- Food and Cooking
Amazing Cauliflower-Crust Pizza with Green Vegetables
When I first embarked on my low-carb way of eating, I had to accept the fact that anything bread-like ( i.e. muffins, pizza crust, white bread ) would be off limits and indulging in favorites such as pizzas were to be a thing of the past. However a quick search on the internet provided me with alternatives that just might be able to satisfy my cravings for these sinful indulgences.
Cauliflower for the Crust
There are two ways that I know of to make a crust without using wheat of any kind. One way is to combine meat and cheese, but my preferred way is to use a mixture of cauliflower and cheese. I also love that it's gluten free, as anything with gluten seems to give me a bloated feeling these days.
Substitute your favorite Vegetables
The other day, I found a beautiful assortment of vegetables on sale at the local farmer's market and thought this would make a great and unique topping for a healthy pizza. I love how green and fresh this pizza looks. I didn't have any pizza sauce on hand so didn't use any, but I really liked it without any. There was no sauce to mask the fresh favors of the greens and the cheese added the perfect amount of umami and savory to the dish. In fact, it was so good, I made it again the very next day!
- Cook the vegetables until just done, but still crispy before putting it on the pizza.
- I made my pizza square for convenience, but you can make it round if you like.
- Use your favorite combination of vegetables
- The cheese in the crust is salty enough, usually requiring no additional seasonings
- If you like, you may add basil and oregano to the crust for additional Italian flavor
Whether you're limiting your carb intake, trying to avoid gluten, or just want to try a healthier pizza, this cauliflower-crust pizza is definitely worth a try.
- 2 1/2 cups cauliflower, grated ( fresh or frozen )
- 1 large egg, beaten
- 1 1/4 cups shredded mozzarella cheee
- 2 tablespoons grated parmesan cheese
- Salt and pepper to taste
- 3 asparagus spears, cooked
- 1/2 cup broccoli florets, cooked
- 8 snow pea pods, cooked
- Line a baking sheet with parchment paper and preheat oven to 425 F.
- Grate cauliflower until you have two cups of cauliflower crumbs ( should resemble rice ).
- Microwave in a bowl until soft, about 5-8 minutes.
- While the cauliflower is cooling, cook the vegetable toppings until just soft.
- In a large bowl, combine the cauliflower crumbs, egg, and one cup mozzarella. Mix well.
- Pat the mixture onto the prepared pan into a flat square or round ( your preference ).
- Bake for 15 minutes or until golden brown.
- Top the cauliflower crust with the remaining cheese and vegetables.
- Bake for 10 minutes, or until the cheese is melted and bubbly.
- Serve with a sprinkling of salt and pepper if desired.
Gluten free doesn't mean eating bland and tasteless food. Many readers agree that the recipes included in this book taste great and sometimes, even better than the originals.
By far, my favorite cookbook for gluten free baking using almond flour. My body feels so much better after a slice of cake made with almond flour, compared to a slice of the white flour kind.
This was one of the first cookbooks I bought when I embarked on my low-carb way of eating. The recipes in this book are basic, but that's what makes this book helpful. None of the recipes are difficult and they are low-carb versions of traditional recipes like lasagna and cheesecake.