Collegiate Culinaire: Cauliflower Pizza Crust
I was skeptical at first, but intrigued when a friend raved about the delectability of cauliflower pizza crust and all of its carb-free, cruciferous wonderfulness. I tried it, and I loved it as soon as I smelled it baking in the oven. This crust recipe really is tasty and a welcomed break from heavy wheat crusts. Who knew cancer-fighting veggies could become a comfort food favorite?
2+ cups of cauliflower crumbles (grated or riced in a food processor)
1 cup finely shredded mozzerella
1 tsp dried oregano
1/2 tsp dried or fresh garlic
1/2 tsp onion salt
- Microwave crumbles for 8 minutes or more. Do not add water. Let cool.
- Preheat oven to 450 degrees. Spray a pizza pan.
- Mix crumbles (shrunken to 1.5 cups now) with the remaining ingredients. Pat into a crust and bake for 15 minutes.
- Remove pizza crust once it appears golden in color.
- To turn the crust into a pizza pie, simply spread 1/2 cup of marinara sauce (or other preferred sauce—alfredo, pesto, etc.) over the crust. Sprinkle with 1/2 cup of cheese and add whatever toppings you like. Broil for 3-4 minutes or until cheese is bubbly and toppings are crisp. Makes 6 slices.
My pizza yielded about 84 calories a slice, but yours is subject to your topping choices. The reason for the incredibly low calorie total? A small head of cauliflower is only worth 66 calories. Too good to be true? Or Mother Nature is just too good to us.