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.

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One thought on “Cauliflower Pizza Crust

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

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