Cauliflower Crust Pizza–get your pie the healthy way
Pizza truly is one of the best food groups on the planet. It is reminiscent of childhood birthday parties. It’s the food of staying in for a cozy night at home with movies and quite possibly, some of the best cold breakfasts I can remember in my 20’s. Unfortunately, depending on the toppings, it’s usually pretty nutrient-lacking and full of a lot of empty carbohydrates. That is, except when it’s cauliflower crust pizza!
I decided to take out the carb filled and nutrient-less dough and exchange it with one of the healthiest foods on the planet: cauliflower. Just one cup of the stuff has almost 100% of your daily vitamin C. And that supports your immune system and nourishes a healthy libido. That cruciferous wonder veggie is also full of B vitamins, vitamin K, and omega-3 fatty acids. Cauliflower also contains carotenoids, such as beta-carotene. What are carotenoids? They’re super strong anti-oxidants that reduce your risk of cardiovascular disease and cancer. In addition, it’s considered an anti-inflammatory food and all of its fiber will help with digestion. So curl up on the couch for movies with one of these cauliflower crust pizza, you may feel like getting even cozier without the dough-induced food coma.
Want a great wine to go with your pizza? Be sure to check out The Wine of the Week.
Take the gluten out of your pizza crust the natural way--make it out of cauliflower! You'll love how easy it is to make this crust and how easy it makes it to get your veggies.
- 1 cup cooked riced cauliflower
- 1 cup shredded mozzarella cheese
- 1 egg beaten
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 tsp crushed garlic
- 1/2 tsp garlic salt
- olive oil
- 1 cup pizza sauce
- your choice of pizza toppings go heavy on the veggies!
- Take 1 large head of fresh cauliflower, remove the stems and leaves, and chop the florets into chunks.
- Add to food processor and pulse until it looks like grain. Be careful not to over-pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).
- Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). If you don't have a microwave just steam the cauliflower before you rice it.
- Preheat oven to 450 degrees.
- Spray a cookie sheet with non-stick cooking spray.
- In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.
- Add basil, oregano, crushed garlic and garlic salt, stir.
- Transfer to the cookie sheet, and using your hands, pat out into a 9" round.
- Brush olive oil lightly over top of mixture to help with browning.
- One large head should produce around 3 cups of riced cauliflower. If you have any leftover, you can use it to make more pizza or store in the fridge for up to a week to add to other dishes.
Whatever toppings you decide to add make sure if they need to be thoroughly cooked to do it mostly beforehand, as it will only be broiled for about 15 minutes. And of course, I will not pretend that this is the exact same dining experience as it is with dough, this is more of a knife and fork pizza, but a healthy and delicious one.
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