Healthy pizza days are here with this low-cal cauliflower pizza crust recipe. The pizza base is made with cauliflower, eggs, mozzarella and a mix of spices. I’ve made a vegetarian pizza with basil pesto and colorful veggie toppings but go wild with toppings of your choice!
Course: Bread, Main Course
For the cauliflower pizza crust
1cupcauliflower, cut into florets
Freshly ground black pepperto taste
1tbspolive oil, for spraying
For the vegetarian topping
1cupmixed veggies, sliced. I used zucchini, red pepper, red onions and cherry tomatoes
5-6fresh basil leaves
Prepare a baking tray by lining with parchment paper and spray a little oil on top.
Preheat oven to 220ºC
Steam the cauliflower florets for 5 minutes in salt water and let them air dry.
Grate in a food processor and then transfer them to a cheesecloth. Wring it hard to get as much water out as possible.
Return to the food processor, add mozzarella, break in the egg and add all the pizza base spices.
Mix together on low speed for just about 30 seconds.
Spread thinly with your fingers on the prepared baking tray.
Bake for 15 mins.
Remove and carefully flip. Bake for another 10 mins.
To prepare the vegetarian cauliflower pizza:
Take out the cauliflower pizza crust from oven. Evenly spread the basil pesto on top.
Sprinkle zucchini, red peppers, and red onions. Bake for 5 minutes.
Remove from oven. Add the cherry tomatoes, fresh basil, and grated mozzarella.
Return to oven and bake for another 5 minutes.
Cut with the pizza cutter and enjoy hot. I also like the cauliflower pizza cold!
How to freeze cauliflower pizza crust
The cauliflower pizza crust freezes well. For freezing, I would suggest you make smaller rounds up to 8 inches in diameter. Place a piece of baking sheet in between the crusts and freeze in a big freezer bag.Nutritional information is for cauliflower pizza crust alone