Cauliflower Pizza Crust

Here's a lovely lil' gem I came across on the ever wonderful Pinterest.

Another genius way to utilize a vegetable.

Cauliflower, in my opinion, is quite the underused veggie.

It's so good if you cook it right.

But if you don't... your house will smell like a fart sandwich.

that's what my hubby calls the smell of cauliflower.

i know, he's smooth.

This recipe basically takes a head of cauliflower and magically turns it into a pizza crust!

It's gluten free and an awesome alternative to the regular pizza crust.

I usually roast my cauliflower in the oven on a really high temperature, like 450, drizzled with olive oil, salt and pepper.

It caramelizes and gets crunchy and delicious.

But when I came across this recipe, I knew I had to give it a whirl.

I have a few friends and family members that are gluten- free and I thought this would be a beautiful way for them to indulge in pizza.

So I grabbed my big head of white broccoli and got the party started.

Here is what the crust looks like before it's baked.

And look at this lusciousness AFTER!

Don't tell me you wouldn't want to eat this.

Even if you think you hate cauliflower, trust me.

You won't after eating this monstrosity.

It was crispity and crunchity and delightfully scrumptious.

Next time I will cook it for a bit longer to ensure a crunchier crust, but other than that,

it was divine.

Top it with any and all of your favorites.

Get the kids involved.

This is an excellent way to get your kids to eat their veggies.

They will never know it and you'll be a hero!

Kids and pizza go together like chocolate and peanut butter.

Match made in heaven.

Happy pizza crust makin'!

cauliflower crust pizza

Serves 2; Adapted from Your Lighter Side.

ingredients:

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings*

directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes

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