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The flavor of this ‘Pizza’ is fresh and mild and has a cheesy goodness with none of the qualities for which people usually dislike about cauliflower.
Calling it ‘Pizza’ sets slightly unrealistic expectations though. It is delicious but it does taste great! (sort of like Zucchini Linguini or anything with Spaghetti Squash) I think you will love it if you have reasonable expectations.
Cauliflower Crust Pizza. Super GOOD tasting!
Author: Susan Maria Leach for BariatricEating.com
- ½ large cauliflower, shredded on box grater
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 large egg
- ½ cup romano or parmesan cheese
- ½ cup marinara sauce
- Sliced mushrooms or other vegetable toppings - black olives, sautéed peppers, onions
- 1 cup shredded mozzarella
- Crushed red pepper flakes
- Line a rimmed baking sheet with parchment paper, brush with olive oil and preheat oven to 450 F. If you have a pizza stone, go ahead and use it but I have discovered that parchment creates a crisper crust. Parchment on pizza stone is ideal.
- Toss the cauliflower, garlic, oregano, 1 teaspoon salt and a few generous grinds of black pepper to blend. Add the egg and romano cheese and mix until the mixture can be pinched and will hold together.
- Evenly spoon the cauliflower mixture into a 12 inch circle on the parchment paper and pack it down. (I cover it with another sheet of parchment or wax paper and use my rolling pin or a wine bottle) Bake until browned and very dark, even looking slightly crispy and burned at the edges, 10 to 12 minutes. Place another sheet of parchment on top of crust and another baking sheet and flip so the other side can crisp, bake another 8 to 10 minutes.
- Remove the crust from the oven, turn on broiler.
- Spread crust with the marinara, add the mushrooms and mozzarella. Sprinkle with a good pinch of crushed red pepper. Broil until bubbly with browned spots, about 4 minutes.