Cauliflower Crust Pizza
This Cauliflower Crust Pizza is made with cauliflower, egg and cheese so it’s naturally grain-free. Add your fave toppings, slice and devour!
Servings: 8 slices
Calories: 111kcal
Ingredients
For the crust:
- 1 medium cauliflower head cut into florets
- 1 egg
- ½ cup shredded mozzarella cheese
- ¼ cup parmesan cheese freshly grated
- Salt to taste
- ½ teaspoon dried Italian herbs
For the toppings:
- ¼ cup pasta sauce (with basil or Italian herbs)
- 1 cup mini mozzarella balls
- ¼ cup olives (plain or stuffed with pimento), halved
- ¼ cup parmesan cheese freshly grated
- Fresh basil for garnish, optional
Instructions
Prepare the crust:
- Make the crust: Cut the cauliflower into florets. Add the cauliflower to the large pot and cover with water. Bring to a simmer over medium-high heat. Season to taste with salt, and simmer for 2-3 minutes or until crisp tender.
- Drain the cauliflower and let it cool down.
- Add the cauliflower to the food processor and process until coarse.
- Drain the cauliflower: Wrap the cauliflower in a clean kitchen towel or cheesecloth and drain excess liquid.
- Place the cauliflower into a bowl. Add egg, mozzarella, parmesan, and Italian herbs. Season it with salt and stir to combine.
- Preheat oven to 400°F. Line a pizza pan with a piece of parchment paper.
- Transfer the cauliflower mixture onto the pizza pan and pat it to get a pizza crust shape. Do not make it too thin.
- Bake the crust for 20 minutes.
Add the toppings:
- Spread the pizza sauce over the crust. Add the mozzarella balls, parmesan cheese, and olives.
- Bake the pizza for 20 minutes more.
- Garnish the pizza with fresh basil leaves and slice before serving.
Nutrition
Calories: 111kcal | Carbohydrates: 5g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 284mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 178IU | Vitamin C: 35mg | Calcium: 178mg | Iron: 1mg