• Sophie Anson

Cauliflower-Crust Pizza

I should start by saying this isn't as horrible as it sounds. You actually can't taste the cauliflower at all.


Using cauliflower to make your pizza crust yields a gluten -free, and lower calorie pizza than a traditional pizza. The fun is in the toppings.



You will need:

2 12-ounce to 16-ounce bags of riced cauliflower

1 egg

1/4 cup part-skim or full fat mozzarella cheese (or goat cheese, for a smoother texture)

1 tbsp parmesan cheese

Salt and pepper

Oregano (optional)


Pizza sauce

mozzarella cheese, full fat or part-skim



Any of the following:

Organic Pepperoni

Sausage

Grilled chicken

Mushrooms

Jalapeños

Anchovies

Peppers

...and anything else you enjoy on Pizza


Steam the cauliflower in a steamer or the microwave. Once cooked, you’ll need to squeeze out the moisture. This is the key to getting a dry crust that won't fall apart when you pick it up. The easiest way to do this is by using a nut milk bag.


Once dry - combine the cauliflower with the egg, cheeses, salt and pepper to taste and oregano (if using). Transfer to baking sheet lined with parchment paper and flatten into a large circle.


Bake at 400 for 10 mins on each side or until browned.


Add pizza sauce and mozzarella, and other toppings, and then bake for another 10-12 minutes.



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30 East 60th street, Suite 2303

New York, NY 10022

917-716-9528

sophie@eatstrong.com

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