Who would have thought? A pizza crust made with shredded cauliflower, an egg, cheese and seasonings? This cauliflower pizza crust is amazing!
While reading one of my favorite food blogs, I came across this recipe and made a few changes to make it my own. Given my crazy love for pizza and my hubby’s love for eating healthy, this recipe is now golden to me. We have finally met in the middle.
You can put anything in the world you want on it. For this post I made it veggie style with red pizza sauce. I have also made it “chicken pesto style”, using prepared pesto as the sauce, and leftover shredded chicken as the topping.
I was worried about the crust possibly being too soft, so I used a 9 inch cast iron skillet for my pizza pan. It was perfect for the crust, and I didn’t have to worry about shaping the crust to a round flat pan.
The crust is super simple! Start by shredding 2 cups of cauliflower:
Microwave the shredded cauliflower for 8 minutes in a microwave-safe bowl. Then mix the microwaved cauliflower with 1 large egg, 1 cup of shredded cheese (I used mozzarella), garlic powder and Italian seasoning. Press into the bottom of a 9 inch cast iron skillet that has been greased. Spray the top of the cauliflower crust with cooking spray.
Bake in a 450 degree F preheated oven until golden brown; it was 9 minutes for me.
Once you remove the cauliflower crust from the oven, change your oven setting to broil while you place the toppings on the pizza. I used this easy homemade pizza sauce, mozzarella cheese, red onions, black olives and mushrooms. The sky is the limit!
Then place the pizza back in the oven and broil until the top is golden brown and the cheese is bubbly, about 3-5 minutes. What an awesome way to have a guilt-free, low carb pizza option!Print