Sometime last year I shared a recipe for cauliflower crust pizza with you. This healthy pizza alternative had taken the Internet world by storm, however, it always seemed to need tweaks or improvements. It was impossible to eat the pizza using your hands and the texture was just too vegetable like. Recently, I’ve noticed that the buzz is back, new recipes are starting to pop up all over the web. I decided it was time to give this healthy pizza dough another try. This time, things were different! It was much less time consuming and challenging to make and the pizza was actually tough enough to be held and eaten, instead of using a fork and knife! Disregard my previous recipe, this one will blow it out of the water and take half the time!
New and Improved Cauliflower Crust Pizza
Inspired by: The Vintage Mixer
1. Preheat the oven to 350 F.
2. Pulse the cauliflower in a food processor until you achieve a rice like texture.
3. Combine the raw riced cauliflower with the rest of the ingredients. Mix well and don’t be Adria’s to use your hands.
4. On a parchment paper lined baking sheet, form a pizza crust approximately 1/4 inch thick.
5. Bake at 350 F for 20 minutes.
4. Increase the oven temperature to 400 F and cook for another 10 minutes.
5. Cover the pizza with toppings of your choice and bake for 5 more minutes to melt the cheese. I topped my pizza with pure tomatoes as sauce, sauteed zucchini, broccoli and mushrooms and some goat cheddar. It was delicious.
This recipe serves one hearty meal. You can double it to make a larger pizza to share.