1 bag of steamed cauliflower
1 egg
1 cup malon, asiago, or parmesan cheese shredded thick
1 tsp basil
1 tsp oregano
2 tsp parsley
pizza sauce or olive oil
1/2 cup of shredded mozzerrella and 1/2 cup of shredded hard parmesan
Veggie toppings you like, i.e. spinach, mushrooms, peppers, onions, even broccoli, or asparagus spears!
Directions:
Preheat oven to 450 degrees. Pour steamed cauliflower in a collander and let it dry out just a bit, and then blend with hand mixer or blender just for 30 seconds or so until the cauliflower looks like little rice kernals. Mix in egg and cheese and spices and stir. Make a pizza crust shape on a non-stick baking sheet or pizza pan a little less than an inch thick. Then bake for 12-15 minutes until crust is a little firmer to the touch and golden. Remove and add your sauce or oil and toppings of choice. Top with some mozzerella and parmesan cheese and then bake in oven again until veggies and cheese are golden brown and bubbly! Slice and serve! Gluten-free, low carb, and chocked full of veggies! Meat-eaters feel free to add cooked meat toppings as well! Try smoked salmon and avocado on an oil base too with spinach and parmesan cheese! Your taste buds won’t believe you are eating cauliflower crust!
Looks great! But where you do find steamed cauliflower in a bag? And how many cups of cauliflower should it be, in case I have to steam my own?
The produce section of your grocery store has packages of veggies that are ready to steam in the microwave.
Guess I never even looked at those! Thanks! 🙂
Just any frozen cauliflower in a bag will do. What I do is either steam it on a stove, or put it in a microwave safe dish and steam it in the microwave until soft but not too soft. Then “rice” it up and add the rest and you will not believe the texture and the flavor of this pizza! You’ll think you are cheating but you’re not!
I have checked(by phone) with my store and they do not offer the veggies (fresh anyway) in a bag to steam. Can you tell me how many cups to use and how long to steam since I dont have the bag available. I cant wiat to try this recipe it looks yummy :)! Thank you so much!
What an amazing idea! Can’t wait to try this!!
looks spectacular
will try very very soon
always like new grain free suggestions for ‘breads’!
wonderful!!! thanks!!!
Thanks for this recipe! I couldn’t find the steam in a bag variety either, but I bought a 16oz bag of frozen cauliflower today. I think I’m going to try this for dinner tonight with the olive oil (no pizza sauce), mushrooms, and whatever meat and veggies I can find in the fridge. According to my rough estimates on the veggies and cheese, should be no more than 30 g of carbs for the whole pizza. Can’t wait!
I just made this, and it is very yummy!! I used a whole cauliflower and steamed it, placed it in a food processor, added 4 egg white and cheese (not sure exact amount) and the spices. The crust took a long time for me to cook, and I think next time I will just use raw cauliflower, because it was a little too wet before I put it in the oven. Otherwise, It was really tasty and I highly recommend it.
You all do realize the receipe calls out to use more than two cups of cheese in that pizza, right? One cup for the crust and then more to cover the top. That’s a lot of fat and cholesterol. But, Hey! You are getting veggies in every bite!
Suggestion: steam veggies of choice, add in some sliced or diced black olives, sprinkle with Herbes de Provence seasoning(http://www.rodellevanilla.com/Herbes-de-Provence), top with cheese of choice (a single serving will do) and use a marinara sauce to dip each forkful. Yum.
I made this tonight and it was pretty good. Since I don’t know what amount a “bag” of cauliflower is, and didn’t want to use frozen, I used a head of fresh and “riced” it in a food processor, rather than a blender. It made a pretty big pizza — probably between a medium and a large, depending on how thin you press the crust. I’m not averse to meat, so I used my favorite toppings of pepperoni, mushroom, and black olive. I found the times on this to be optimistic. Between cutting up and steaming the broccoli, and the crust and then topped pizza taking longer to cook than indicated, it took about an hour from start to finish. I had a bunch left over — I’m not sure how well it will keep, but we’ll see.
This was delicious. I steamed a 16 oz. bag of frozen cauli, then put it in the food processor. I used all lo-fat cheese, and added crushed red pepper to the ‘crust’. It cooked in 12 minutes. I would make this again in a second. Hubby really liked it, too. Very filling. Thanks.
This looks great! I have this on my list of “must try” recipes. Thanks!
I’m gonna try this crust with cottage or ricoota cheese. I hope it will hold up. If it’s too mushy, I will try dry curd cottage cheese.
