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 (about 1 pound), coarsely chopped
1 large egg, lightly beaten
1/2 cup grated Parmesan
3/4 cup finely ground almond 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. (you can also buy pre-riced cauliflower) Pulse chopped garlic in food processer with a batch of cauliflower.
Mix cauliflower, garlic, egg, parmesan, almond flour, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
Heat a 12” cast iron pan over medium heat. Dust cast iron pan lightly with almond flour. Press cauliflower mixture into hot cast iron pan with a spatula or the back of a dry measuring cup. Make the thickness as even as possible and press the cauliflower mixture up the sides of the pan to form a crust. Allow to sit on medium-low heat for 10 minutes before transferring to the oven.
(If a cast iron pan isn’t available put pizza on parchment paper and transfer to a preheated cookie sheet)
Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, about 15-20 minutes.
Remove from oven. Sprinkle with 3/4 cups mozzarella. Dollop with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella. Add a light amount of desired healthy toppings.
Continue to bake until cheese is bubbly and browned in spots, 5–7 minutes. Let sit 5 minutes, then cut into 6–8 wedges.
Crust
1 small head of cauliflower (about 1 pound), coarsely chopped
1 large egg, lightly beaten
1/2 cup grated Parmesan
3/4 cup finely ground almond 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. (you can also buy pre-riced cauliflower) Pulse chopped garlic in food processer with a batch of cauliflower.
Mix cauliflower, garlic, egg, parmesan, almond flour, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
Heat a 12” cast iron pan over medium heat. Dust cast iron pan lightly with almond flour. Press cauliflower mixture into hot cast iron pan with a spatula or the back of a dry measuring cup. Make the thickness as even as possible and press the cauliflower mixture up the sides of the pan to form a crust. Allow to sit on medium-low heat for 10 minutes before transferring to the oven.
(If a cast iron pan isn’t available put pizza on parchment paper and transfer to a preheated cookie sheet)
Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, about 15-20 minutes.
Remove from oven. Sprinkle with 3/4 cups mozzarella. Dollop with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella. Add a light amount of desired healthy toppings.
Continue to bake until cheese is bubbly and browned in spots, 5–7 minutes. Let sit 5 minutes, then cut into 6–8 wedges.
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