Cauliflower Pizza Crust
This is a guilt-free way to have your pizza and eat it too! Cauliflower is such a versatile vegetable because it does not have a strong flavor, so can be used in many other ways than just steaming it and pouring cheese over top. For this recipe it is combined with a little cheese, egg, and seasonings and formed into a very credible pizza crust! Once baked, you can top it however you like. Here, I used some Greek ingredients like vegetables, olives, and feta cheese.
This recipe makes a 12-inch pie which will feed 1 or 2.
1 cup cauliflower
1 cup Swiss cheese
1/2 teaspoon dried oregano
1/2 teaspoon minced garlic (1 clove)
1/2 teaspoon kosher salt, optional (depends on how salty your cheese is whether you need it or not)
olive oil flavored cooking spray
Preheat your oven to 450 degrees F; spray a baking sheet with the cooking spray.
Rice the cauliflower by placing florets in a food processor and pulsing until they resemble rice. Do not over-process or you will get a puree. Place the riced cauliflower in a microwave-safe bowl and microwaver for 8 minutes. You do not need to add water because the cauliflower has enough of its own for this application. Also, if you make more or less of the recipe, 8 minutes in the microwave still applies.
While the caulflower is cooling down a little, grate the Swiss cheese and slightly beat the egg.
Once the cauliflower cools off a little, stir in the cheese and egg; season with oregano and garlic. If your cheese really isn’t that salty you can add a pinch of salt, but this is optional.
Form your cauliflower into a 12-inch crust directly on the baking sheet. It will be between 1/4 and 1/2-inches thick.
Bake until golden and a little browned in spots, about 15 minutes. This same timing applies to larger or smaller pizza pies.
Remove from oven and top as desired. Run pizza under the broiler just to warm toppings and melt any cheese that you may be using.
Slice into quarters and serve.
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