You ever had an aversion to trying something but you can’t really verbalize why?
That’s how I feel about cauliflower crust pizza. I have not tried it because…I don’t want to try it. I don’t have any better reason. Don’t get me wrong. Search the term on Pinterest and you’ll see wonderfully yummy pictures of it and I am sure it is very tasty. But I’m not going to make it.
However, what’s WONDERFUL about Bariatric Foodie is that we are a community. If I am not making something, one of you guys probably are. Such was the case here. Interestingly enough, I asked my friend Wendy, who makes the pizza often, to go over the basics for me but then I also got a completely unsolicited email from someone with their version.
The two have the same outcome but different prep methods, so I’m going to give you both!
Amy R.’s Cauliflower Crust Pizza
(Makes a pizza to share)
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1 tsp Italian or pizza seasoning, halved
1/2 tsp minced garlic
1/2 tsp garlic salt
1/4 tsp garlic powder
pizza sauce, shredded cheese and your choice of precooked toppings
Make some cauliflower rice (here’s how
) and make sure it is well drained.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella.
Add oregano, half of the Italian/pizza seasoning, minced garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings, cheese, remaining Italian/pizza seasoning, and garlic powder. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Even my non-veggie eating, picky 9 year old ate it and liked it. There is NO way anyone would ever guess this crust is made from a vegetable!
Wendy D.’s Cauliflower Pizza Crust
(which I have affectionately dubbed the “Weeknight” version – makes one personal sized pizza)
1/4 c. raw shredded cauliflower
2 oz, 75% fat free cheese (can use any cheese)
1 egg white
4 slices turkey pepperoni
1 tablespoon pizza sauce
Mix together the cauliflower, 1 ounce of the cheese, egg white and italian seasoning.
Spray a small frying pan with non-stick cooking spray and spread the mixture out on it. Cook it for a few minutes on each side until it’s golden on each side.
Add a bit of pizza sauce, 4 slices pepperoni, and top with the remaining cheese.
You can cover the pan to let the cheese melt or you can pop it in the oven for a few minutes.
So now we have not one, but TWO, versions of cauliflower crust pizza, made by Foodies for Foodies.
Thanks Wendy and Amy!