Healthy pizza days are right here with this low-calorie cauliflower pizza crust recipe. The pizza base is made with cauliflower, mozzarella, and a mixture of spices. I’ve made a vegetable pizza with basil pesto and colorful toppings but pass wild with toppings of your preference!
The cauliflower pizza “dough” is more or less the same as the regular bread base, but a healthier version to give your kids. Besides that, if you add some more powerful dried herbs to the dough, it turns out to be amazing. If you don’t upload any seasoning to the pizza blend, the cauliflower pizza base will flavor like baked cauliflower.
Apart from salt and pepper, you can add dried oregano and dried basil. You can also add some overwhelmed fresh olives to the bottom! Now I ought to confess; the cauliflower pizza base isn’t as crusty as an ordinary pizza base. It is smooth; however, you’ll love the softness.
(1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml) For the cauliflower pizza crust
1 cup cauliflower, cut into florets
¼ cup mozzarella
1 tsp dried basil
1 tsp dried oregano
Salt to taste
Freshly ground black pepper to taste
1 tbsp olive oil, for spraying
For the vegetarian topping
2 tbsp basil pesto
One cup blended vegetables, sliced. I used zucchini, red pepper, purple onions, and cherry tomatoes
5-6 sparkling basil leaves
2 tbsp mozzarella, grated
How To Make Cauliflower Pizza Crust
Prepare a baking tray by way of lining with parchment paper and spray a bit oil on top.
Preheat oven to 220ºC Steam the cauliflower florets for 5 mins in saltwater and allow them to air dry. Grate in a meals processor, after which switch them to a cheesecloth.
Wring it hard to get out water as much possible. Return to the food processor, add mozzarella, and put all the pizza base spices.
Mix collectively on low speed for pretty much 30 seconds. Spread thinly with your arms at the prepared baking tray—Bake for 15 minutes. Remove and thoroughly flip—Bake for every other 10 mins.
Take out the cauliflower pizza crust from the oven. Evenly unfold the basil pesto on top. Sprinkle zucchini, peppers, and onions. Bake for 5 minutes. Remove from the oven. Add the fresh basil, cherry tomatoes, and grated mozzarella.
Return to oven and bake for another 5 mins. Cut with the pizza cutter and enjoy warm. I also just like the cauliflower pizza cold!
To make it crisp, unfold the dough pretty thin — pretty much half of a cm. Otherwise, the pizza base will become soggy.
I used basil pesto for the base, but you can use homemade or store brought pizza sauce or marinara sauce. For the pizza toppings, you can use bell peppers, onions, cherry tomatoes, fresh basil, and mozzarella. You can always experiment with the toppings. What toppings do you fancy? Would you want a traditional Margherita pizza on a cauliflower base?
The cauliflower pizza crust freezes well. For freezing, make smaller rounds up to eight inches in diameter. Place a bit of baking sheet in among the crusts and freeze in a large freezer bag.