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Introduction
The cauliflower crust pizza revolution began in the early 2010s as part of the growing trend towards low-carb, gluten-free alternatives. What started as a niche diet food quickly gained mainstream popularity, winning over even the most devoted traditional pizza lovers. This version takes the concept to new heights, proving that 'healthy' and 'pizza' can coexist deliciously. Perfect for those watching their waistlines or simply looking to incorporate more vegetables into their diet, this cauliflower crust pizza has become a modern classic, gracing the tables of health-conscious families and trendy restaurants alike.
Ingredients
• 1 medium cauliflower head (about 2 pounds), cut into florets
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried Italian herbs
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup low-sodium marinara sauce
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup thinly sliced yellow bell pepper
• 1/4 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 2 tablespoons sliced black olives
• 1 tablespoon extra-virgin olive oil
• Fresh basil leaves, for garnish
Step 1:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2:
Process cauliflower florets in a food processor until they resemble fine rice.
Step 3:
Microwave processed cauliflower for 5 minutes. Let cool, then transfer to a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible.
Step 4:
In a large bowl, mix dried cauliflower with beaten egg, Parmesan, Italian herbs, garlic powder, salt, and pepper.
Step 5:
Press mixture onto the prepared baking sheet to form a 1/4-inch thick circle. Bake for 15-20 minutes until golden and firm.
Step 6:
Remove crust from oven. Spread marinara sauce evenly, leaving a small border. Top with mozzarella, bell peppers, tomatoes, onion, and olives.
Step 7:
Drizzle with olive oil and return to oven. Bake for an additional 5-7 minutes until cheese is melted and bubbly.
Step 8:
Remove from oven, garnish with fresh basil leaves. Let cool for 2-3 minutes before slicing and serving.
Q: Can I freeze the cauliflower crust?
A: Yes, you can freeze the par-baked crust (before adding toppings) for up to 1 month. Thaw in the refrigerator before adding toppings and baking.
Q: How can I make the crust crispier?
A: Ensure you've removed as much moisture as possible from the cauliflower, and consider pre-baking the crust for an extra 5 minutes before adding toppings.
Q: Is this recipe keto-friendly?
A: Yes, this recipe is low in carbs and high in healthy fats, making it suitable for a ketogenic diet.
• For a vegan option, replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, and use vegan cheese alternatives.
• Choose firm, fresh cauliflower without blemishes for the best crust texture.
• Pat the cauliflower very dry after processing to ensure a crispy crust.
• This recipe is gluten-free and low-carb, suitable for those following keto or paleo diets.
• For a spicier version, add red pepper flakes to the crust mixture or as a topping.
Slice the pizza into quarters and serve immediately while hot and crispy.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-10 minutes to restore crispiness.
While the crust is baking, prepare the toppings to save time. Have all ingredients measured and ready before starting the cooking process.
- Squeeze out as much liquid as possible from the cauliflower to ensure a crispy crust
- Don't overload the pizza with toppings, as this can make the crust soggy
- Let the pizza cool for a few minutes before slicing to allow the cheese to set slightly
For a meat lover's version, add cooked and crumbled Italian sausage or crispy bacon bits. For a vegan option, use flax egg and vegan cheese alternatives.
Pair with a light, crisp white wine like Pinot Grigio or a refreshing sparkling water with lemon.
This pizza can be enjoyed year-round, but is especially refreshing in spring and summer.
Contains dairy (Parmesan and mozzarella cheese) and eggs. Free from gluten, nuts, and soy. Ensure all ingredients are verified if severe allergies are a concern.
