“This is a perfect way to indulge in pizza without any guilt. It’s also great if you’re gluten-free.”
| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 head cauliflower, stem removed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried oregano
- Kosher salt
- 1/4 teaspoon garlic powder
- 2 large eggs, lightly beaten
- 1/2 cup marinara sauce
- Sliced bell peppers and onion, for topping
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Line a steamer basket with a kitchen towel (not terrycloth); set in a saucepan with 2 inches simmering water. Add the cauliflower, cover and cook 5 minutes. Drain well, then wring dry in the towel to get out all the moisture. Let cool.
- In a bowl, combine the cauliflower with 1/2 cup mozzarella, the parmesan, oregano, 1/2 teaspoon salt, the garlic powder and eggs. Transfer to the center of the baking sheet and spread into a 10-inch circle to make a pizza crust. Bake until golden, about 20 minutes.
- Spread the marinara sauce on the crust; top with bell peppers and onion and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven and bake an additional 10 minutes.
Nutrition Facts
| Calories | 211 |
| Total Fat | 11 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 114 milligrams |
| Sodium | 634 milligrams |
| Carbohydrates | 15 grams |
| Dietary Fiber | 4 grams |
| Protein | 16 grams |
| Sugar | 7 grams |
Reviews
How much cauliflower? Strikes me as odd that it’s left vague, unless I missed it somewhere in the recipe. There’s a decent amount of variety in sizes of heads of cauliflower.
This recipe was easy and it tastes delicious. I added a little black garlic and more veggies as well. I wish I could post a picture.
Trying it with frozen cauliflower, takes longer to set/bake. Id suggest using cheesecloth to strain the cauliflower completely or moisture to eliminate this issue.
This crust was amazing, just need to cook it a little longer to get the center crispy or thin it out more.
Love the recipe and flavor however crust was good middle to outer edge but toward center it was to moist and would not set. Any suggestions
Best cauliflower crust I have viewed. Going to make it this weekend for my kids who will be home from college!
Really good, used a bag of cauliflower rice and one of broccoli rice because I had them and proceeded the same on the recipe. I did sauté my veggies and added some portobellos – good job Katie!
Great for vegetarian
Could you use riced cauliflower instead? Thanks
Super yummy!