Cauliflower-Crusted Hawaiian Pizza
Cauliflower-Crusted Hawaiian Pizza (photo here)
When I first heard about pizza crust made from cauliflower, I stuck up my nose and said, “Yuck!” I was getting a lot of pressure from my bariatric cooking class to try pizza recipes and since I needed to make crusts that were low in total carbohydrates to meet the needs of our patients, I decided to give the cauliflower crust a try. I explored many different recipes and morphed a few together to create, what I think, is a very tasty option. And no kidding, you cannot tell that this is cauliflower. I suppose there is enough cheese to hide the taste of it, but nonetheless, it holds it’s shape like a true pizza and tastes great. Try to overcome your skepticism like I did and see for yourself. I used traditional Canadian bacon and pineapple, but feel free to add whatever toppings you love.
- Cauliflower-Crusted Hawaiian Pizza
- Non-stick spray
- 2 ½ cups grated cauliflower (about ½ a large head)
- 1 large egg, lightly beaten
- 1 cup shredded part skim mozzarella
- 2 Tbsp grated Parmesan cheese
- Sea salt and freshly ground black pepper
- 1/4 cup of your favorite pizza sauce
- 1/2 cup shredded part skim mozzarella cheese
- 1 cup cherry tomatoes, sliced in half
- 2 slices Canadian bacon
- 1/2 cup pineapple tidbits, drained
- Preheat oven to 425 degrees.
- Line a rimmed baking sheet with parchment paper.
- Place cauliflower in a large bowl and microwave for 7-8 minutes, or until soft. Remove and let cool. Mix in the egg, mozzarella, Parmesan cheese, and salt and pepper.
- Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.
- Top the pizza with the sauce, mozzarella, cherry tomatoes, bacon, and pineapple.
- Bake in the oven another 10 minutes or until melted and bubbly.
Michelle Behrens
This was amazing!!! Definitely now a favorite since we can’t have pizza crust.
Karen
I’m so glad it turned out well for you. I love how crispy this crust really is and how it can hold ingredients without falling apart. Thanks for the comment.