My Pinterest feed is full of cauliflower pizza and breadstick recipes. I have been wanting to try it for a while so I searched a few different recipes and found one that is really tasty. It’s a bit of a process but so worth it. I made the pizza last night and my family loved it so much that we are having it again tonight. It was a good way to sneak some veggies in my two year old who normally spits out cauliflower!
There are step by step instructions with photos from ifoodreal.com here.
This recipe makes a pretty small pizza (serving for one person) so tonight I’m going to double the recipe to hopefully fill my pizza baking sheet more.
1 head cauliflower 7 – 8″ wide
1 egg, large
1/2 cup Parmesan or Mozzarella cheese, grated/shredded & not packed
1 teaspoon Italian (or rosemary, basil, parsley) herb seasoning
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
Place on a prepared baking sheet and bake for 15 mins.
Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth or a linen tea towel.
Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out.
Increase oven temp to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets (I used the same parchment paper but you can swap it for a new one if it gets too soggy), and flatten with your hands until thin pizza crust forms.
Bake for 15 – 20 minutes and remove from the oven.
Top with your favorite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.
I used tomato sauce, mozzarella cheese, black olives, yellow bell pepper, red onion, tomatoes, feta and parsley.
Storage Instructions: Refrigerate covered for up to 2 days. You can also freeze the crust tightly wrapped in plastic, for 1 month.