You can have your pizza, and it can be healthy, too. You can have sauce and cheese and some of the great toppings because this cauliflower crust is all veggies, baby. If there ever was a healthier way to do pizza, this is it!
My definition of a perfect fall recipe is something that results in a warm, delicious, comforting, and healthy meal. I added that last one in there for you. You’re welcome. Because let’s be real here: The first three categories become our default types of food this time of year. But in order to live your best life, you gotta stay inspired with food that is also good for you.
You will need a clean dishtowel to make this crust, as well as a powerful blender or food processor. If you don’t have one, no problem — just boil the cauliflower florets before you blend them. Short on time? Use pre-riced cauliflower (Whole Foods and Trader Joe’s have it ready to go).
Cauliflower Crust Pizza
Makes approximately 4 servings
1 large head cauliflower, florets only (approximately 3 cups)
¾ cup grated Parmesan
2 tablespoons almond flour, brown rice flour, or
gluten-free flour blend
1 teaspoon pepper
½ teaspoon sea salt
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a powerful blender or food processor, add cauliflower florets and blend until smooth. Don’t overprocess it, but blend enough so that you no longer have any big pieces visible.
- Place the pulsed cauliflower in the middle of a clean dishtowel. Wrap it up, and squeeze as much moisture out of it as you can. There will be a lot! Then, open the towel and place the cauliflower in a mixing bowl. Add the cheese, flour, eggs, and spices, and mix together. Combine the mixture into a ball.
- With your hands, flatten mixture into an even crust on the baking sheet. Bake for 20 to 25 minutes until it starts to brown. Remove from heat, add your sauce and toppings, and place back in the oven until done, depending on what toppings you choose. Broil at the end to brown the cheese for a great presentation.