I am aware I am posting another cauliflower recipe, and I am totally okay with that. I am having a moment here. Last post was cauliflower wings now it’s pizza, I can say I am officially obsessed and I need more friends/and or a boyfriend.
I continue to be amazed with the delicious versatility of this vegetable. Cauliflower used to have a very bad reputation, the only time I remember eating cauliflower as a kid was in one of those terrible steamed vegetable medalies…you know the ones I am talking about..do mushy carrot rounds and flavorless broccoli ring a bell? Woof. Little did we all know that cauliflower was an incredible culinary gift. When roasted the flavor becomes sweet and earthy, when pulsed in a food processor, sautéed and tossed with olive oil, nuts and fresh herbs, regular old cauliflower turns into a delicious grain free couscous dish. The versatility of textures this vegetable can achieve is what makes cauliflower able to take on so many different culinary faces.
Now, I am not creating history here with this pizza. Cauliflower pizza has been on every skinny girl, fitness, paleo blog imaginable. It’s a great freaking idea, so the only thing for me to do is test a variety of recipes, find which one I liked the best and add my own flare to it.
For those bloggers who have claimed their cauliflower pizza recipe “tastes better than the real thing!…..come on girl, we all know NOTHING tastes better than pizza. NOTHING. It’s just the law of the universe. Pizza is untouchable. That being said, this alternative to pizza definitely hold it’s own. The cauliflower crust is packed with flavor from dried herbs, the fact that this is a grain free, gluten free, low carb recipe that satisfies your pizza craving makes this a repeat dish in my home. You can top it with just about anything. Try pesto and chicken sausage, or parmesan, arugula and prosciutto, the options are limitless.
Here’s how you make it:
First cut a small head of cauliflower into florets and place in a food processor.
Place in a microwave safe bowl, cover and cook for 4 minutes.
Remove from microwave and place cauliflower into a dish towel, let it cool for a few minutes before wringing out as much liquid as possible.
Place drained cauliflower back into bowl add cheeses, dried herbs, egg and salt. Mix to combine. Divide the “dough” in half and roll into 2 balls. Place one ball on a piece of wax paper.
Until next time friends,
Cauliflower Pizza with Spicy Marinara Sauce
(makes 2 small pizzas)
- 1 small head cauliflower, cut into florets
- 1/4 cup pecorino romano or parmesan cheese
- 1/4 cup mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon kosher salt
- 1 egg
- For Tomato Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and crushed
- 1/2- 1 teaspoon crushed red chili flakes
- 1 can organic whole tomatoes, crush them by hand and save the liquid
- 4 sprigs of basil
- 1 teaspoon kosher salt
1-2 teaspoons honey
1/2 cup mozzarella, red pepper flakes and sprinkle of pecorino romano to top the pizza.
- Fresh basil and sea salt for garnish
- Place a pizza stone in oven and pre heat to 450 degrees F.
- In a small-medium sauce pan gently saute garlic cloves and chili flakes in olive until the garlic is almost golden brown. Add tomatoes and basil and simmer for 20-30 minutes, until the sauce is thick and chunky. Remove basil sprigs, add salt and honey. Taste and adjust seasonings. While that is cooking start on your cauliflower crust.
- Cut small head of cauliflower into florets and place in a food processor.
- Pulse until the cauliflower resembles sand.
- Place in a microwave safe bowl, cover and cook for 4 minutes.
- Remove from microwave and place cauliflower into a dish towel, let it cool for a few minutes before wringing out as much liquid as possible.
- Place drained cauliflower back into bowl add cheeses, dried herbs, egg and salt. Mix to combine. Divide the “dough” in half and roll into 2 balls. Place one ballon a piece of parchment paper that is greased with cooking spray.
- Place another piece on top and using your hands of a rolling pin shape into a circle about 1/8″ thick.
- Using a pizza paddle transfer “crust” on the parchment paper on to the pizza stone. Bake for 8-10 minutes. Pull crust out and top with sauce and mozzarella. Put in over for 5 more minutes or until the cheese is melted. Remove from oven and sprinkle with pecorino romano, chili flakes and fresh basil. DIG IN