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!