EatingWell Cauliflower Pizza Crust

EatingWell Cauliflower Pizza Crust

4 Reviews
From: EatingWell.com, November 2017

Lighten up pizza night with this low-carb alternative to traditional pizza dough. Riced cauliflower combines with egg and cheese to make a gluten-free pizza crust that's crisp on the outside but soft on the inside. Simply top with your favorite pizza toppings and bake for a healthier pizza you'll love.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 5 cups cauliflower florets
  • 2 cloves garlic, divided
  • 1½ cups shredded part-skim mozzarella cheese, divided
  • 2 large eggs, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Place cauliflower and 1 clove garlic in a food processor; process until finely chopped. Transfer to a microwave-safe bowl and microwave on High for 3 minutes. Let cool slightly and stir in ¾ cup mozzarella, eggs, parsley and salt. Spread the mixture into a 12-inch circle, ¼ inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, about 40 minutes.
  3. Remove the crust from the oven and cover evenly with your favorite pizza toppings. Return the pizza to the oven and continue baking until the toppings are heated through, about 5 minutes more.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 131 calories; 7 g fat(4 g sat); 2 g fiber; 7 g carbohydrates; 11 g protein; 68 mcg folate; 80 mg cholesterol; 2 g sugars; 0 g added sugars; 430 IU vitamin A; 45 mg vitamin C; 229 mg calcium; 1 mg iron; 321 mg sodium; 354 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Calcium (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ medium fat protein, 1 vegetable

Reviews 4

March 05, 2019
profile image
By: cms
You definitely want to eat all while it's hot rather than planning leftovers since it will not have any crisp left after it cools, but it's a great flour-free crust! As someone else pointed out, they left out what to do with the second clove of garlic OR second 3/4 cup of cheese. I used that part of the cheese to melt onto the crust after it baked hoping to make a moisture barrier. Next time I will also cook the toppings to try to get out more even more moisture. Nice to be able to add pizza back to our meals since normal pizza is far from a diet food!
January 10, 2019
profile image
By: Janice
I agree that the pizza tastes like normal pizza but more interesting than plain dough. Also faster assembly since you don't need to let dough rise, spread it in a pan, etc. Certainly healthier than pizza crust.
November 05, 2018
profile image
By: alyssa_desiena
I love this recipe. I added 1/2 pecorino Romano cheese to cauliflower mixture before baking to provide added structure and flavor to the crust. It is easier to eat after it cools a little. I would recommend putting cheese down first before the sauce to prevent the crust from getting to wet. Definitely recommend to anyone who wants to eat healthier or just likes a good pizza.
March 25, 2018
profile image
By: Alex
I loved this recipe! I don't like cauliflower so I was hesitant to try it, but it completely masks the taste. This pizza is filling and took no time to prepare. Definitely will be a part of my regular lunch rotation from now on. The recipe doesn't say what to do with the second clove of garlic, so I just minced it and mixed it in with the mozzarella/egg/salt/parsley and it was fine.
More Reviews