I’m sure everyone has heard of Cauliflower Pizza. I don’t think you can log on to Pinterest with out seeing it at least once. I love the idea of it, such a great way to indulge with out the guilt. However, I have been attempting to make cauliflower pizza for over a year but have been less than impressed with the final results. The last few attempts I have been playing around with the recipe more and have finally gotten it right! I posted a picture of it on my personal Instagram and got flooded with requests for the recipe…so here it is!
I found when I worked with the least amount of ingredients I had the best results. So go ahead and go crazy with the toppings, but keep it simple with the crust. Also note, I have used a food processor to break up the cauliflower in the past, but prefer to use a cheese grader. Which also makes for easier/faster cleanup.
What really made all the difference when making the curst was olive oil! Right before you put it in the oven brush the entire pizza with a light layer of the oil. This really helps to brown it and make it more of a true crust.
This is what it looks like right out of the oven. Mmmm, looks delicious even bare. From here you can add any toppings desired.
I usually end up making a veggie pizza. I just cut up whatever I have in the fridge and then add a very light layer of cheese. My all time favorite topping is slow roasted tomatoes. I will add the recipe below.
1 large cauliflower
1 1/2 cups shredded mozzarella cheese
1 egg, beated
1/2 cup egg whites
2 tsp dried oregano
1 Tbsp minced garlic
Preheat oven to 450 degrees.
Break up the cauliflower in to small chunks. When it is still wrapped in its packaging I usually hit it against the table a few times, that usually breaks it up well enough. For the next step you can either use a cheese grader or a food processor to grate the cauliflower. If you use a food processor be careful not to over pulse or you will puree it. Place the graded cauliflower in the microwave for 8-10 minutes.
In a medium bowl, stir together the cauliflower, beaten egg, egg whites and mozzarella. Add oregano, minced garlic and mix well. Transfer the mixture to a cookie sheet covered in non-stick cooking spray. Use hand or baking spatula to flatten out in to a circle. Pat in the edges to give it a clean round look.
Lastly, brush olive oil over the pizza crust before putting it in the oven.
I have a convection option on my oven, I like to use it while making this pizza crust. I let it cook for around 15 minutes, or until golden brown on top. If you do not have a convection oven, follow same baking directions, you will just have to let it bake a bit longer. It usually takes around 30 minutes in my oven.
For a delicious topping….or even just for a yummy snack try out these slow roasted tomatoes. They take awhile to bake so be sure to try them while you are spending a few hours around the house. They keep in the fridge for around a week or so.
3 lb cherry or grape tomatoes, halved
8 Tbsp minced garlic
3 Tbsp olive oil
5 fresh thyme springs
salt and pepper to taste
Preheat oven to 275 degrees.
Gently toss the tomatoes with all ingredients until well coated. Evenly spread tomato halves on a rimmed baking sheet, lined with parchment paper. Roast until tomatoes start to dry around the edges, around 2 hours or so.
Hope you guys give the recipe a try….it won’t disappoint!