Cauliflower Pizza Crust
Cauliflower is a versatile vegetable that offers numerous health benefits. Packed with vitamins, minerals, and antioxidants, cauliflower is known for its potential to support digestion, boost heart health, and even contribute to weight management. With its mild flavor and ability to take on various cooking styles, cauliflower is a great addition to a wide range of dishes, making it an excellent choice for those looking to enhance their overall well-being through delicious and nutritious food choices.
Cauliflower pizza crust is a healthy and convenient alternative to traditional pizza crust. Its gluten-free, low-carb nature makes it an attractive option for those seeking a healthier pizza base. Not only is it easy to make, but it also offers a pleasantly surprising taste and texture. When my family tried it for the first time, they were pleasantly surprised by how delicious it was. The cauliflower crust held up well with the toppings and added a unique flavor to the overall pizza experience. It has since become a go-to choice for our pizza nights, providing a guilt-free and satisfying meal for everyone.
I have experimented with numerous recipes involving partially steamed or microwaved cauliflower, but unfortunately, none of them proved satisfactory. However, I have found success using a power juicer, which not only produces a remarkably light pulp but also yields raw cauliflower juice. This juice has become a part of our daily breakfast routine, as my husband and I believe it helps boost our immune system.
CAULIFLOWER PIZZA CRUST
By Zosia Culinary Adventures | Date: February 07, 2024
Preparation Time: 1 hour
Cook Time: 1 hour
Yield: 8 servings
Ingredients:
620 g fresh cauliflower including trimmings, pulp from the power juicer
1 large egg
1 cup mozzarella or gouda cheese, shredded
1/4 cup fresh parsley, finely chopped
2 tablespoons dry or fresh oregano
1 tsp sea salt
1 tablespoon olive oil
For topping: 1/2 cup pizza sauce, ¾ cup shredded mozzarella cheese and other toppings of your choice
Instructions:
Rinse the cauliflower and its trimmings. Don't throw away the core and leaves.
Cut the cauliflower into small pieces, including the leaves and stem. Put it into the juicer. Remove the leftover pulp and put it in cheesecloth to get more juice out. This will prevent the pizza dough from getting soggy.
The best part is drinking all the juice you've collected now. It's packed with antioxidants and nutrients that keep your body healthy.
Place the dough on the baking sheet lined with oiled parchment paper, then press and shape it into a pizza crust.
Bake on the bottom rack of the oven for 25 minutes or until the crust is dry and golden underneath, then carefully flip it over using the parchment paper and pizza peel to make the flipping process easier, and continue baking for another 15 minutes or until the other side is crisp, golden and no longer soggy. This method ensures that both sides of the crust are perfectly cooked and delicious.
Add the toppings and bake for an additional 10 minutes or until cheese is melted and toppings are tender.
Avoid putting too much sauce on the pizza because it will make the crust soggy.
Cut the pizza into 8 pieces and place them on the wire rack. Enjoy while warm and fresh!
Once cooled, it is recommended to store the cauliflower pizza leftovers in the refrigerator to maintain freshness. Using parchment paper to separate the slices is advised to prevent them from sticking together.
Nutrition Facts per One slice without toppings 💓
Calories 66 | Fat 3.8 g \ Saturated Fat 1.1 g\ Cholesterol 48 mg\ Sodium 74 mg\ Total Carbohydrate 4.7g\ Dietary Fiber 2.1 g\ Total Sugars 1.7g \ Protein 4.3 g \ Vitamin D 4 mcg\ Calcium 46 mg\ Iron 1 mg\ Potassium 53 mg
