A huge thanks to Patti at Blossoms And Posies for sharing her awesome recipe with us!
If you eat gluten free, low-carb or even just want have more veggies in your diet, this cauliflower pizza crust will fit the bill!
Three years ago my family spent a snowy Christmas up on a New Mexico mountain with my parents and my brother Dave’s family.
One night Dave excitedly announced that he was making pizza for everyone… low-carb pizza. I admit I was skeptical. What on earth would a low-carb pizza taste like? Delicious it turns out!
Ever since then, Dave’s cauliflower pizza has been a regular menu item in our house.
The recipe is made in two parts – first you bake the cauliflower pizza crust, then you add toppings and bake again. This is more a fork and knife kind of pizza because it tends to be soft. The taste is amazing though! I find it fills me up faster than regular pizza.
- 10 cups of fresh cauliflower or 2 16 oz bags frozen cauliflower
- 2 cups shredded sharp cheddar
- 2 cups shredded mozzarella cheese
- 2 eggs, beaten lightly
- 1-2 cups tomato sauce
- other favorite toppings (options)
- Heat oven to 425°.
- Steam or microwave cauliflower until al dente (cooked, but still a bit firm.)
- Shred cauliflower in a food processor.
- Spread the shredded cauliflower on a kitchen towel, then cover with another towel and press to get as much moisture out as possible.
- Stir together the cauliflower, cheddar, mozzarella and eggs in a large bowl.
- Cover a baking sheet with parchment and spread the cauliflower mix evenly, pressing down so it is flat. If you find the mixture is sticking to your hands, just wet them with a little water.
- Bake the crust for 15-20 minutes until nicely browned.
- Remove from the oven and spread your tomato sauce, then sprinkle on the remaining cheese. If you like extra cheese on top, go for it! I like to add some fresh parmesan to jazz it up.
- Once the cheeses are added you can put on toppings like meat and veggies if you'd like.
- Put the pizza back in the oven for about 10 minutes until the cheese is melted and delicious looking. Yum!
- When the pizza is done, lift it off the baking sheet using the parchment paper and place it on a cutting board. Cut it into slices. I like to cut at least 16 pieces - this pizza is a little floppy and smaller pieces are easier to handle.
- After cutting the pizza, use a spatula to move the pieces to a cooling rack. This helps eliminate condensation.
- This is a very filling pizza. A little goes a long way. Buon appetito!
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