Jenna: Cauliflower Crust Pizza

Hello friends! Whether you’re new to the Clean Eats or a veteran, I think you’ll enjoy this recipe. It’s super easy (although it does require a food processor). Let’s get to it.

Ingredients for the crust:

2 C grated cauliflower (about 1/2 a head)
1/4 C plain greek yogurt
1 egg
2 tablespoons of herb mixture (I personally use the Mrs Dash Table Blend which is salt free.  You could also use a mixture of dried basil, thyme, oregano…whatever you have on hand. This will just give it more flavor).

Preheat oven to 400 degrees.

First, chop up the cauliflower into food processor friendly pieces. I have also done this in a blender. It is NOT fun since your blender can only do a bit at a time, but it does work.

photo (8)Grate away. After this, you’ll need to transfer the grated cauliflower to a bowl and pat it dry with a paper towel to remove some of the water. It should look something like this:

image (26)

After this you can add the Greek yogurt, egg and spices. Gently mix well together. Then, on a well greased (I used olive oil spray) cookie sheet, pat the dough out until its about 1/2 inch thick.

image (27)

Bake the crust like this for thirty minutes. While its baking, decide what toppings you want. My recommendation is to cook the toppings first. I sauteed up some onion, broccoli and chicken sausage. Then, after the crust was done, I added a bit of sauce, mozzarella cheese, and the veggie/sausage saute. I returned to the oven just long enough for the cheese to get all nice and melt-y.

image (28)

The beauty of this recipe is once you have the crust, you can add anything! You can top it with tons of veggies and just a bit of cheese! It really does taste great. Of course the crust does fall apart a bit since there is no flour holding it together, but it definitely rivals the real thing. It’s also awesome left over after popping it in the microwave.

I hope you enjoy and let me know if you try it out!

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2 thoughts on “Jenna: Cauliflower Crust Pizza

  1. I love cauliflower crusts! I will not agree that it is anything like a bread crust (If I’m craving pizza, this is not going to cut it – bread is one thing I will probably never omit from my diet unless it makes me sick) but it has its place in my regular foodie rotation. Some things I’ve learned over the years:
    1. The drier the cauliflower “flakes”, the better. It falls apart more the wetter it is.
    1a. Fresh cauliflower works best but frozen cauliflower works also – it just takes longer and more effort to dry out.
    2. Use parchment paper (or silicone mat) to eliminate the extra oil. Depending on what I’m topping it with, I might go ahead and brush a little oil over the tops to get golden but if I’m covering it in sauce & cheese after then I don’t even do that.
    3. They can be made in bulk and frozen. I freeze in portions I would eat as a meal – just take from freezer and put into toaster oven (or oven) to reheat. They don’t take long because they’re so thin. The less surface area under it, the better – otherwise it will be limp after reheating. I also portion our homemade marinara into snack-sized baggies. So when I’m ready for a cauliflower crust, all I need to do is pull two bags from the freezer and heat!

  2. Love this blog ladies! Just read through the last few posts and loved them. Didn’t know you guys did this until I checked out the cauliflower crust recipe. Great idea!

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