I made this two nights ago and it was awesome. I used a whole head of cabbage and steamed it. Other than adding an extra egg white, I followed the recipe. I’m going to make it again and try modifying the crust to make it lower fat. I might try part 1% cottage cheese, but I’m wondering if that won’t allow the “crust” to become firm enough.
I made it with 1/2 cup 1% cheese. Turned out great, but not really meant for holding in your hands. I recommend a fork).
Oh. I also used 2 lbs of uncooked cauliflower and steamed.
Looks great! But where you do find steamed cauliflower in a bag? And how many cups of cauliflower should it be, in case I have to steam my own?
The produce section of your grocery store has packages of veggies that are ready to steam in the microwave.
Guess I never even looked at those! Thanks! 🙂
Just any frozen cauliflower in a bag will do. What I do is either steam it on a stove, or put it in a microwave safe dish and steam it in the microwave until soft but not too soft. Then “rice” it up and add the rest and you will not believe the texture and the flavor of this pizza! You’ll think you are cheating but you’re not!
I have checked(by phone) with my store and they do not offer the veggies (fresh anyway) in a bag to steam. Can you tell me how many cups to use and how long to steam since I dont have the bag available. I cant wiat to try this recipe it looks yummy :)! Thank you so much!
What an amazing idea! Can’t wait to try this!!
looks spectacular
will try very very soon
always like new grain free suggestions for ‘breads’!
wonderful!!! thanks!!!
Thanks for this recipe! I couldn’t find the steam in a bag variety either, but I bought a 16oz bag of frozen cauliflower today. I think I’m going to try this for dinner tonight with the olive oil (no pizza sauce), mushrooms, and whatever meat and veggies I can find in the fridge. According to my rough estimates on the veggies and cheese, should be no more than 30 g of carbs for the whole pizza. Can’t wait!
I just made this, and it is very yummy!! I used a whole cauliflower and steamed it, placed it in a food processor, added 4 egg white and cheese (not sure exact amount) and the spices. The crust took a long time for me to cook, and I think next time I will just use raw cauliflower, because it was a little too wet before I put it in the oven. Otherwise, It was really tasty and I highly recommend it.
You all do realize the receipe calls out to use more than two cups of cheese in that pizza, right? One cup for the crust and then more to cover the top. That’s a lot of fat and cholesterol. But, Hey! You are getting veggies in every bite!
Suggestion: steam veggies of choice, add in some sliced or diced black olives, sprinkle with Herbes de Provence seasoning(http://www.rodellevanilla.com/Herbes-de-Provence), top with cheese of choice (a single serving will do) and use a marinara sauce to dip each forkful. Yum.
Steamed veggies are easy. If you don’t know how, follow this link. http://mideastfood.about.com/od/tipsandtechniques/a/steaming.htm
It will tell you all you need to know.
Thank you! This is fantastic!
I made this tonight and it was pretty good. Since I don’t know what amount a “bag” of cauliflower is, and didn’t want to use frozen, I used a head of fresh and “riced” it in a food processor, rather than a blender. It made a pretty big pizza — probably between a medium and a large, depending on how thin you press the crust. I’m not averse to meat, so I used my favorite toppings of pepperoni, mushroom, and black olive. I found the times on this to be optimistic. Between cutting up and steaming the broccoli, and the crust and then topped pizza taking longer to cook than indicated, it took about an hour from start to finish. I had a bunch left over — I’m not sure how well it will keep, but we’ll see.
This was delicious. I steamed a 16 oz. bag of frozen cauli, then put it in the food processor. I used all lo-fat cheese, and added crushed red pepper to the ‘crust’. It cooked in 12 minutes. I would make this again in a second. Hubby really liked it, too. Very filling. Thanks.
This looks great! I have this on my list of “must try” recipes. Thanks!
I’m gonna try this crust with cottage or ricoota cheese. I hope it will hold up. If it’s too mushy, I will try dry curd cottage cheese.
I made this two nights ago and it was awesome. I used a whole head of cabbage and steamed it. Other than adding an extra egg white, I followed the recipe. I’m going to make it again and try modifying the crust to make it lower fat. I might try part 1% cottage cheese, but I’m wondering if that won’t allow the “crust” to become firm enough.
I made it with 1/2 cup 1% cheese. Turned out great, but not really meant for holding in your hands. I recommend a fork).
Oh. I also used 2 lbs of uncooked cauliflower and steamed.