I know I said I was going to post every Wednesday night but I just got so excited and anxious to get a post up that I couldn't wait anymore.
You know that feeling when you are really craving pizza but you've done such a great job at "being good"? Well Miss Lauren Conrad definitely does, and she has been so kind as to share a fun recipe for a doughless pizza, it's called the "Cauliflower Crust Pizza". According to her, this pizza comes out to 434 calories! Oh man, how can you not try this, right? This recipe serves two, and it's quite delicious. I cooked it for a nice lunch and let me just say, "mmm, yum" It really does hit the spot. Also what I really loved about this pizza is how much it fills you up really quickly. I'm a big fan of cauliflower, and the nutrients it gives you. It's a nice guilt free meal you and your friends can enjoy.
Here is what mine looked like, I'm planning on adding a ton more veggies to it next time. I didn't give colors justice, I want to make it super colorful. I'm most likely going to cook it again this weekend. If you want, I can make a How-To video on it :)
Let me know what you think if you try it.
Serves 2
Ingredients
- 1 cup cooked, riced cauliflower
- 1 cup shredded mozzarella cheese
- 1 egg, beaten
- 1 teaspoon dried oregano
- ½ teaspoon crushed garlic
- ½ teaspoon garlic salt
- olive oil (optional)
- pizza sauce, shredded cheese and choice of your toppings*
Instructions
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:
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).
*Note: Toppings need to be precooked since you are only broiling for a few minutes.
XO,
AP
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