Sundried Tomato Cauliflower Crust Pizza
This recipe and photo was created 3 years ago and is now making it to the blog. This was my first time trying cauliflower crust pizza and I remember there was such a big hype about it all over food blogs and Instagram. I gave it a try and it was tedious but AHHmazing! The tedious part is really just removing the moisture from the cauliflower but after talking to some other foodies, that may not be completely necessary. It worked well with me removing the moisture completely and I’ve been successful making it that way with this Sundried Tomato Cauliflower Crust Pizza and a few times after that as well.
So, there is a hint of “healthy” taste to the crust and you definitely should not expect this to completely replace your pizza meals. But when you add that cheese and the toppings and the idea that you can enjoy this more often than you can pizza without the guilt, it starts to taste A LOT like pizza…hahaha! Perception is reality my healthy foodie friends!
- 1 whole cauliflower head cut into florets
- 2 eggs
- ¼ cup grated parmesan cheese
- 1 tsp onion powder
- 1 tsp paprika
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- 3-4 tomato slices
- 2 oz sundried tomatoes
- Fresh basil
- Preheat oven to 400 degrees F. Line a baking sheet with parchment papert; set aside.
- To make the cauliflower crust, cut the cauliflower into florets, then add them to a food processor and pulse until finely ground like rice; makes about 2-3 cups.
- Transfer to a microwave-safe bowl. and cook for about 5 minutes, or until softened; let cool.
- Place cauliflower in a cheese cloth or dish towel, and squeeze out all the excess water so it is as dry as possible.
- Transfer to a bowl and mix in the eggs, grated parmesan, onion powder and paprika.
- Spread into desired shape on parchment-lined baking sheet and bake in preheated oven at 400F for 40 minutes.
- Add toppings and bake at 450F for about 5 minutes until cheese has melted and toppings look cooked
- Serve immediately while warm.