We love pizza! And we especially love finding new ways to make pizza as nutrient dense as possible.
Loading your homemade pizza with veggie toppings and limiting your use of cheeses and sauces is one great way to do that, but this recipe takes it a step further.
Our plant-based Cauliflower Crust Pizza is a flavorful twist on traditional pizza that we think you’ll love!
- 2 cups grated cauliflower
- 1 cup parmesan cheese
- 1 egg
- Assorted toppings (peppers, onions, broccoli, spinach, etc.)
- Preheat your oven to 400 degrees.
- Place a medium nonstick skillet over medium heat. Once the pan is warm, pour in the grated cauliflower. Do not put any thing else in the pan! The goal is to get out the moisture in the cauliflower. Stir frequently for 5-10 minutes until the cauliflower starts to brown.
- Transfer browned cauliflower to a bowl to cool down.
- In a separate bowl, mix together parmesan and the egg. When cauliflower has cooled to room temperature, pour into the mixture and stir until combined,
- Line a cookie tray with parchment paper. Pour the mixture onto the parchment paper. Spread the crust out into a thin layer about 1/4 inch thick. Make sure it is even.
- Bake the crust for 10 minutes at 400 degrees – ensure the crust is golden brown.
- Once the crust is golden, add your toppings and put it back into the oven for an additional 8-10 minutes. We love peppers, onions, spinach, and broccoli as toppings, but feel free to get creative!
- Serve and enjoy!
WHY CAULIFLOWER CRUST?
Choosing cauliflower crust for your pizza offers many health benefits compared to traditional pizza crust.
First, cauliflower crust is lower in carbohydrates and calories, making it an excellent option for those seeking to manage their weight or reduce their carb intake.
Cauliflower is also rich in vitamins, minerals, and antioxidants, providing essential nutrients that support overall health.
Finally, cauliflower crust is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
Fore more great-tasting recipes, check out the TB12 Blog!