Cauliflower Crust Pizza- The Pizza That Loves You Back
Have your pie and eat it too, and feel good after doing so!
Many of us have discovered how good it feels to cut back on or eliminate gluten from our diets, and if so, you may be familiar with that hangover type feeling or the gastrointestinal distress many experience after over-indulging in it.
This healthy and delicious pizza crust recipes offers comfort in the moment and as well as the moments following.
The star of the show in this recipe is cauliflower. Cauliflower is rich in stress busting B vitamins, antioxidants and phytonutrients. It's high in fiber and supports the liver in detoxifcation. It also, doesn't even taste like a vegetable when you turn it into a crispy crust to use as your pizza base. The best.
If you love pizza as much as you love feeling good, this recipe is for you.
And of course, you can top it however you like.
The pizza below was Greek inspired with some homemade basil/tomato pesto- it didn't photograph great, but it tasted good!
CAULIFLOWER CRUST PIZZA RECIPE
- 1 head of cauliflower, chopped
- food processor and cheese cloth/clean dish towel OR a juicer
- 2 eggs
- 1/2 cup mozerella cheese
- 1/4 cup of parmesan (you could sub nutritional yeast for the cheese if you don't do dairy)
- 1-2 cloves of garlic or a good shake of garlic powder
- spices of your choice (I used sea salt, pepper, oregano and cayenne)
- Pizza toppings of your choice
- Pre-heat oven to 400 degrees
- Run chopped cauliflower and garlic through the food processor until it is very fine
- Squeeze as much liquid as possible out of the cauliflower with the cheese cloth or clean dish towel (alternatively- run chopped pieces of cauliflower through your juicer and it will do this for you)
- Beat together 2 eggs and stir it into your dry cauliflower mix and mix well
- Stir in your spices and your cheeses
- Put in the center of baking pan and flatten
- Bake for 25 mins ( a little longer if you made a thicker crust)
- Remove from oven, and add pizza toppings
- Put back in oven with the toppings on for an additional 10 minutes.
This is a versatile recipe and you can really play around with the spice blends and flavor profile of the crust. I think roasted garlic and rosemary would be a fun combination, or a blended Italian seasoning (a mix of thyme, rosemary, basil, oregano, garlic, sea salt and chili peppers) would be awesome too!
Hope you enjoy!