Pizza lovers rejoice! This right here is 100% proof that cutting back on grains doesn’t mean your taste buds will end up hating you. In fact, they’ll end up loving you− and so will your waistline! So what gives with the pizza dough? Well, instead of flour, freshly grated cauliflower serves as the pizza base and makes for a scrumptious crust that you can fold up just like traditional pizza. And while this simple recipe only calls for grape tomatoes and fresh basil, feel free to get more creative and pile on lots of toppings if that’s more your style.
Makes 4 servings
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/2 cups shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional
- Line a rimmed baking sheet with parchment paper, and preheat oven to 425°F.
- Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool.
- Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, ½ cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.
Ever had Cauliflower crust pizza? Have your own low-carb pizza recipe you’d like to share? Let me know in the comments! − Doc
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