Cutting carbs with cauliflower is a great way to enjoy your favorite foods at a fraction of the calories.
Carb lovers can cut calories by adding creamed cauliflower to mashed potatoes, and even riced cauliflower to flour for baking.
But pizza crust? I had heard about cauliflower’s extender power when it came to pizza crust, and recently experimented to find out for myself if it really works.
Turns out, cauliflower crust is surprisingly delicious! And when topped with fresh vegetables, low sodium sauce, and easy cheese, it makes a satisfying and nutritious meal.
Cauliflower Pizza Crust Recipe
Yield: 8 slices
- Cooking spray
- 1 medium head of cauliflower, trimmed and cut into florets
- 2 large eggs, lightly beaten
- 1//2 cup part skim mozzarella, shredded
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with cooking spray.
- Place cauliflower in a food processor and pulse until its texture resembles rice. Work in batches if needed. You should get 2 heaping measuring cups of riced cauliflower.
- In a medium bowl, mix the riced cauliflower, eggs, mozzarella, oregano, garlic powder, salt and black pepper.
- Transfer the mixture to the center of the prepared baking sheet and use a spatula to press it evenly into a thin 10-inch circle.
- Bake until golden brown and very set, about 35-45 minutes. Remove baking sheet from the oven and allow to cool.
- When cool, top the pizza with whichever toppings you choose and bake again for 10 minutes or until the toppings are cooked through.
Nutrition Information per Serving
Calories 60; Total fat 3g (sat fat 1g, trans fat 0g); Sodium 160mg; Carbohydrate 4g; Dietary Fiber 1g; Protein 5g.
Special thanks to Erin Cooper, Dietetic Intern for her help developing this recipe.