Pass the Pie – The Cauliflower Pizza Pie!

YUM!  It’s Pizza Time!

This week I’ve had an intern from the University of Louisiana working with me. Here’s a recipe for a Cauliflower Crust Pizza, one of many projects we worked on this week. We hope you enjoy it as much as we did!

Pass the Pie – The Cauliflower Pizza Pie!

By Brittany Thousand

I will openly admit to you that I do not like change. Why deviate from the norm when it’s already so great? Well I am here to tell you that I have seen the light. Change is GREAT! Especially when it comes to changing the crust of your pizza.

For months now I’ve seen cauliflower become a rising star on Pinterest, by itself and as a substitute in recipes to help cut carbs and calories. Roasted cauliflower, mashed cauliflower, cauliflower tortillas, cauliflower pizza crust…It was finally time to see what this cauliflower craze was all about.

If you’re thinking substituting a regular pizza crust with a cauliflower crust will be flavorless or unsatisfying, think again! The mix of cauliflower and cheese makes it an incredibly delectable dish. And the best part about this recipe? It’s so SIMPLE!

Follow these steps from Paula Deen’s Cauliflower Crust Pizza to create your own heavenly slice:

1. Gather your ingredients: About ½ of a large head of cauliflower, a large egg, shredded part skim mozzarella, grated Parmesan cheese, kosher salt and freshly ground black pepper, tomato sauce, tomatoes, garlic, red pepper flakes, and fresh basil leaves.

2. Using a grater, grate the cauliflower into crumbles. You will need 2 ½ cups. It should look something like this:

3. Place the cauliflower in a microwave-safe bowl and microwave for 7-8 minutes, or until soft. Remove from the microwave and let cool.

4. Once cool, mix 1 cup shredded mozzarella, 2 tablespoons grated Parmesan, a lightly beaten large egg, salt and pepper into the cauliflower until combined.

5. Form the mixture into a 10-inch round on a baking sheet lined with parchment paper. Spray the top lightly with cooking spray. Bake in an oven preheated to 425°F for 10-15 minutes, or until golden.

6. While the crust is in the oven, this is the perfect time to prepare you toppings. Dice the tomatoes, mince the garlic, gather the red pepper flakes and basil leaves.

7. Once the crust is nice and golden, top it with ¼ cup tomato sauce, ½ cup mozzarella cheese, 1 cup tomatoes, 2 cloves of garlic (sliced), and ¼ teaspoon crushed red pepper flakes. Return the pizza to the oven for another 10 minutes or until the cheese has melted and is bubbly.

8. Garnish with basil before serving and ENJOY!

Well, what do you think? Are you ready to change up your pizza crust? Tell us what you think below!

Wishing you peace, love, and a happy kitchen.

Paula Deen’s Cauliflower Crust Pizza

www.pauladeen.com/recipes/recipe_view/cauliflower_crust_pizza/

Servings: 4 Servings
Difficulty: Easy

Ingredients

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 tablespoons grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup homemade or store bought tomato sauce
1/2 cup shredded part skim mozzarella cheese
1 cup grape tomatoes, sliced in half
2 cloves garlic, sliced
¼ teaspoon crushed red pepper flakes
¼ cup basil leaves, for garnish

Directions

Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. 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, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *