Cauliflower Pizza Crust?!?!

By Josh  //  Uncategorized  //  No Comments

I must try this (from reddit /r/food):

(recipe makes two 10″ crusts)
1 medium head cauliflower, cored and separated into medium florets (approx 2 1/2 cups)
1 large egg
1/2 cup part skim mozzarella cheese
1 teaspoon dried oregano
2 teaspoons garlic salt
Buffalo chicken topping or Roasted vegetable topping (recipes follows)
Using a food processor, pulse the florets until it looks like rice. Place the cauliflower crumbles in a large, microwave safe bowl and microwave them on “high” for 8-10 minutes, or until softened. Allow to cool a few minutes. Using a clean dish cloth, a sieve or a ricer, squeeze as much water as possible from the cauliflower.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray. In a medium bowl, combine1 1/2 cups of cauliflower, egg, cheese, oregano and garlic salt. Pour the mix onto the pan and shape the crust into a 9 to 12-inch round on the prepared. Bake for 20 to 25 minutes, or until golden and crisp.
Roasted Vegetable Topping
1 cup tomato sauce (I used Rao’s Homemade Arrabiata sauce)
1/2 cup grated part skim mozzarella
1 cup sliced mushrooms
1 yellow onion, finely sliced
1 tablespoon canola oil
1/4 cup asparagus, cut down the middle
1/4 cup bell pepper, finely sliced
1/4 cup yellow squash, finely sliced
Basil leaves
1 teaspoon crushed red pepper flakes (more if you like it spicy)
Kosher salt
Heat the tomato sauce in a saucepan over medium low heat until thickened.
In a separate pan, heat canola oil over medium heat and add yellow onions. season with a pinch of salt and drop heat to medium low until transluscent. Add sliced mushrooms and cook until the mushrooms are soft and the onions begin to caramalize, approximately 10-15 minutes.
Spread the tomato sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup mozzarella on top. Add the mushrooms and onions, spreading it out around the pizza. Sprinkle the remaining cheese on top. Add asparagus, bell peppers, squash and basil leaves. Sprinkle with crushed red pepper and season with kosher salt.
Set the oven to broil and cook for 3 to 4 minutes, or until the toppings are cooked and the has melted and bubbled. Cut into 6 slices and serve immediately.
Buffalo Chicken Topping
3 oz plain nonfat yogurt
1 teaspoon garlic powder
1 tablespoon lemon juice
1 teaspoon white wine vinegar
1 chicken breast, thinly sliced and wicked of excess moisture
1/4 cup all purpose flour
1/2 cup Franks Red Hot Sauce
1/4 cup canola oil
1/2 cup grated part skim mozzarella
Season the chicken with salt and pepper and coat with all purpose flour. Shake off the excess and set aside. In a medium saucepan, heat the 1/4 cup canola oil on high heat. Slowly add the chicken pieces and cook until crisp and golden brown, about 1 minute per side. Remove from the oil and transfer to a paper towel. Combine with the Frank’s Hot sauce in a small bowl and set aside.
To make the faux-blue cheese sauce, combine the yogurt, vinegar, lemon juice, and garlic powder in a small bowl. Season to taste with salt and pepper. Drizzle the sauce on top of the baked crust. Add the chicken and hot sauce to the top. Sprinkle 1/4 cup mozzarella on top. Set the oven to broil and cook for 3 to 4 minutes, or until the toppings are cooked and the has melted and bubbled. Cut into 6 slices and serve immediately.
Also, I have more photos and the full nutritional information at, if you’re so inclined to check it out. It’s a low-cal focused food blog that I started a couple weeks ago. Glad you all like the pics! It’s not easy with my old point and shoot…

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