh mozzarella cheese, fresh basil leaves, sliced tomato
- Pepperoni pizza: Turkey pepperoni, shredded mozzarella cheese, marinara sauce.
Preheat your oven to 450°. Rice the cauliflower. Grab your cheese grater and grate, baby grate. Put the riced cauliflower in a microwave save bowl and cook for 4 minutes. Stir the cauliflower, and cook again for another 4 minutes. Once it’s cooked, make sure you squeeze out any excess water. The easiest way to do this is to put it in a clean dish towel and simple squeeze the water out over the sink (careful, it’s hot!)
In a large bowl, combine the cauliflower, shredded cheese, egg, oregano, Italian seasoning, garlic salt, and onion powder. Stir the mixture until it’s a smooth dough-like consistency.
This recipe will make one medium size or two small personal sized pizzas. If you’re making two like I did, separate the dough in half. Then, use your hands and channel your inner sculptor to mold the dough into a circle or square on the baking sheet. Keep just a thin layer of dough in the center (about 1/4 inch), while leaving taller sides to create the crust of the pizza. If you don’t create a taller crust, your sauce and cheese will spill over the sides when you add the toppings.
Brush the crust with olive oil and bake in the oven for 15 minutes. Now this is key: After the 15 minutes is up, take the crusts out and flip them upside down on the baking sheet. Broil for 3-4 minutes. Watch them carefully while they broil. The broiler can take any food from delicious to destroyed in a mere matter of minutes. If you don’t broil the bottoms, it will be a little soft and may not hold form when you eat it. Broiling will add that extra crunch and remove excess moisture.