Cauliflower crust pizza is a great way to sneak more veggies into your family’s diet without adding to dinner time drama! This recipes so good and relatively easy to make. The first 2 steps need to be done in advance, so plan ahead.
Start by rinsing a small head of cauliflower in cold water. Allow plenty of time for it to drain/dry before putting it into food processor. Usually rinse the night before or morning of the day that I prepare the pizza. Store in the fridge in a ziplock bag or Tupperware bowl until time to cook.
Place cauliflower to food processor and pulverize it into cauliflower rice. Transfer to a microwave safe dish with lid. Microwave for 6-7 minutes. Do not add water! Allow time to cool so that you don’t burn yourself in step 3.
Preheat oven to 450.
Spread cooled, cooked cauliflower rice on double or triple layered paper towels. Roll up jellyroll style and press liquid out of cauliflower.
Unroll the paper towel roll and scrape cauliflower into a bowl or back into the dish in which it was cooked to save on dirty dishes.
To the bowl or dish, add:
- 1 egg
- salt & pepper, to taste
- 1/2 tablespoon Italian seasoning
- 1/3 cup shredded mozzarella cheese
Mix the ingredients in the bowl by hand. Spread and press evenly into baking pan or dish. Bake for 20-25 minutes, or until golden brown.
While crust is cooking, season chicken with salt, pepper, and garlic powder. Cook chicken in a pan on the stove, or on a George Forman type grill. I use the 6-in-1 griddle by Cuisenart. Allow chicken to cool enough to chop without burning yourself.
Remove crust from oven. Switch oven from bake to broil. Move rack up a notch or two.
Spread pizza sauce evenly. Top with chicken, then add mozzarella.
Place pan under broiler. Broil until golden. Remove from oven.
Serve with your favorite salad.
- 1 small head of cauliflower
- 1 egg
- garlic powder
- 1/2 T Italian seasoning
- 1 1/2 cups shredded mozzarella
- 1 large or 2 small boneless, skinless chicken breast