Cauliflower Pizza Crust

Eating healthy is a priority for me, but there are some things I just can’t give up. Pizza is one of those things. By using fresh cauliflower as the base for this delicious crust, I can feel a little less guilty about indulging on my much loved pizza night. The best part, you can make many variations of pizza and get a full servings worth of veggies in. Hooray for veggies!

 

Cauliflower Pizza Crust

Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

  • 1 Small Cauliflower, processed and drained
  • 1 Egg
  • 1/2 Cup – Grated Parmesan Cheese
  • 1 Teaspoon – Italian Seasoning
  • 1/2 Teaspoon – Pepper
  • 2 Cloves Garlic, chopped
  • Pinch of Salt
  • 1 Tablespoon – Olive Oil

Instructions

    1. Preheat oven to 475°. Line a rimmed baking sheet with parchment paper and lightly coat with olive oil. Set aside.
    2. In a food processor, process cauliflower until finely chopped. Place cauliflower in a towel (I used a nut milk bag), and squeeze out excess water so it is completely dry.
    3. In a bowl, mix cauliflower, egg, parmesan, italian seasoning, pepper, garlic and salt until well-combined.
    4. On a parchment-lined baking sheet, pat into a 12-inch round pizza, about 1/4 inch thick or less. Use a fork to puncture a few wholes in the dough. Bake for 30 minutes, or until golden.

This is one of my favorites twists to top this healthy and delicious pizza crust. Figs, arugula, parmesan and a balsamic reduction make this a wonderful combination of salty, sweet and peppery!  

Fig-Arugula Pizza with Balsamic Reduction

Prep Time: 5 mins
Cook Time: 20 mins
Servings: 4

Ingredients

  • 1 Cup - Balsamic Vinegar
  • Optional: 1-4 Tablespoons Unrefined Sweetener of Choice (such as coconut sugar, maple syrup or honey)
  • 1 Tablespoon - Olive Oil
  • 6 Dried Figs, cut horizontally in half
  • 1 Cup - Parmesan Cheese, shaved
  • 1 Cup - Arugula, washed and dried

Instructions

  1. Add balsamic vinegar (and optional sweetener) in a small saucepan over medium-high heat and bring to a simmer. I suggest turning on a fan or open a window to vent the vinegar fumes. Then reduce heat to create a low simmer, about 10-15 minutes to thicken and reduce. When it coats a spoon, it will be thick enough. Set the balsamic reduction aside to cool.
  2. Lightly coat the cooked cauliflower pizza crust with olive oil. Place the sliced figs and parmesan evenly on the crust. Cook in the 475° preheated oven until the parmesan starts to melt and the figs become warm, about 2 minutes.
  3. Top the pizza with the arugula and drizzle with balsamic reduction. Enjoy!

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