I bet you didn’t know it was thing but it is! Every Friday at the school I teach at our children order dominos pizza! I can’t ever resist the 3 P’s (pizza, popcorn, and pastries). I struggle every week to not eat pizza! It smells good and is cheese and bready and all sorts of goodness ahhhhhh… I just suffered threw the pain of all of my kids eating pizza and I had cereal; gross, nasty, soggy, bland, and not cheesy goodness. So as I am basking in my bitterness I have decided to find a healthy pizza alternative!
Thinking about having it for dinner y’all!
Cauliflower Pizza Crust Recipe
1 head cauliflower 7 – 8″ wide
1 egg, large
1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
1 tsp Italian (or rosemary, basil, parsley) herb seasoning
1/8 tsp salt
1/4 tsp freshly ground black pepper
Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
Place on a prepared baking sheet and bake for 15 mins.
Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out. Muscle work.:)
Increase oven T to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine.
Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
Bake for 15 – 20 minutes and remove from the oven.
Top with your favourite toppings and bake again until cheese on top turns golden brown.
Slice and enjoy.
Nutritional Info (crust only, no toppings)
Servings Per Recipe: 8
Amount Per Serving = 1 slice:
Total Fat: 2.7 g
Cholesterol: 28.2 mg
Sodium: 191.6 mg
Total Carbs: 5.7 g
Dietary Fiber: 2.6 g
Protein: 5.5 g
WW Points+: 2
Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.