Healthy Cauliflower Pizza Crust

We’re always in the mood for pizza. So we set out to find a way to enjoy this family favorite without the sluggish, tired aftermath. Megan Gilmore, author of healthy food blog The Detoxinista and NEW cookbook Everyday Detox, suggested the perfect solution: cauliflower pizza crust! According to this holistic health coach and nutritionist, “Traditional pizza can be a digestive disaster, since it usually combines a starchy crust with gluey cheese.”

If you can't live without that perfectly browned vehicle for your favorite toppings, try this incredibly crisp and satisfying cauliflower crust. Naturally gluten-free, this low-carb and protein-rich recipe can also be used as a flatbread for sandwiches. Hint: Double or triple the recipe so you always have some on hand for pizza night!

Recipe

Our favorite pan for making pizza crust is the Better Browning Pizza Pan. The naturally non-stick porcelain enamel surface guarantees a crispy crust and golden brown edges every time. An organic alternative to spray-coated pans, this one contains no chemicals, PTFE, or PFOA plus no harsh metals are used in the process.

Cauliflower Flatbread Pizza

Serves 2 to 4

Note: The key to getting a truly flatbreadlike crust is wringing out the cauliflower thoroughly, removing as much moisture as possible! Use an organic cotton tea towel to squeeze out every bit of water.

Ingredients

• 2 pounds frozen cauliflower florets, thawed
• 1 egg, lightly beaten
• ½ cup chèvre (soft goat cheese)
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• ½ teaspoon sea salt

Directions

1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.

2. In a large food processor fitted with an “S” blade, pulse the cauliflower florets several times, until a ricelike consistency is achieved. Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. Quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp.

3. Place the cauliflower pulp in a large mixing bowl and mix in the egg, chèvre, oregano, basil, and salt, stirring well to create a uniform mixture.

4. Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about ¼ inch thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.

5. Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another 10 minutes. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.

6. To complete the pizza, add your favorite sauce and toppings and then bake for another 10 minutes at 400ºF, until the topping are heated thoroughly. Slice and serve hot. make it omnivore-friendly Add your favorite high-quality meat toppings.

What are your favorite pizza toppings? Let us know in the comments below! #MakeItMonday