This cauliflower pizza recipe may sound disgusting to all the true pizza lovers but it’s worth giving a try. It’s easy substitute of the traditional pizza crust. Besides being healthy gluten free option, it has also some other advantages. It’s perfect for kids which don’t eat their veggies. It’s also packed with nutrients – vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It’s an excellent source of choline, dietary fiber and omega-3 fatty acids, manganese, phosphorus, and biotin.
In internet you can find several variations of cauliflower pizza recipes. This one works best for me, because it uses frozen cauliflower. Being lightly defrosted, it’s very easy to remove the excess water. As a result, you have great bread like crust.
For one large pizza you need the following ingredients:
1 kilogram frozen cauliflower florets, thawed
2 egg, lightly beaten
½ cup cheese (any of your choice. I used yellow cheese and parmesan)
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
½ teaspoon sea salt
- Preheat the oven to 200C and line a baking sheet with baking paper.
- In a food processor (depending what you have at home you can also use a blender, nutribullet or food chopper) pulse the cauliflower florets several times, until a rice like consistency is achieved. (You can also use smaller one but it will take longer until you have all the cauliflower prepared.) Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. Quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp. This helps having real bread like crust afterwards.
- Place the cauliflower pulp in a large mixing bowl and mix in the eggs, the cheese, oregano, basil, garlic and salt, stirring well to create a uniform mixture.
- Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.
- Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another 10 minutes. I personally started with baking sheet but after 20 minutes of baking I had serious doubts that I’ll be able to flip the crust therefore transferred the mixture to porcelain baking dish. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.
- To complete the pizza, add your favorite sauce and toppings and then bake for another 10 minutes at 200C, until the topping are heated thoroughly. Slice and serve hot.
Basically that’s almost it. The rest can vary depending on your personal taste. I mixed about 100gr. basic tomato sauce with 3 teaspoons olive paste and dried basil. Then I just sprinkled some more cheese, olives, onions and some smoked bacon on top.
Enjoy this delicious cauliflower pizza!