When the cauliflower pizza crust craze first began I was like yeah, sure. I’ll try that. Someday.
I mean, does that sound good to you? Didn’t think so. I love cauliflower and everything, but in a pizza? No thanks!
Gabriel’s been making a real effort to cut back on grains though, and you know I’m a pizza nut, so I decided it was time to get adventurous, and Gabriel agreed to try it.
I have to admit, I do like the idea of a low carb pizza.
The end result was surprisingly good… just don’t think of it as pizza. The crust tastes like cauliflower (duh), and we had to eat it with a fork. Well, until it had been refrigerated overnight, so if you like cold pizza then, have at it.
Viewed as a casserole, this dish was a winner! Kind of an all-in-one with both protein and veggies. It’s not every day I find a new dish that Gabriel gives the thumbs up on, so this one is definitely a keeper!
I got this recipe from Stick A Fork In It and modified it of course – it’s a disease, I can’t help it.
Cauliflower pizza Crust
2 cups cooked, riced cauliflower
1 cup shredded cheese (I used cheddar-jack)
2 eggs, beaten
1/2 tsp garlic powder
Olive oil (optional)
To rice the cauliflower, you can grate the florets, or pulse them in the food processor. I was using a friend’s kitchend and couldn’t find either of those items, so I ended up chopping it as finely as I could on a cutting board.
Preheat the oven to 450.
Mix all ingredients together and transfer to a greased cookie sheet or pizza pan. Spread into two nine inch circles, or one big one. Brush with olive oil to help it brown, and bake for roughly 15 minutes.
Remove from oven and add your toppings. Bake again until cheese is bubbly.
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