Cauliflower Pizza Crust

Happy Thursday! 👋🏼 so I FINALLY made cauliflower pizza 🍕🍕with a good end result! 💃🏻The first time I made it, it was like totally mush but I was so proud of this cauliflower crust the 2nd time around and my husband agrees that it’s wayyy better than store-bought! And seriously very easy.  I realized that the reason it was so mushy the first time was because I didn’t squeeze out the excess liquid from the cauli before mixing with other ingredients 🤦🏻‍♀️.  NOW I know better and happy to share my recipe! I love cauliflower pizza because it’s a great way to top veggies on top of veggies!  What’s better than that?!

I topped the crust off with Rao’s homemade pizza sauce and fresh baby spinach 🍃served with Whole Foods 365 brand carrot zoodles, which by the way are such a fun way to serve carrots for kids! 🥕🥕 Try them! You’ll find a bunch of cauliflower crust recipes online so this is just what worked for me.  Hope you enjoy!

Ingredients:

12-oz bag of fresh cauliflower florets

3/4 cup mozzarella cheese

1/4 cup parmesan cheese

1 egg, whisked

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

pinch of salt and black pepper (optional)

Toppings: any veggies you want!

Directions:

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. Using a steamer basket, steam the cauliflower florets until fork tender and drain well. Allow to cool.
  3. Place cooled florets on a cutting board and chop well.
  4. Important* Squeeze out excess liquid using paper towel or a cheesecloth.
  5. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and egg. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 15 minutes (Note: you can also check it at 10 minutes, the crust is ready when the top is golden brown, which for me was 15 minutes).
  6. Add a layer of sauce and desired veggie toppings and bake an additional 8-10 minutes or until veggies on the top are softened.

 

 

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