A Different Kind of Pizza

On our family’s quest to have a healthier 2012, I was looking for a pizza recipe that would please our dairy-free kid, my traditional pizza-loving daughter and my husband who is anti-tomato sauce. I found one — a quite different one.
I never mentioned to my husband or children that the crust was made out of cauliflower and set it down in front of them, hoping it would be a hit. It was really good! I can’t say it as as crispy as a regular pizza crust, but the plethora of vegetables and fun toppings made it a requested dish in our house. So I say give it a try on your family pizza night. You might be surprised at who will eat different vegetables.

Cauliflower Crust Pizza

Serves 2; Adapted from Your Lighter Side and Eat.Drink.Smile.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*


To “rice” the cauliflower:

  1. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks.  (NOTE: One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.)
  2. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater).
  3. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
To make the pizza:
  1. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
  2. In a medium bowl, stir together 1 cup chopped cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir.
  3. Transfer to the cookie sheet, and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.
  4. Bake at 450 degrees for 15 minutes.
  5. Remove from oven.
  6. To the crust, add sauce, toppings and cheese. (NOTE: that toppings need to be precooked since you are only broiling for a few minutes.)
  7. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
I will say the first time I made it, I did not oil my pizza stone. This is a must. Otherwise it becomes pizza soup.
Enjoy and let me know how it fared in your house.
 —Kim Fletcher, Parenting Program Volunteer

2 Responses to “A Different Kind of Pizza”

  1. 1 Sarah Jo Sautter February 6, 2012 at 11:20 am

    interesting. I have to try this as I have 2 dairy-free people to please and one gluten-free. great alternative for gluten-free.

  2. 2 Anonymous February 6, 2012 at 1:26 pm

    Never say never! Normally, I turn my nose up to brussel sprouts, but after trying a roasted batch at a local pub…I now have a new found love. Perhaps I will begin to enjoy your new kind of pizza as well. Kudos to you Kim for thinking outside the pizza box. 🙂

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