Dinner
Cauliflower Crust Pizza
Cauliflower pizza crust is a great grain-free, lower-carb option and the perfect way to sneak in more vegetables at your next pizza night. It crisps up like regular crust and has a light, delicate flavour. No rising time needed, just whiz up cauliflower in your food processor, microwave the florets, squeeze out excess water and you’re ready to go!
Updated
Ingredients
Crust
- 1 small head cauliflower, cut into florets
- 1/3 cup Parmesan cheese (75 mL)
- 1/2 tsp basil (2 mL)
- 1/2 tsp oregano (2 mL)
- 1/2 tsp garlic powder (2 mL)
- 1/4 tsp red pepper flakes (optional) (1 mL)
- 1/4 tsp salt (1 mL)
- 1 Tbsp canola oil (15 mL)
- 1 egg
Toppings
- 2 Tbsp canola oil (30 mL)
- 1/2 small red pepper, thinly sliced
- 1/3 cup broccoli florets (75 mL)
- 1/2 small red onion, thinly sliced
- 1/3 cup thinly sliced cremini mushrooms (75 mL)
- 1/4 cup pizza sauce (60 mL)
- 1/3 cup mozzarella cheese, shredded (75 mL)
- 1 oz goat cheese, crumbled (28 g)
Directions
- Pulse cauliflower florets in food processor until very fine texture. Transfer cauliflower to large microwave safe bowl. Cover and microwave on high for 3-4 minutes, until cauliflower is cooked through. Transfer cauliflower onto a clean tea towel and spread out to cool slightly. Once cooled enough to handle, wrap the cauliflower in the towel and squeeze out excess water. Transfer cauliflower to a large bowl. Add remaining crust ingredients and mix well. Form mixture into a ball. Place ball on parchment paper lined baking sheet and pat into a circular crust, about ¼-inch thick, about 10-inches in diameter.
- Preheat oven to 450°F. (220°C) Bake crust for about 8 to 10 minutes or until bottom is nicely browned and the crust is firm to the touch. Remove from oven and set aside.
- Meanwhile, pour canola oil into a large non stick skillet and place over medium heat. Sauté vegetables for 10-15 minutes or until softened.
- Spread cauliflower crust with pizza sauce. Distribute cooked vegetables over top and sprinkle with mozzarella and goat cheese.
- Bake for an additional 7-8 minutes, until cheese is melted.
Nutritional Analysis
| Calories | 222 |
|---|---|
| Total Fat | 15.1 g |
| Saturated Fat | 4.2 g |
| Cholesterol | 53 mg |
| Sodium | 409 mg |
| Carbohydrates | 14 g |
| Fiber | 3.9 g |
| Sugar | 5.2 g |
| Protein | 9.8 g |
| Potassium | 663 mg |
