Cauliflower Crust Pizzas


per 1/4 slice: 149 calories // 10g carbs // 8g fat // 10g protein // 4g fiber // 5g sugar

When you google “Cauliflower Crust Pizza” you get a whole lot of results and absolutely no naked pictures. What does this mean? Cauliflower Crust Pizza is America’s Sweetheart and it hasn’t decided to move to LA to become a movie star yet and have to do things it regrets to catch a break and pay the rent.

slut.

It’s also a pretty cool way to make a low-carb pizza.

But mostly that first point I made.

For my first venture in Cauliflower Crust Pizzas, I made one traditionally shaped pizza and three pizzas that I can only describe as an homage to french bread pizza. I love describing things as homages. It’s classy. I’m classy.

Let’s get started with the Cauliflower Crust Pizzas, k?

First things first: If you don’t want to split this “dough” up, you’ll have a super big pizza. My big pizza is half the recipe, my personal long pizzas are each 1/6th of the recipe.

Cauliflower Crust Pizza Crust
adapted from I Breathe…I’m Hungry

  • 1 large head of cauliflower, cut into florets
  • 4 oz goat cheese
  • 1 egg
  • dash of the following: salt, pepper, onion powder, and garlic powder

Season your cauliflower with some salt and pepper and roast at 400 degrees for about half an hour. Remove from the oven and microwave for 3 minutes. pulse in a food processor until it becomes rice-like in consistency. Squeeze excess water out by wrapping “rice” in a towel and pressing. In a large bowl, combine the cauliflower “rice” with the goat cheese. Stir in the egg. Add your seasoning. On a parchment paper lined baking sheet, arrange your cauliflower mixture in whatever shape pizza you’d like to make. I kept my crust at about 1/4″ in thickness. Bake at 400 degrees for 30-40 minutes.

Apples and Gouda Smoked Pizza

  • 1/2 fuji apple, sliced thin
  • 2 deli slices of gouda cheese (or an 1 1/2 ounces, shredded)
  • 1 oz shredded smoked dutch style cheese (I don’t actually know what this means but I found it at the grocery store and it tastes good?)
  • 1/4 cup shredded parmesan
  • dash of ground cinnamon

Tear up your gouda slices and arrange them on your baked cauliflower crust. Set the apple slices on top in a pinwheel shape (works better for cutting). Cover with your shredded smoked cheese. Top with some parmesan and ground cinnamon. Place back in the 400 degree oven for 5-10 minutes or under the broiler for 3-5 minutes. Enjoy!

per pizza: 158 calories // 12g carbs // 8g fat // 11g protein // 4g fiber // 5g sugar

Goat Cheese and Basil Personal Pizza

  • 1 oz crumbled goat cheese, onion and basil style
  • some basil leaves
  • a couple sprinkles of tomato sauce

per greek pizza: 215 calories // 16g carbs // 12g fat // 13g protein // 5g fiber // 7g sugar

Greek Personal Pizza

  • 1 oz crumbled feta
  • 1/4 cup artichoke and caper tomato sauce
  • 1/2 oz hot banana pepper rings

whole pizza: 218 calories // 18g carbs // 9g fat // 13g protein // 6g fiber // 12g sugar

Fig and Parmesan Personal Pizza

  • 1 dried black mission fig, sliced thing
  • 3-4 tablespoons shredded parmesan
  • 1/4 cup tomato sauce (I used the artichoke and caper sauce again because duh)

4 comments

  1. Cauliflower Crust Pizza, simply unique but indeed healthier than those common pizzas offered everywhere. In fact, I’m not even aware that cauliflower can also be used as pizza. This is another new recipe I can share with my friends and I’ll probably make one for my family soon. But I’ll probably add a twist to your recipe. I’ll put one ingredient when I’m already adding the seasoning. I’ll put 3 drops of coconut oil in it to make the crust a bit moisturized because it looks so dry. Besides, coconut oil is also good for our health. Hmmm.. can’t wait to make this one!

    1. Yeah I probably wouldn’t recommend adding coconut oil. The crust may look dry in the photos but it is anything but. The reason you have to squeeze the cauliflower between towels is because otherwise it is too wet to work with at all. Even after squeezing, it’s a bit of a challenge. Adding more liquid would probably make it worse. But good luck.

  2. OMG Molly!!, I want to marry your pizza and give it (temporary as I fall in love often lol) pride of place in my food harem !!!..Thanks for the introduction xx

    1. You have my blessing.
      Just treat it like a lady, okay?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

thom:::woodley

films::ads::stories::content

Brooklyn Porridge Co.

comfort food redefined

Keepin' It Kind

Kind Food. Kind World.

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

thelittleloaf

Homemade Memories

Berry

Hotness, heart, humor and too much wine

saucysmile

Where the belly rules the mind!

Baker Bettie

baking science, techniques, and recipes

Food Fitness Fresh Air

Devoted to taste, health and happiness

Chickpeas and Change

Feeding a revolution -- Formerly "farmers Market Vegan"

Cupcake Artist

One bite is never good enough

Vegan Shop-Up

an all vegan pop-up market

my little happies

here is where i explore all the little adventures and happenings in my life that make me happy.

Whisk Flip Stir

healthy vegan and vegetarian recipes

The Bootleg Cook

Recipes, restaurants and randoms from waaaaay out East

Sun In Bloom

Gluten-Free, Vegan & Raw Food Kitchen in Brooklyn & Tribeca

%d bloggers like this: