Cauliflower Pizza Crust
Print Recipe
We love cauliflower, and we love pizza. So we asked our recipes editor to find a way to unite two of our culinary loves (and we're not talking about just tossing on some florets as a topping). Behold: this cauliflower pizza crust recipe. The gluten-free crust becomes a blank canvas that's ready for any combination of toppings (we went with a classic marinara-mozzarella-basil pie). Oh, and it's a touch healthier than the traditional kind, if you're into that sort of thing.
What to drink it with: Traditional crust or not, pizza always goes best with Chianti.
Ingredients
Pizza Crust
1 head cauliflower, cut into florets
2 garlic cloves
⅓ cup shredded part-skim mozzarella
⅓ cup grated Parmesan cheese
2 eggs, lightly beaten
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
Pizza Topping
½ cup marinara sauce
8 ounces fresh mozzarella, sliced
3 tablespoons chopped fresh basil
Directions
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Make the Crust: In the bowl of a food processor, combine the cauliflower with the garlic. Pulse until the mixture resembles a fine meal, 2 to 3 minutes. Transfer to a large mixing bowl.
3. Add the shredded mozzarella, Parmesan and eggs, and mix to combine. Stir in the herbs, and season with salt and pepper.
4. Press the cauliflower mixture into a ½-inch-thick circle on the prepared baking sheet.;
5. Bake the crust until it’s crisp and golden around the edges, 25 to 30 minutes. Remove the crust from the oven.
6. Make the Topping: Spread the marinara on top of the crust. Arrange the mozzarella slices evenly over the sauce. Bake until the cheese is melted and bubbly, 15 to 20 minutes more.
7. Let the pizza cool for 5 minutes before slicing.Garnish with basil just before serving.
Pizza Crust
142 calories
7g fat
11g carbs
11g protein
3g sugars
Pizza Topping
187 calories
13g fat
4g carbs
13g protein
2g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.