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Cauliflower Crusted Pizza
Next time you're making a pizza, think of this recipe. You can make easy single-serving portions for a crowd. Expect the best with that crisp cauliflower crust!

HERO INGREDIENT
Cauliflower

What’s so tasty about this white mush? Try cauliflower as a delicious alternative to creamy potatoes. It won’t disappoint and leaves the starch behind.

2-4
SERVES
65 min
TIME
EASY
LEVEL
ADD TO RECIPE BOX
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Ingredients

1 very large cauliflower head (or 2 small), discard leaves and base. Rinse, chop, then place in a food processor (to look like small pieces of rice at the end)

¼ cup parmesan cheese

¼ cup mozzarella shredded

½ teaspoon garlic powder

½ teaspoon cayenne pepper

2 tablespoons whole grain flour (not mandatory, just makes the pizza base more stiff)

1 tablespoon oregano, dried

1 egg, whisked


Suggested sauces/toppings


Ricotta base:

Combine:

1 200/250 gram container of Ricotta cheese

2 green onions, bottom portion chopped

1 teaspoon nutmeg

Top with:

1 ball of fresh mozzarella

Parmesan cheese

Different types of mushrooms/wild mushroom-s chopped


Tomato base:

Combine:

1 cup good quality tomato puree

1 tablespoon oregano, dried

1 teaspoon cinnamon

½ teaspoon salt

Top with:

1 ball of fresh mozzarella

Mixed mushrooms, chopped

Black olives, depitted and chopped

Basil leaves, loosely chopped 

Method

Preheat oven to 190 degrees Celsius

1.    Rinse, dry and chop the cauliflower head.  Place in a food processor and pulse until the cauliflower is fine

2.    Now it’s time to steam the cauliflower (I use a traditional wooden dim sum steamer). Place the wooden steamer over boiling water.  Close the lid. Steam for approximately 20 minutes.  Remove steamed cauliflower and place in a tray to cool.  Place contents into a tea towel or any thin clean kitchen towel and squeeze to get as much water out of the cauliflower as possible.  Now you are left with a sticky dough-like texture.

3.    In a large bowl, combine the cauliflower, parmesan, mozzarella, garlic powder, cayenne pepper, flour, oregano.  Then slowly mix in whisked egg, make sure it doesn’t get too sticky- add more flour if so or don’t use all the egg at once.  Best way is to mix everything using your hand.

4.    Form 3 to 4 balls on a non-stick dusted or greased baking sheet.  I prefer smaller pizzas so it is easier to remove.  Press flat to your liking and bake for 10 minutes without any toppings.  While baking start combining ingredients for your ricotta or tomato pizza base.  I like to make both!  Top as you wish and bake for another 5 to 8 minutes.  Allow at least 10 minutes to cool and slowly transfer to a serving dish or serve directly from baking sheet.

 

Take note! This recipe uses the following:
GARLIC POWDER
GROUND NUTMEG
GROUND CINNAMON
CAYENNE PEPPER
DRIED OREGANO
BASIL LEAVES
FRESH
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