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Personally, we don’t know one person who doesn’t love a big slice of pizza, at least every once in a while. Unfortunately, some aren’t able to indulge as much as they would like due to having an allergy to wheat or an intolerance for dairy. As far as the dairy goes, luckily, there are all kinds of delicious cheese alternatives (.And what about the crust? Well, there are alternatives for that too.
Take cauliflower, among all other veggies for example. If you’re thinking to yourself that either A) you can’t stand the taste of cauliflower or B) you do enjoy it but the only “radical” dish you’ve tried is cauliflower rice, boy have we got some cool news for you! Cauliflower is a great ingredient for pizza crust because it’s loaded with vitamins B6, C, K, folate, manganese, potassium, magnesium and many other nutrients. Cauliflower also fights inflammation, detoxifies, improves digestion, fights heart disease and even balances hormones! So, if you made a cauliflower pizza crust, not only would it be good to your taste buds but great for your health as well.
Are you at least willing to give making some cauliflower pizza dough a shot? If you add some of our secret ingredient to it (Parmesan), we’re confident that you’ll become a big fan of the vegetable, even if you’ve never been before!
For the Crust
- 4 cups of grated cauliflower florets
- 2 cups of Parmesan cheese
- 2 eggs
Step One: First, I pull out one of my skillets and put the grated florets into it. Over low-medium heat, I let them cook (with just a hint of olive oil) for about ten minutes or so.
Step Two: Once the florets are cooked, I remove them from the skillet and put them into a mixing bowl. Then I add the Parmesan cheese and eggs and I mixed everything together. I then move the bowl to the side for just a moment.
Step Three: Now it’s time to pull out a tray (or pizza pan) and put some parchment paper on it (you’ll see why in just a sec). I knead the dough into the shape I want it to be in—a square, a rectangle, a circle. It all depends on how I feel at the time. The parchment paper is what will keep the dough from sticking to the pan.
Step Four: Next, I put the crust into my oven (for the record, I preset it at 400 degrees) and let it bake for 15-20 minutes.
Step Five: Once I pull the crust out of the oven, I let it cool for a couple of minutes. Then I’m ready for the next set of steps.
For the Topping
- 1 cup of tomato sauce
- 1 1/2 cups of mozzarella cheese (or more if you want!)
- Olive oil
Step One: I evenly distributed the tomato sauce so that it covers most of the crust (leave a little uncovered so that you’ll have some crust).
Step Two: Then I add a pinch of salt (and/or pepper) and my mozzarella. I said a cup but c’mon—can there ever be enough cheese on pizza?!
Step Three: I add the oregano, olive oil and fresh basil leaves—in that order—to the pizza as well.
Step Four: I place the pizza back into the oven (that is still set at 400 degrees) for 10 more minutes.
Step Five: All that’s left to do is slice and serve!
Is that it? Yep. That’s it. Of course, once you get the hang of making our recipe, you can venture out and create all of the variations of it that you want. In fact, you might even become so daring as to try your hand at another unique way to use cauliflower—ice cream! All you’ll need are some (more) florets, some cashews, some coconut milk, vanilla and almond extract, some maple syrup, a few dark chocolate chips and a few other ingredients.
Yeah, we know that even the mere thought of eating a cool dessert that has even a hint of a veggie in it doesn’t sound all that appealing at first, but just like we’re certain that you’ll fall in love with the cauliflower pizza crust, we think you’ll feel the same way about the ice cream too. Try one of our favorite recipes here—then write us to tell us how right we were (wink)!
Oh and one last thing, don’t forget to check out Thrive Market for your organic and very well priced ingredients! Especially a great place to get your products for this recipe!!