I have had several requests lately from friends to send along my version of this recipe.
I thought cauliflower was so 2016 but apparently it’s not and still going strong. What a great way to get veggies into your kids and yourself. Don’t be fooled, it’s not like pizza dough crust but a delicious alternative and I seriously crave this dish.
Since the first time I made this 2 years ago, cauliflower has emerged in so many ways. We are now seeing riced cauliflower in the freezer section. I thought I’d try my recipe out using this short cut. Game changer! Time saver! It worked well but I do prefer using fresh and ricing it in your food processor.
For the Crust: Makes one 9-10 inch round
1 medium head cauliflower ( for frozen use one bag of riced cauliflower)
1/4 tsp herb of choice
2 Tbls parmigiano grated
salt/pepper to taste
Break cauliflower florets into small pieces and place in your food processor. Process to get a mealy, rice like texture.
Place in a microwave safe bowl and microwave on high for 8 minutes. If using the frozen riced cauliflower, check at the 8 minute time mark and if it seems moist, add 1 more minute.
Let cauliflower cool by stirring, then add parmesan and herbs. Lightly beat egg, and add to the mixture.
Place on a parchment lined sheet pan and spread out mixture into an even round. I use the back of a spoon or your hands to get it into an even shape.
Place in a preheated 400 degree oven and bake for 12-15 minutes. The edges will be slightly browned. Top with sauce, cheese, and combination of veggies or topping and place back in the oven approximately 3-5 minutes until cheese is melted and toppings are warm.
- Add anything to this crust, garlic, herbs, spices, it’s truly a blank canvas.
- The pizza pictured here has roasted artichokes and red pepper strips.