Healthy Pizza

Last week on Facebook I took a poll to see what was the top pick- Mexican or Pizza. Well Mexican overwhelmingly won.  I LOVE both but definitely eat Mexican-ish food 3-4 times a week!  Macon even loves to go get his cheesy quesadilla.

I prepared some food for Taco Tuesday tomorrow night and will share that with you later this week.  But yesterday, we wanted pizza.  Ooey gooey good old pizza.   Except that I didn’t want to eat all the crust.  We often fix pizzas on whole wheat thin pizza crust or even on low carb, high fiber, whole wheat tortillas.  But I saw something recently that I wanted to give a try.

Do you like cauliflower?  I never really ate it growing up.  It wasn’t until the past couple years that I have even tried it.  I do not like it raw.  But I absolutely LOVE it roasted.  Way less pungent than broccoli but with similar health benefits!  You can even make “rice” out of it and cook with chicken stir fry and you seriously do not even know that you don’t have rice and you are getting in tons of really healthy veggies!

So what about cauliflower pizza crust?  Sounds crazy right?  Nope.  It was totally delicious!!

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Cauliflower Pizza Crust Pizza (original recipe here)

Ingredients:

  • 1 cup riced, then cooked cauliflower
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 1 tsp italian seasonings
  • 1/2 tsp crushed garlic
  • 1/2 tsp salt
  • 1/2 cup shredded mozzarella cheese (for topping)
  • pizza sauce (I used this Clean Homemade Tomato Sauce) & additional toppings of your choice

Directions:

1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush.

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2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!  My cauliflower was pretty dry after I microwaved it but I still was able to squeeze excess water out of the riced cauliflower.

3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.

4. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a 9″ round. Be sure not to press it too thin as it’s easy to create holes.

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5. Bake your dough at 450 degrees for 15 minutes.

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6. Remove from oven. Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza.  We did one with turkey pepperoni and mushrooms (pictured here) and one with turkey pepperoni and fresh parsley.  Also I had cooked my tomato sauce with mixed peppers and onions so I already had that kick added to the sauce! Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!

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Be sure to bake the crust on a sheet that will allow it to get crispy like pizza crust and your dough needs to be thin (but not too thin).

I hope you enjoy it!

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