Submitted by: Dana Robinson
Prep Time: 0 Seconds
Cook Time: 0 Seconds
CAULIFLOWER PIZZA - If you want to see how this is done, search Cauliflower Pizza on You Tube. Makes 1 medium pizza but you can double or triple this recipe, just extend the cooking time slightly and keep an eye on it.
Makes 1 medium pizza but you can double or triple this recipe, just extend the cooking time slightly and keep an eye on it. 1. Heat your oven to 400 deg. Make “riced” cauliflower by shredding it with a coarse shredding blade in your food processor. Cook it until just tender — mine takes 7 minutes in my microwave, but you can steam on the stovetop as well. Cauliflowers vary in wetness so if it is very wet after shredding squeeze some moisture out, if it is dry add a tablespoon of water before cooking.Measure the cauliflower after it is cooked. Any extra you can eat, or keep for a day or two in the fridge.
Mix “riced” cauliflower with egg and cheese. I have done this while the cauliflower is still hot, or when it gets cold and it doesn’t seem to make any difference either way.
Cover a pizza pan (or baking dish) with parchment paper and press the mixture into a pizza shape. You can make your crust thin or thick whichever is your preference, all that changes is the cooking time. I have seen pictures where people have made a “rim” to emulate a deep dish pizza but I have not tried this.
Sprinkle with oregano or herbs to taste.
Bake 15-18 mins for thin crust, 20-25 mins for thicker, or until it is golden brown.
Add toppings to taste. Make sure they are cooked, from this point on the pizza is broiled not baked so raw meat or veges will not cook through. I use a low-carb tomato sauce base, hot pepperoni, onions, peppers, mushrooms and olives stuffed with jalapeno. And more cheese.
Pop it under the broiler until it is, again, golden brown.
Wait 5 mins at least before eating. It does not have quite the same stability as a dough-based pizza when hot — it holds together better when cooled slightly. I make a thin crust that folds like a New York-style pie when hot and sits flat when cooler. It may take a few tries before you get it right, and you can always eat it with a knife and fork if your crust is too soft.