If you’re a fan of cauliflower pizza crust (and even if you’re not) you need to give this recipe a try. Here’s why: 1. It’s SO easy! 2. It’s super healthy (low carb, and full of antioxidants). 3. It’s satisfying for those of you who like bread but don’t, or can’t, eat it. 4. You can be creative by adding your favorite pizza toppings to the batter. 5. You can make several at once and use for lunches for yourself or your kiddos. That’s about it. Just do it, you’ll be glad you did! I swear on my life this does not taste like cauliflower. My 4-year-old–who is the pickiest eater on the planet–one of life’s funny jokes on a momma who is obsessed with clean eating– will actually eat these. Until last week he wouldn’t even try regular pizza. He was the kid at every birthday party just sitting content as could be watching other kids demolish slice after slice. Quite frankly, this is totally fine with me, as pizza is far from healthy, but I do enjoy watching the risk-taking that comes over him from time to time. He promised me for weeks that he’d try eggs, chicken and pizza “when he turned 5″…which is about 10 months away. But last week he got the courage to try my cauliflower crust pizza. He was quite proud of himself, and I knew very well that it took every ounce of courage for him to do it. He shutters at the word meat. He hates the sight and smell of it. Same goes for cauliflower, especially when it’s cooked. I’ll give him that one though, I don’t enjoy the sulfur-y scent either. So, you see, the fact that he tried it, liked it, and asked for more was a huge win for our family. Because my cauliflower crust pizza recipe is a bit of a time investment, these little single serving pizzas were created to save me time and also provide me with a way to send portable healthy pizzas to school for my kids.
If you don't have a doughnut pan, go ahead and use mini or regular size muffin cups. Just don't fill the bigger ones all the way full, and adjust the cooking time. The thicker they are, the longer they'll take. We are dairy-free, but mozzarella cheese or Parmesan inside the batter would taste amazing! Go for 1/3 cup. I have not experimented with every topping under the sun. "Wetter" veggies might make your batter a little wet and cause them not to set, or to take a bit longer in the oven (things like zucchini, pineapple or even spinach). You'll just have to try a few and see. I've done chopped organic chicken sausage, ham, kalamata olives, green onion and bell pepper with success. I use 1 bag of Trader Joe's riced organic cauliflower. But fear not! If you don't have access to this incredible product, just buy a small head of cauliflower and remove the stems. Place the florets in a food processor or blender and "rice" them. Measure out 1 cup and you're good to go. You need not roast it first, but you could if you wanted.
- Prep Time : 5 minutes
- Cook Time : 22-25 minutes
- Yield : 6-7
- 1 cup riced cauliflower
- 1 egg
- 1 tablespoon liquid egg white
- 2 tablespoons tomato sauce
- 3 tablespoons egg white powder - (or try subbing 2 TBS almond flour & 1 TBS coconut flour)
- 2 tablespoons Nutritional Yeast - (or use 1/3 cup mozzarella or Parmesan cheese, shredded)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of dried basil (or chop up some fresh)
- Pinch of oregano
- Pinch of salt
- 2 organic chicken sausages, chopped - (or use chopped ham, pepperoni, or omit meat)
- 2 tablespoons sun dried tomatoes, chopped - (optional; fill with your favorite toppings)
- Preheat oven to 400 degrees F.
- In a blender, add the cauliflower, egg, egg white, tomato sauce, egg white powder, nutritional yeast and all seasonings.
- Blend until smooth. Stir in cheese, if using, and all toppings.
- Coat a doughnut pan with cooking spray. Fill 7/8 full. If using muffin cups, fill about 3/4 full.
- Depending on the toppings you use, you'll get between 6-7 in the doughnut shape.
- Bake for 22-25 minutes, or until firm. Let cool 5 minutes before removing from pan. You may need to run a knife around the edge of the pan for smooth removal.