Swapping out traditional flour crust pizza for cauliflower crust pizza not only swaps out a high-glycemic carbohydrate for a low-glycemic vegetable it also makes it gluten free for special diets and decreases the calories per a slice. This swap makes a recipe low in nutritional density into a recipe high in nutritional density. Leftovers are an easy re-heat and can also be frozen.
Crust
1 small head of cauliflower coarsely chopped
1 large egg, lightly beaten
1/2 cup grated Parmesan
3/4 cup finely ground brown rice flour
1 garlic clove, finely chopped
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Toppings
1 cup shredded part-skim mozzarella
1/4 cup Pizza sauce
Arrange a rack in middle of oven and Preheat to 425°F.
Working in batches if needed, pulse cauliflower in a food processor, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
Mix cauliflower, garlic, egg, parmesan, brown rice flour, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
Press mixture in warmed cast iron pan with a spatula or on parchment paper an place directly on a rack in the oven.
Bake cauliflower crust until golden brown and firm to the touch, about 15-20 minutes.
Remove from oven and add light amount of toppings like sauce, pesto, mozzarella, veggies.
Continue to bake until cheese melts, about 5–7 minutes. Let sit 5 minutes on wire rack before cutting
Crust
1 small head of cauliflower coarsely chopped
1 large egg, lightly beaten
1/2 cup grated Parmesan
3/4 cup finely ground brown rice flour
1 garlic clove, finely chopped
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Toppings
1 cup shredded part-skim mozzarella
1/4 cup Pizza sauce
Arrange a rack in middle of oven and Preheat to 425°F.
Working in batches if needed, pulse cauliflower in a food processor, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
Mix cauliflower, garlic, egg, parmesan, brown rice flour, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
Press mixture in warmed cast iron pan with a spatula or on parchment paper an place directly on a rack in the oven.
Bake cauliflower crust until golden brown and firm to the touch, about 15-20 minutes.
Remove from oven and add light amount of toppings like sauce, pesto, mozzarella, veggies.
Continue to bake until cheese melts, about 5–7 minutes. Let sit 5 minutes on wire rack before cutting
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