I’m deviating from the usual blog post on internet marketing, content and design to instead share a recipe for yummy cauliflower-crust pizza.

It sounds a bit weird, I know.  But it is delicious, and has a couple of other perks as well (gluten-free, low-carb, easy to make).

The flavor is surprisingly pizza-like, but with an earthier tone.  It also isn’t as heavy on your stomach as a traditional crust pizza, which may inadvertently lead to gluttony. 😉

This recipe made enough for me and my hubby.

Here’s what you’ll need:

CRUST INGREDIENTS

  • A head of cauliflower (Note: a full head will yield roughly 3 cups of cooked, riced, cauliflower.  This recipe calls for only 1 cup.  So if you have 1/2 a head, that will be enough).
  • 1/4 c. of white wine
  • 1 cup of shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp oregano
  • 1/2 teaspoon of garlic salt

SAUCE INGREDIENTS/DIRECTIONS

  • I used this scrumptious homemade pizza sauce recipe from AllRecipe.com.  You could also go easy on yourself and use pre-made sauce.  My favorite is Mids Homestyle Pizza Sauce, available at Rainbow Foods, sometimes at Costco and I’m sure elsewhere.  Mids does authentic Italian sauce with none of the extra chemicals, additives, artificial flavorings, and other stuff.  They have great sauce.

TOPPINGS:

  • Your choice – but a heads up; the toppings are only broiled for a few minutes, so chop them tiny, or pre-cook them.

DIRECTIONS FOR CRUST:

  • Preheat oven to 450 degrees.  Note:  I preheated my pizza stone to 450 as well.  I think it helped prevent a soggy-bottomed crust.
  • Rice the cauliflower.  Start by tossing the stems and leaves; chop the florets into small chunks.  Use a food processor or the pulse-function on your blender to rice the cauliflower.  If you don’t have either of these, you can use a cheese grater, although I don’t recommend this route.  It is tedious and dangerous to your fingertips and manicured nails. ; ) Be careful not to create a mash.  The texture should be like it sounds; riced.  It’s ok if you have a few larger (i.e. pea size) chunks.
  • Cook the cauliflower.  I chose to cook it in a nonstick pan.  Add 1/4 c. of white wine (water also makes a fine substitute), cover and cook on med to med/high heat for about 10 minutes, stirring every once in a while.  The cauliflower has moisture in it naturally that will help it from drying out.

  • Find a tiny-chef if possible (see above).  Tiny-chefs are good for this step.  In a mixing bowl, stir together 1 cup of cooked, riced cauliflower, 1 beaten egg, mozzarella cheese, oregano, and garlic salt.
  • Brush a bit of olive oil onto pizza stone and then pour crust-mixture onto the stone and shape into a 9″ round (see below).

  • Cook at 450 degrees for 12 – 14 minutes.  Crust should be lightly browned.
  • Add sauce, cheese and other toppings.  Broil for 3-5 minutes, or until cheese is melted.  Watch it closely so it doesn’t burn!!
  • ENJOY!