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Wednesday, March 7, 2012

Cauliflower Crust Pizza Redux

I originally posted my Cauliflower Crust Pizza about 18 months ago. Since then I have experimented with it quite a bit and I think I have it perfected! The main difference is microwaving the cauliflower before pressing it into a crust. I make this every weekend, when my Husband whips up his awesome "regular pizza" for the kids. Their's looks and smells great, but I don't feel like I'm missing anything! So if you haven't tried Cauliflower Crust Pizza, give it a try! If you tried it before and didn't love it, give this recipe a chance. You get a plateful of Vitamin C and antioxidants with the Cauliflower, plus delicious toppings! It's worth another try.

Cauliflower Crust Pizza Redux Recipe
Crust:
1/2 a Medium Head or 1/3 of a Large Head of Cauliflower
1/2 Cup Mozzarella Cheeses
1 Egg

Toppings:
Most importantly choose a low sugar sauce like Seeds of Change, Trader Joe's Three Marinara or Pesto. This is where you can get creative and add whatever you like - my of the toppings are 'Belly Good".

Crust How To:
Shred the fresh/raw cauliflower with a cheese grater, including the stems. Mince the parts that you could not grate. Microwave for about 1:30 minutes. Press out any moisture with a clean hand towel. The less moisture, the crispier the crust will be. Add the egg and 1/2 mozzarella and mix really well. Cover your cookie sheet/pizza pan with parchment paper. Spread the cauliflower mixture on top of the parchment paper as thin as you can, without leaving any holes. I run a fork over the whole crust to make it flat and even. I also use a few paper towels to soak up any extra liquid but pressing it into the crust. Bake at 400 degrees for 20 minutes.

Before you bake the Cauliflower Crust
Remove from the oven and add your toppings. It should be browned and a little crispy around the edges. This is the fun part and you can add anything you want, pretty much. Just watch the sugar content on your sauce. Load it up with proteins, skinny fats and veggies and you won't miss the bread crust with all that flavor.
After baking it is browned and a little crusty
Old Standby - Plain ol' pepperoni with mozzarella and red sauce, I use Trader Joe's Three Cheese Marina
Mix it up - Fresh mozzerella (the kind stored in water), pesto and spicy sausage or hamburger (top photo)
Gourmet - Pesto, artichoke hearts and goat's cheese


Bake another 10 minutes at 400, until all the toppings are bubbly. If you did it just right, you can even hold it like a pizza slice, although I usually eat it with a fork. You can bake longer, spread the crust thinner or add more cheese or egg to the crust if it didn't turn out right. But this combo has been working great for me.

I am currently doing Jorge Cruise's Fast Track plan, which is completely grain-free. Cauliflower Crust Pizza is great on that plan and regular Belly Fat Cure and Paleo plans too. Enjoy! Leave me a comment and tell me your favorite toppings on your pizza!

25 comments:

  1. LOVE this! I haven't tried cauliflower crust yet...I was SO happy that you explained to use the steams too...I was never sure whether or not to use them or just the florets. I use the TJ 3-Cheese Pasta Pomodoro Sauce too...love it! Austin is supposed to be getting a Trader Joes soon...hopefully I won't have to be without one for too long (((sniff, sniff))) I will have to stock up on the shelf stuff before we move just in case, lol!

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  2. HEY AMBER.LOVE YOUR BLOG! IS THIS SERVING FOR ONE PERSON?

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  3. So really a basic cheese grader works for the ricing? I haven't tried this b/c I may be the only person who does not own a food processor! I will certainly give it a go!! xoxo

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    1. DeAnnah I have used a regular grater. Works just fine. :)

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    2. I use a regular cheese grater too and it works just fine.

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    3. DeAnnah, I just use a regular old cheese grater for this and for any "ricing" I do. I do't have food processer, but it's on my bday/xmas list!

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  4. I love this pizza crust! I usually use the whole 1/2 cup cheese. It sticks together fine with only 1/4 cup cheese in the whole crust?

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  5. Hmm, I don't know about this!! Does it taste like bread at all? Thanks for always posting great recipes.

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  6. This is a great recipe.. This is something I am sure my boyfriend will like.. He loves artichoke hearts and love everything with pesto.. lol

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  7. I like your technique, I'll have to use that. I grate my cauli in the food processor (If you have one, it's super fast)
    Thanks for sharing

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  8. @anonymous...why would it taste like bread? It's cauliflower...

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  9. Why didn't I think of the microwave. Last time I made it I steamed it first and had too many dishes in the end! For anyone that hasn't tried it, you'll never believe you are eating cauliflower!

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  10. I haven't made this in a while--will definitely try the new version! Love, love, love the idea of pesto, artichoke and goat cheese! Thanks for always inspiring us to stay on track!

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  11. I haven't made this in a while either, I enjoyed it before but it never got as crispy as I like. I'll try the blotting technique, perhaps I made it too thick. Still, very tasty.
    I use the 4 cheese sauce from Traders also, but I think I'll be trying the pesto pizza next. My old time favorite was bbq chicken pizza, but I haven't found a sauce that is low enough in sugar. Does anyone have a recipe for one? Something sweeten with stevia or xylitol...

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  12. I did not love it the first time I tried it but I will have to give it a try again using this way of making it. I never could get my crust crispy.

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  13. Haven't made this since the last time you posted a recipe. Mine stuck to the pan so badly and wasn't crispy. Definitely will be using parchment paper this time. Looking forward to better results.

    Thanks Amber!

    Kim

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  14. HOW MANY SERVINGS DOES THIS MAKE??

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  15. Okay, random question that doesn't really go with this post...but I’m hoping someone will answer. How long do you have to wait after dinner before you can have your evening carbs? I eat about 5pm and don’t know how soon is too soon that it would mess up my dinner 5/2 value. Thanks!

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  16. Do you need to spray the parchment paper? I made it and it totally stuck to the paper. I don't know if it was too thin or if I needed to spray the paper.

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    1. No, I dont spray the parchment and mine does not stick. Is it possible there are two sides to parchment and you baked it on the wrong side? Try spraying it too!

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  17. I made this last night for dinner. I was debating trying a coconut flour or almond flour or cauliflower crust. Went with your cauliflower crust and loved it! Can't believe how good it was - you were right - didn't miss the regular crust at all. I couldn't decide on toppings so did half with pesto, salami/prosciutto and goat cheese and the other half was red sauce, pepperoni and mozzarella. You bloggers have been such a help to me that I'm temped to start my own blog. This way of eating has me SO excited!

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  18. This is yummy! I did spray the parchment paper so I had no sticking issues. It makes me so happy! Thanks so much for sharing!

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  19. Thanks for the info Amber. I Have been eating Paleo for the last 4 months and lke how you include us into your recipe ideas. This is a must try this weekend!

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  20. Wow!! It was so easy and delicious!! Thank you for the recipe. The taste reminded me of a great pizzeria pizza.

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