Cauliflower Pizza Crust

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 egg

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.

One thought on “Cauliflower Pizza Crust

  1. Pingback: Party Idea: Pizza Bar | Collegiate Culinaire

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