I’ve been hearing all this talk about cauliflower crust pizza and I’m just gonna’ say that I originally thought it was ridiculous.
For real…have some carbs for sobbing out loud!
At least that is what I used to think.
Again, my BFF roped me into trying another out-of-my-comfort-zone recipe. Before you freak out like I did, I promise this recipe is NOT has difficult as it sounds. A little more time consuming, yes. But difficult, no.
This is one of my new favorite recipes. Grayson loved it just as much as I did. And I promise you that we really didn’t miss the crust!
Below, you will find my adapted version of the recipe found in the Trim Healthy Mama Cookbook. However, it was a little intimidating the first go around because I didn’t have all the equipment that the original recipe called for. I also was unsuccessful in finding any online recipes that gave me tips on how it should look as I was making it. So, I’ve listed a few of my tips/tricks that helped make this recipe a success in hopes it will help you and calm your nerves!
First of all, I do not have a food processor. Do not let that stop you from trying this recipe. I used my regular blender and it worked find. I added the cauliflower in a little bit at a time and pulsed it until it was “riced.” So if you are like me and are hesitant because of a lack of “appropriate” equipment, don’t be.
Secondly, you may think that the crust mixture is too runny when you first shape it. I thought the same thing. It is very important to squeeze out as much moisture from the cauliflower after boiling. But there will be some moisture you cannot remove. That is OK! Don’t panic! Mine seemed a little bit watery at first but all that moisture baked out just fine.
Third, don’t let anyone convince you that a pizza stone is a must. If you have one, definitely use it! Sure, it will probably make your crust crispier, but mine did great on a cookie sheet!
Fourth, if you like a crispier crust like I do, let it broil a few minutes before adding the toppings and re-broiling.
It is a heavier, thicker style pizza. You can’t really pick up your slices so if you are against eating pizza with a fork, you may be disappointed. The flavor is ALL there though!
This recipe is adapted from the Trim Healthy Mama Cookbook.
- 1 head fresh cauliflower, chopped
- 3/4 cup egg whites (I used fresh but egg beaters will work also)
- 2 cups grated Parmesan cheese (full two cups for the crust only!)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 tsp pepper
- No sugar added marinara sauce
- Toppings of your choice (I used green peppers, turkey pepperoni, roma tomatoes, and Colby jack cheese)
- **you will need extra cheese of your choice as a topping! Those 2 cups of Parmesan listed above are solely for the crust so make sure you get extra to use as topping!**
- Preheat oven to 450°
- Boil chopped cauliflower until slightly soft. You want it to somewhat keeps its shape but still be able to stick a fork through it with ease.
- Pour water off cauliflower and let cool slightly. Once cool, you want to squeeze out all the water you possibly can. I literally took handfuls and squeezed the water out.
- The squeezed cauliflower goes into a food processor. Pulse a few times (don’t get crazy here. You want it to still have some form to it).
- Add egg whites and seasonings and pulse again a few times
- Place mix into large bowl or mixer, add 2 cups of Parmesan cheese and mix well.
- Line a cookie sheet with either parchment paper (NOT WAX PAPER!) or aluminum foil. (I used aluminum foil and greased it with Pam).
- Shape the mixture into your desired shape, spreading thin. Make sure it is evenly spread without any uneven lumps.
- Bake 20 minutes.
- Remove from oven and add toppings to your little heart’s desire.
- Broil on lower rack until toppings are soft and cheese is melted.