Easy Crispy Cauliflower Crust Pizza
Hello my healthy cooks, this week I’m making one of the most epic and colorful recipes yet, and one you’ve been requesting a bit over on Instagram… it’s my Cauliflower Crust Pizza!
This one is super fun to make at home, customizable with your favorite ingredients. It does take a little time in the oven, but the whole process is fun and a great thing to make with the family on a weekend. You probably won’t have leftovers… but if you do they are great heated up for another weeknight meal or lunch later on! Tell me what you top yours with in the comments or over on Instagram @dan_churchill! I mean… look at that epic saucy goodness!
What makes this Cauliflower Pizza Crust recipe easy?
This recipe is one of those where you do a little work on the front end, then it’s into the oven and you’re ready to go. Plus the sauce can be whipped up in about one step, and you’ll create this while the crust is in the oven. Meanwhile, you can sauté or bake any other toppings you’d like to place on top. As soon as it’s out of the oven, the fun part is just topping and baking it!
What makes this Cauliflower Pizza Crust recipe healthy?
With this cauliflower pizza crust recipe, we’re focusing on the beauty of cauliflower. This white ingredient is filled with fiber and B-vitamins, as well as cancer-protective antioxidants and phytonutrients. It’s great for digestion and weight loss! We’re pairing it with a micronutrient dense sauce: an easy marinara, and basil for color, freshness, and zing!
Recipe: Easy Crispy Cauliflower Pizza Crust
1 head cauliflower
2 large eggs
8 oz cottage cheese
1 tsp fresh thyme
For Tomato Sauce:
2 TB olive oil
2 cloves garlic, minced
1 small onion, diced
1 large can whole peeled tomatoes
1 TB tomato paste
Extra olive oil for drizzling on top
1/2 cup chopped basil
- Preheat oven to 350 F/175 C. Place a cast iron skillet into the oven to preheat.
- Chop cauliflower head into florets, then boil in simmering water for about 90 seconds. Remove, strain out the water, and pat the cauliflower dry.
- Add cauliflower into a food processor and blitz into a rice-like consistency. Add cauliflower to a clean dish towel and wrap the towel around the cauliflower, squeezing out excess moisture back into a bowl or over the sink.
- Add an egg to a large bowl and whisk up. Add cauliflower to the bowl and stir in the cottage cheese, salt, thyme, and pepper.
- Create a dough with the mixture by bringing it together with your hands, and place into the skillet in an even layer about 1/4 to 1/2 inch (or 1 cm) thick. Bake in the oven for 30 min or until crispy.
- To make the pasta sauce, pour 2 TB olive oil into a pan on the stove heated to medium-low heat. Add your minced garlic and onions, and cook for 5 minutes. Add tomato paste and whole tomatoes, smashing with a potato masher or a fork very gently until smooth. Cook on low for about 4-5 minutes.
- When cauliflower crust is crispy, top with your sauce and fresh basil. Serve right out of the pan!