This delicious low-calorie and low-carbohydrate pizza is very satisfying and tasty!
Cauliflower Crusted Pizza
- 1 medium size cauliflower head You can now purchase cauli already chopped 🙂
- 1/4 tsp. kosher Salt
- 1/2 tsp. dried and crushed basil
- 1/2 tsp. dried and crushed oregano
- 1/2 tsp. garlic powder
- 1/4 cup shredded Parmesan Cheese
- 1/4 cup mozzarella cheese
- 3-4 chopped Artichokes hearts from can (in water)
- 1 egg
Toppings: I have used all of these. All are delicious, but your choice!
- cherry tomatoes cut in half
- onions thinly sliced
- mushrooms thinly sliced
- avocados sliced
- sweet peppers roasted
- Shrimp seasoned and sauted
- Chicken seasoned and sauted
- Tofu precooked seasoned or fried
- Place your pizza stone/upside-down baking sheet in the oven and heat to 450F.
- Trim the large green leaves and stems and roughly chop cauliflower into 2-inch pieces.
- Rinse the cauliflower under running water.
- Place the cauliflower in a food processor or blender. Pulse cauliflower until it looks like powdery snow. If your processor/blender is smaller, just grind the cauliflower in batches (or grate the cauliflower head the old-fashioned way – this will take longer).
- Remove the ground cauliflower from the processor/blender and place in a microwave-safe bowl. Cover the bowl loosely with a paper towel or plastic wrap and microwave for 3 minutes.
- Place the (hot!) ground cauliflower onto a dish towel and spread evenly so that it will cool down faster. After the cauliflower is cool enough to handle, gather it into a pile in the center of the dishtowel, gather the corners, and wring the water content out of the cauliflower over a sink. This is VERY IMPORTANT: spend a few minutes wringing out the water! Just one or two wrings will not get the job done. I spent more than 5 minutes on mine.
- Empty the cauliflower from the dishtowel back into a bowl. Don’t be alarmed if the amount of cauliflower without water fits in your hand—this is still enough to work with!
- Mix the cauliflower with the mozzarella and Parmesan cheeses, the oregano, basil, kosher salt, and garlic powder and chopped artichokes.
- When everything is mixed, add the egg and mix again until the egg is fully blended.
- If you have a pizza paddle (called a peel), place parchment paper on the paddle. If not, a cutting board will still do the trick—just place your parchment paper on top of the board.
- Dump the cauliflower mixture onto the parchment paper and form into a 12-in. diameter crust with a thickness of ¼ in. [NOTE: Be sure to grease well your parchment paper with olive oil spray, before placing the mixture, to ensure that the crust doesn’t stick to the surface!]
- Slide the parchment paper off your peel/board and onto the pizza stone/baking sheet in the oven and bake for 8-11 minutes, or until the crust is golden-brown and looks crispy at the edges.
- Grab the parchment paper and slide it and the pizza crust back onto your peel/board, close the oven, and garnish with your chosen toppings.
- Place the pizza and the parchment paper back into the oven and on the stone/sheet for another 5-7 minutes. My pizza finished baking in 5 minutes! Let it cool down for a few minutes before slicing up and digging in.