Wednesday, January 12, 2011

Cauliflower Pizza Crust

Sometimes when I'm craving pizza, I can't get around the fact that I want a nice, doughy crust to sink my teeth into. In those times, the only thing to do is relent and have a real slice of New York pizza.

Most of the time, though, what I really want is melted mozzarella cheese with lots of toppings. On those occasions, this easy cauliflower pizza crust does the trick for minimal calorie/carbohydrate damage.


Cauliflower Pizza Crust
(adapted from The Examiner)

Ingredients:
Crust
1 cup cooked, riced cauliflower (run the cauliflower through a cheese grater until the cauliflower looks like grains of rice) (note: I have used raw, riced cauliflower with seemingly no deleterious effects)
1 egg
1 cup shredded mozzarella cheese
Approx. 2 tsp italian seasoning

Ingredients:
Toppings
Pizza sauce to taste
Toppings of your choice (if using meat, use cooked meat)
Shredded mozzarella cheese to taste

Instructions:
1. Preheat oven to 450 degrees Farenheit. Spray a cookie sheet with non-stick spray. (Or use parchment paper)

Cauliflower, prepare to get riced.

2. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan (or parchment paper). Shape into a circle if you'd like. Sprinkle evenly with Italian seasoning.

The crust, before it is cooked.

3. Bake the crust at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).

Cooked crust. You could stop here, slice it up, and make cheesy mozzarella sticks.

4. Remove the crust from the oven. Add the sauce, then cover with the toppings of your choice. Place under a broiler until cheese is melty and the whole thing looks like a *real* pizza.

I use plain, canned "tomato sauce" and add my own seasonings, since it's quite inexpensive that way.


Ham, crushed pineapple, and tomatoes. After taking this photo, I sprinkled more mozzarella on top.

5. Remove from the oven and eat! The crust will be a bit less sturdy than bread-based pizza (i.e., you may need a knife and fork).

The finished product. Delicious, high in protein, and low in carbs!

So, I opted for a Hawaiian pizza + tomatoes on this one. What are your favorite pizza toppings?

13 comments:

LilMissSeamstress said...

This is way too cool! Looks Yummy(I bet it was) tone of nutrition from the Cauliflower! I am a big fan of Cauliflower and will definitely try making this over the weekend!! Thanks for sharing this.

Kate (Embarrassment of Riches) said...

I can't wait to try this. I use cauliflower in place of rice and as mashed potatoes, so I bet this is great too!

When I make pizza at home (gosh, I can't remember the last time - the pizza here is too convenient and good!) I top it with cheese, fake crumbled soy "sausage," and pieces of fake bacon.

Mandy said...

Now that looks delicious! Thank you for sharing - I'm going to try this! Love cauliflower - tasty!! I love almost any kind of pizza unless there's a plethora of onion. I'm not a huge onion person! Your pizza looks DIVINE! I'm totally wanting pizza for lunch now.

Jewish Girl said...

Jin: I love cauliflower too. It's so versatile!

Kate: Mmm, mashed cauliflower is delicious. When done well, you can barely tell that you're not eating mashed potatoes. I like the idea of a fake-meat lovers pizza.

Mandy: I make this crust all the time - it's a great lunch option. I usually have leftovers, too :) I love red onions, but it's easy for onions to be overpowering on a pizza!

Lola Nicole said...

That looks delicious!!!

Jewish Girl said...

It is!! Very cheesy :-)

Loraine said...

I am on a gluten free diet and can't wait to try this! Thanks for sharing. :)

Thirteenlbs said...

I think I love you. :)

How long does it take to rice cauli? I've "riced" it in the food processor before-- think that would work?

Jewish Girl said...

Loraine: Glad to be of service!

Thirteen: teehee. I think it would work fine to run it through the food processor. I just use the cheese grater and it takes a few minutes, but I think this is pretty much a fool-proof recipe; I only just noticed today that the cauliflower is supposed to be cooked. I've made this many times using raw cauliflower and it's turned out fine!

Jamie aka Carbarella said...

It's so fun to see how my recipe has changed with time and has helped so many!

Jamie VanEaton
Low Carb Examiner

JG said...

Jamie: Thank you for sharing the recipe in the first place! It has truly become a staple in my kitchen, and I'm sure you've won a bunch of new fans among my readers.

EPage said...

So I was inspired to try this last night. I was definitely pleasantly surprised by how true-to-pizza it turned out. Still, with all the mozzarella (even at 2%), it had a pretty high points value. What does it work out to when you make it?

I am very glad to have learned the wonders of riced cauliflower though. Today I decided to try cauliflower fried "rice" which is amazing.

JG said...

Glad you liked it! I usually use fat free mozzarella (not good on its own, but fine on pizza), and I probably top the pizza with just half a cup of the shredded mozz. I generally eat about half or 2/3 of the recipe.

As for points+, the crust is 6 [cheese (4), egg (2), cauliflower (0)]. A half cup of shredded mozz for the top is 2. If you used canned tomato sauce, you won't count points for that since it is pure pureed tomatoes (free veggie). If I just add veggie toppings, then that's it for the points+. I will usually add some kind of protein to it, though, which will range between 2 and 4 points+.

So, you're looking at 8 points+ for a whole pizza with cheese and veggies (10 if you double the cheese on top). For the portion I usually eat, it ends up being between 5 and 8 points+ depending on my toppings and whether I have half or 2/3.

And oooh, love the idea of cauliflower fried rice. I'm going to be doing mashed cauliflower at some point this week, methinks. I'm having a "come to Jesus" week after spending my winter break not tracking :)

Post a Comment

Related Posts Plugin for WordPress, Blogger...