We were dubious about this cauliflower pizza trend but decided to be open-minded and give it a go. We tried a bunch of different recipes and then mixed and matched the best to create our own. It truly does satisfy a pizza craving, and at only 327 calories per serving, 6 grams of carbs (which is only 2% of your daily intake) and 22 grams of protein, it is an amazing substitute. The pizza doesn’t sit well, so plan on eating it soon after you make it, but don’t worry, it’s so good it won’t be around long.
- 1 cup raw cauliflower, grated with cheese grater or food processor
- 1 egg
- 1 cup whole milk low moisture mozzarella, grated (About 4 oz)
- 1.5 teaspoons fresh parsley, minced
- 1.5 teaspoons fresh basil, minced
- 1/8 teaspoon garlic powder
- pinch of salt
- pinch of pepper
- 1 pinch red pepper flakes
- 1/4 cup marinara sauce
- 2 oz whole milk fresh mozzarella
- 3 basil leaves, julienned
Preheat oven to 400 degrees and prep two baking sheets with parchment paper. On one of them, roast grated cauliflower for 15-20 minutes until it is a touch golden.
Using a paper towel, remove as much liquid from the cooked cauliflower as possible. This will help the crust hold better and to not be too moist. Once the cauliflower has been pressed, add it to a bowl with the low moisture mozzarella, parsley, basil, garlic powder, red pepper flakes, salt and pepper.
Spray the 2nd baking sheet with a little canola oil spray and lay out the “dough”. Use your hands to form an 8 inch circle (if you’re confused, consult the video!) and bake for 20 minutes until golden brown.
Turn on your broiler and add the toppings to your pizza. Spread a thin layer of marinara sauce, followed by the cheese, and some additional red pepper, if you choose. Put under the broiler until the cheese begins to bubble.
Serve hot with fresh basil.