This Cauliflower Pizza Crust Recipe Makes Healthy Pizza Easy As Pie
Pizza, in our opinion, is always a good idea. While pizza certainly checks the comfort food box, it can make it onto the healthy list as well—cauliflower pizza, that is.
For those of you enjoying the many cauliflower options available (we're looking at you, Trader Joe's with your delicious cauliflower gnocchi), this recipe is going to be a no-brainer. If you need convincing, a cauliflower crust is low in carbohydrates and packed full of all the vitamins, minerals, and antioxidants this cruciferous vegetable has to offer. In fact, one serving of cauliflower contains over 43 percent of your recommended daily dose of vitamin C, not to mention lots of good fiber to aid in digestion.
While many store-bought cauliflower crusts claim to be a healthy alternative to the real deal, they also seem to be packed full of extra stuff, that even some delivery pizzas don't use. Sure, they're gluten free, but "healthy" may be a bit of a stretch.
This simple rendition goes easy on the cheese, without sacrificing flavor, and makes for a meal you'll feel really good about. You can have your pizza, and eat it, too.
Ingredients for crust
- 400g cauliflower florets
- ¼ cup almond meal
- ¼ cup Pecorino cheese, grated
- 2 eggs
- Salt and pepper
Ingredients for the toppings
- 2 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes, halved
- 1 large garlic clove, minced
- 2 tablespoons Pecorino cheese, grated*
- 1 egg
- Handful of arugula
- Salt and pepper
- 9-inch cake ring
- Food processor
- In a food processor, process the cauliflower into an even crumb. Once it looks a bit like quinoa and has a fine, granular texture, turn the machine off. Alternatively, you can use a hand-grater, if you don't own a food processor.
- In a large bowl, combine the processed cauliflower, almond meal, and cheese, and mix well. At this point, season it to taste with salt and pepper—remember, there's a fair amount of salt in the cheese, so season gradually.
- Once you're happy with the level of seasoning, add in your eggs and mix well to combine.
- Line a baking sheet with parchment paper and place the cake ring in the center of it. Now, scoop the cauliflower mixture into the ring and pat it out evenly. Try to give yourself a bit of a raised edge around the outside by gently pushing the mixture ever-so-slightly up the sides of the ring. This will ensure that the egg stays on the pizza when you add it later.
- Using a paper towel, blot any excess moisture from the pizza crust by pressing into it gently. Cauliflower contains a lot of water, and you want to get rid of some of it before you bake it.
- Remove the ring and bake the crust at 350º F until golden around the edges, about 30 minutes.
- While the crust bakes, add the olive oil to a pan, over medium heat. Add the minced garlic and sauté for one minute, then add the tomatoes and sauté until blistered and soft, about 5 minutes longer. Season the tomatoes with salt and pepper.
- Top the baked crust with the cooked tomatoes and the remaining 2 tablespoons of cheese, then crack the egg into the center of the pizza.
- Set the oven to broil and bake the pizza for a further 6 minutes or so, until the egg white is set but the yolk is still runny.
- Finally, top the pizza with the arugula, and drizzle it with a finishing touch of olive oil.
*Real Pecorino cheese is made from sheep's milk, which I find easier to digest than cow's milk. If lactose isn't a problem for you, you can by all means substitute Parmesan cheese here or go sans cheese!
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