Cauliflower Crust Pizza
Main Ingredients: Vegetables
Yield: 3 mini cauliflower pizzas
Photo And Recipe Courtesy Of Sugar & Cloth
-
- Prep
- 35 mins
-
- Total
- 35 mins
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- Serving
- 3 mini cauliflower pizzas
Ingredients
Low Carb Pizza Cauliflower Crust
- 1/4 tsp dried oregano
- 1/4 tsp parsley
- 1/2 cup grated Stella Asiago Cheese wedge. You can also use Stella Parmesan or Mozzarella Cheese
- 1/2 tsp garlic salt
- 1/2 tsp pepper
- 2 egg yolks
- 5 cups cauliflower florets
Rainbow Veggie Pizza Toppings
- 1/2 red pepper, diced
- 1/2 green pepper, diced
- 1/2 yellow pepper, diced
- 1/2 small purple onion, diced
- 5 cherry tomatoes
- 1/4 cup shredded carrots
- 3 radishes
- asparagus tips
- 1/2 cup your favorite marinara or pizza sauce recipe
- 1/4 cup Shredded Stella Aged Asiago Cheese
Classic Pizza Toppings
- pepperoni
- 1/2 cup your favorite marinara or pizza sauce recipe
- 1/4 cup Shredded Stella Aged Asiago Cheese
Directions
Prepping
- Preheat the oven to 400 degrees F and prepare a baking sheet with a thin layer of cooking oil and dice the vegetable rainbow toppings. If you're making one large pizza instead of mini pizzas, use a standard pizza stone.
- For the rainbow veggie pizza toppings, steam the fresh vegetables for 3-5 minutes in advance of topping the cauliflower crust pizza so that the vegetables are nice and soft.
Low Carb Cauliflower Pizza Crust
- Start with five cups of already prepared, steamable cauliflower florets from the store and heat on high for 5 minutes or according to the packaging instructions. ***If you're using a full head of fresh cauliflower, break the cauliflower up and make small florets by using a food processor or blender. Once you have small cauliflower florets, steam them with either a pressure cooker, stovetop steamer basket, or the microwave.
- Once the fine cauliflower is steamed, place it in a large cheesecloth and squeeze out as much liquid as possible. This step is very important in making sure that the final cauliflower crust isn't too soft!
- Combine the steamed, drained cauliflower into a mixing bowl and thoroughly mix in the parsley, oregano, garlic salt, pepper, and grated Stella Aged Asiago Cheese.Combine by kneading the ingredients together with your hands.
- For creating mini pizzas, separate the mixture into three balls of dough and spread them onto a cookie sheet to make three small crust circles about a 1/4 inch thick. For creating one large pizza, spread the dough onto a round pizza stone.
- Bake the pizza crust at 400 degrees F for 15 minutes, then gently flip the crust over to bake the other side for another 5 minutes.
- Remove the crust from the oven and spread the marinara sauce, cheese, and toppings on. Then place the pizza back in the oven for another 8 to 10 minutes.
- Once the pizza is finished baking, be sure to serve immediately so that the cauliflower crust doesn't get too soft.
Notes
This low carb pizza is best served fresh. Store it in an airtight container in the refrigerator for up to two days.
