I love pizza. I can eat it any time, any day. Unfortunately, traditional pizza is loaded with calories and carbs–things I tend to get too much of during a regular day.
You can imagine my joy, then, when I discovered this recipe for cauliflower pizza crust. Doubled, it makes the same size of crust I usually make for about half of the calories (if you use low fat mozzarella). I couldn’t wait to try it! Within a week, I finally got my chance.
I’ll readily admit I was expecting to be disappointed. I expected it to taste like–well, cauliflower. I followed all the directions, except I doubled the ingredients to make a normal sized crust. Once I had it made and baked, it resembled a large pancake. I threw my toppings on and put it under the broiler. When the cheese I put on top was bubbling and starting to brown, I pulled it out the oven and let it cool for about five seconds before I HAD to take a snitch bite.
Holy cow this stuff is good.
The crust tasted like the best pizza crust ever. It really didn’t taste like cauliflower at all. Sadly, my toppings were a little bit wet and made the dough a bit too soggy to eat without a plate and fork. Aside from that, it was perfect. On the plus side, I didn’t have to put much cheese on top since there was so much cheesy flavor in the crust already.
What did I learn? Well, I made my crust about 1/4″ thick. Next time, I’m going to make about 1/8″ thick so I get a crispier crust and more room for toppings. Also, I am going to bake my pizza a second time with the toppings instead of putting it under the broiler. I think both of these changes will give me the crust I like. I’m using a baking stone, so if you’re planning on using a metal pan, you may want to try the original recipe first. Also, to cut down on the cholesterol, I’m thinking about substituting the eggs in the crust with a flax seed/water paste.
Cauliflower Pizza Crust
Lightly modified from Eat. Drink. Smile.
Original recipe from The Lighter Side
- 2 cups cooked, riced cauliflower
- 2 cups shredded low fat mozzarella cheese
- 2 eggs, beaten
- 2 tsp dried oregano
- 2 tsp garlic powder
- Preheat oven to 450 degrees. Oil a 14-16″ baking stone.
- In a medium bowl, stir together the cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the baking stone and pat out into a 14-16″ round.
- Bake at 450 degrees for 15 minutes or until the crust is just starting to brown around the edges. I put mine on the lowest rack to make sure my crust would be as crispy as possible.
- Remove from oven. To the crust, add sauce, toppings and cheese. Put the topped pizza back in the oven and bake an additional 10-15 minutes until cheese is melted and starting to brown.
- Calories 694
- Calories from Fat 361
- Total Fat 40.1g
- Saturated Fat 20.9g
- Cholesterol 462mg
- Sodium 1237mg
- Total Carbohydrates 22.9g
- Dietary Fiber 7.5g
- Sugars 7.3g
- Protein 64.7g
This is just how I made it. If you want to know more about ricing cauliflower, omitting eggs, avoiding the microwave, other variations, or see a picture, I highly recommend looking at the original recipe or modified recipe and reading through the comments. Happy cooking!
3 Comments Add yours
I love it! Lightly modifying it essentially brought it back to the original amounts I originally intended for the recipe! I am glad you like it.
Your Lighter Side
Oh neat! I will update the post to link back to you too. 🙂