Cauliflo-Crust Pizza
This Cauliflo-Crust Pizza is great for a low-carb and keto diet. It can be topped with fresh ingredients for a healthy dinner!
On the other hand, the benefits our bodies receive from eating this cauliflower are many. It helps to promote healthy digestion due to its fiber and reduce the risk of several sickness’ like… heart disease or cancer.
For this recipe, I decided to blend the cauliflower rice with feta and goat cheese. This brings more flavor and helps compact the crust.
I love the fact that you are able to make your own pizza crust with fresh ingredients and without additives! That is a major POSITIVE for your HEALTH!
One important thing to consider before jumping to the recipe is the cauliflower crust pizza isn’t going to be crispy like the traditional crust pizza. The cauliflower is full of water which is going to make it softer. However, if what you are looking for something healthier, delicious, low-carbs and gluten-free, you’ll definitely love this recipe!
HOW TO PREP THE CAULIFLO-CRUST PIZZA
- You’ll need 1 large fresh cauliflower head.
- Cut the florets in pieces
- Grate the florets using a box greater or a greater attachment on your food processor.
- In a pan, pour in the cauliflower rice and heat on medium temperature. This will help to absorb most of the water from the cauliflower. Stir constantly to avoid it sticking or burning on the bottom of the pan.
- To reduce moisture from the cauliflower grains, use a nut milk bag (or cheesecloth will work too) to drain the cauliflower rice by squeezing it until all the moisture is out. Doing this, you will avoid getting a soggy crust.
TIP:
If you want to save time while grating the cauliflower, use frozen florets. It will require the least amount of work.
CAULIFLO-CRUST PIZZA TOPPINGS
This is my favorite part of making my own pizza! You decide what toppings to use to give more flavor to your pizza!! That way, you wont have any regrets! 😅 For this opportunity, I decided to use a red sauce pizza but for next time, I want to try the cauliflo-crust pizza with my Pesto alla Sunshine Kitchen. Now my mouth is watering!! 🤤
OTHER TOPPINGS USED: MOZZARELLA CHEESE, TOMATOES, MUSHROOMS, CHUNKS OF CHICKEN AND PARSLEY.
ALTERNATIVES: You can use vegan mozzarella cheese and it will still taste so good! You can also replace the chicken by preparing tofu or just simply have it without any animal protein. It’s up to you!
HOW TO STORE THE CAULIFLO-CRUST PIZZA
To store the crust, I recommend making small round crusts of 8 portions and stacking them on top of each other with parchment paper in between and wrapping them in plastic wrap. They will last in the freezer for about 3 months.
When you are ready to re-heat your crust, preheat the oven to 400F. Then, bake it for 5 minutes. After that, add the toppings and bake it for 10 more minutes.
Coliflo-Crust Pizza
Ingredients
CAULIFLOWER CRUST PIZZA
- 1 fresh cauliflower head
- ½ cup feta cheese
- ½ cup goat cheese
- salt and black pepper to taste
TOPPINGS
- 1 breast chicken
- ½ cup mozzarella cheese
- 1 red tomato
- 7 oz mushrooms cut in pieces
- 1 tsp parsley
Instructions
CAULIFLOWER CRUST PIZZA
- Preheat your oven to 400°F
- Remove the cauliflower florets and grate them using a food processor or box grater.
- In a pan, pour in the cauliflower rice and heat it on medium temperature until you see it has turned golden.
- use a nut milk bag or a cheesecloth , to drain the cauliflower rice by squeezing it until all the moisture is out.
- In a bowl, mix the feta cheese, goat cheese, cauliflower rice, salt and black pepper. Then, add the grated cauliflower and combine well.
- Align a baking sheet with parchment paper and place the dough on it, pressing it down in a circle.
- Bake for 20 minutes, then flip it and leave it 10 more minutes for a crispy crust.
- Add the toppings and bake for another 5 minutes.
Notes
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 293 |
| % Daily Value* | |
| Total Fat 12.5g | 16% |
| Saturated Fat 7.2g | 36% |
| Cholesterol 110mg | 37% |
| Sodium 608mg | 26% |
| Total Carbohydrate 6.9g | 3% |
| Dietary Fiber 1.6g | 6% |
| Total Sugars 4.5g | |
| Protein 38.5g | |
| Vitamin D 357mcg | 1786% |
| Calcium 208mg | 16% |
| Iron 4mg | 23% |
| Potassium 628mg | 13% |
Did you make this recipe?
please, leave comment below and choose a star rating! You also can find me on Instagram and if you make this recipe, you can share the picture with the hashtag #thesunshinekitchen__