This recipe was inspired by my favorite website - Pinterest. Substitute cauliflower “rice” for flour and decorate the top with your favorite pizza ingredients. I made two - a bacon and Brussels sprout pizza and a roasted veggie pizza. Veggies on veggie crust means no feeling guilty when you reach for seconds. Note: I wouldn’t recommend making this on the weekday unless you roasted the veggies and make the “dough” the day before. It takes some time but it’s well worth it.
Cauliflower Crust (this makes 8 small pies)
2 heads cauliflower
4 eggs
2 tsp salt
2 tsp garlic cloves, minced/smashed
2 tsps oregano
2/3 cup goat cheese or any shredded cheese you have hanging out in your fridge
pepper to taste
For the toppings:
Bag of Brussel sprouts, quartered
½ package bacon (cooked in pan and sliced into ¼" bite size pieces)
2 red peppers
1 large zucchini, largely diced (is that possible? or quartered? chopped? hopefully you get it)
1 large onion, halved and thinly sliced
Olive oil
Salt/Pepper
¼ tsp garlic powder
Tomato Sauce
Shredded Cheese (I used a pizza “mix” with mozzarella and cheddar)
What to do (to just make the crust):
Preheat oven to 450*.
Cut up the cauliflower into florets. Place in food processor and pulse until minced and reaches “rice” consistency. There’s a lot of cauliflower so you’ll have to do a few batches in the food processor. Place in a microwaveable bowl and cook for 6 minutes. Take out and let cool. Place cooked cauliflower in a clean dish towel and ring out over the sink to get any excess moisture out. (I wouldn’t recommend putting all of the cooked cauliflower in one towel. Do it in batches.)
Place squeezed cauliflower in large bowl and stir in the rest of the ingredients.
Place parchment paper on a baking sheet. Take a large handful of the “dough” and place on one half of baking sheet and flatten until it is about 1/8". Repeat with another handful of dough and flatten on other half of baking sheet. Bake at 450* for about 20 minutes. Take out of oven. Ladle tomato sauce on top of crust, add cooked vegetables, then cheese. Bake for another 10 minutes or so until cheese is melted.
What to do if making crust and toppings at the same time:
Heat oven to 450*.
Toss Brussels sprouts in one bowl with 1 Tbsp olive oil, salt, and pepper. Place on baking sheet. Roast in oven for 20-25 minutes. While they’re roasting, prepare other vegetables.
Toss other vegetables with 1-2 Tablespoons of olive oil. Place in separate baking dish. Place vegetables in oven and roast for 20-25 minutes. Set both this and roasted Brussels sprouts aside.
Prepare cauliflower “dough” while the vegetables are roasting. By the time the crust is done, the vegetables will probably be ready to come out of the oven, giving you enough space to hopefully bake at least two trays of crust at a time. While the crust is baking, you can saute the bacon. Bake the crust for 20 minutes, take out of oven and ladle on tomato sauce, add the roasted vegetables, shredded cheese, and bake for 10 minutes or so until cheese is melted.