Ahh…Pizza

As I mentioned earlier this week, I am addicted to Pinterest.  I love browsing and have found some pretty great ideas.  Like organization tips, crafts for the kids and most recently, recipes.

Last week, I tried this recipe for cauliflower pizza crust.  And let me tell you…it was delicious!

My husband and I have working hard to clean up our diet over the past month.  In the year of having two kids we had become way too reliant on coffee house pastries,  take-out for dinner and dessert with wine to relax after the kids were in bed.  We were (and are) in the trenches, but we weren’t taking care of ourselves.  (More on our journey back to health later.)

One of the efforts we have been making is to eat more vegetables and less carbs.  So when I saw this cauliflower pizza crust, I was excited to give it a try!

The version on Pinterest is from this website.  Her recipe is an adaptation from this recipe “the original cauliflower pizza crust”.  And I modified the recipe a bit more!

I wanted to make two individual pizzas and I wanted to cut down on the overall cheese used, so I upped to amount cauliflower used and decreased the cheese.  I also wanted to up the veggies used for the toppings. We used pizza sauce, fresh spinach, caramelized onions, roasted cherry tomatoes and one Aidell’s Sausage (1/2 a sausage per pizza). You could use anything you wanted for toppings.

Bump Life Version of Cauliflower Pizza Crust

adapted from an adaptation of an adaptation

Crust

  • 2 cups ‘riced’ cauliflower
  • ¾ cups shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp oregano
  • 1 tsp crushed garlic
  • ½ tsp garlic salt
  • Olive oil (to brush on crust)

Toppings- All the topping must be precooked, since you only broil the completed pizza

  • Pizza Sauce
  • Spinach
  • Roasted Tomatoes (halve cherry tomatoes, put in baking pan, drizzle with olive oil and roast in oven while backing the crusts for the same 15 minutes)
  • Caramelized onions- I love the Barefoot Contessa’s recipe.  I like to cut the onion with a mandolin to get them thin, It takes a while, so I always cook a whole onion when I do it. You can keep the extras in the fridge and they are great in scrambled eggs in the morning!
  • Aidell’s Sausage:  We wanted the flavor, but to also keep the totally calories low, so we just used 1 sausage (split between pizzas), cut it thin and sautéed it in a pan.

“Rice” the Cauliflower

Add 1 large head of cauliflower (or I used 1 bag of prewashed cauliflower) through the grater attachment on your food processor (or you can grate it by hand). Don’t over pulse, it should look like a grain (or I thought it looked like fine shredded cheese).  Placed riced cauliflower in a microwave safe bowl and microwave for 8 minute.  There is no need to add water.

I used all the cauliflower I microwaved, but the original recipe said to just use 1 cup and save the rest.

Pizza Crust:

Preheat oven to 450 degrees.  Spray a cookie sheet with non-stick cooking spray.

Mix all the crust ingredients together and divide into two piles on the cookie sheets.  Pat out to two 8” circles (about ½ inch thick).  Brush with olive oil (or spray with olive oil spray).

Bake at 450 degrees for 15 minutes

Baked crusts

Remove from oven, top the crust with sauce, cooked toppings and a sprinkle of cheese (we used a pretty light sprinkle of cheese to keep the total cheese used to about 1 cup).  Broil for about 3-4 minutes until cheese is melted.

Dig In!!

*Depending on what toppings you use, this recipe comes in at about 300 calories per pizza.  If you used more meat or cheese than we did, it would be higher.  The crust by it self is about 300 calories for the whole recipe.

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