Ok, this is not much of a looker – But, a few months ago, I attempted to make a healthier mash using cauliflower instead of potatoes and loved it. It went down really well with my family too so I thought I’d try a trickier recipe this time. I came across cauliflower crust pizza a few times and thought it sounded pretty tasty! All of the pizza goodness without the heavy dough – an almost guilt-free meal. I say almost because it’s totally up to you what toppings and cheese you add to the base. But at least you know the dough’s sin-free.
I would advise that you season the dough well, and don’t be sparing with the pizza sauce as the cauliflower lacks flavour. My mum, brother, sister and I all liked it but my dad – who isn’t big on health foods anyway – wasn’t won over. Four out of five isn’t bad though! As long as you aren’t expecting it to live up to crusty bread, you’ll like this as a healthy replacement.
Below are the directions you need to make your cauliflower crust. Just add toppings!
4 medium eggs
1. Cut the cauliflower into smaller sections and blend in a food processor until it looks like rice. Don’t try to blend it all at once as you’ll be left with big chunks amongst the rice.
2. In a large saucepan, boil the cauliflower rice for 5 minutes.
3. Drain in a sieve and place on a large tea towel – or two – to cool for a few minutes. Be patient here or you’ll risk burning your hands. Whilst it cools, pre-heat the oven to 205 degrees.
4. Wrap the cauliflower in the towel and squeeze thoroughly to strain any excess water. This part is important. Though the cauliflower will seem dry enough from sieving, it still retains a lot of water! You’ll be surprised how much gets strained out from squeezing.
5. Once dry, place in a bowl to mix in the eggs and any seasoning. I added some garlic pepper and oregano to mine.
6. Your cauliflower dough is now ready to be shaped on a baking tray – use greaseproof paper! Keep the base at least an inch thick or it’ll be too flimsy. I split my mixture in half to make 2 pizzas.
7. Bake in the oven for 30 minutes.
8. Once done, add toppings of your choice and bake for a further 10-15 minutes. I used tomato pizza topper, reduced-fat pesto, red onion, turkey salami, olives and mozzarella.
Tip: I prepared and baked my dough in the morning, then added the toppings once cooled so that they were ready to be cooked for just 15 minutes at dinner time.
If you liked this post, check out: Healthy Dessert Recipe: Raw Vanilla Coconut Fig Slices
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