If you think pizza has to have a dough crust to be yummy~give this easy cauliflower crust pizza a try; you’ll be pleasantly surprised!
Although we don’t follow a Paleo diet at my house, any time I find a yummy Paleo or low-carb dish that is easy and delicious, I jump on it. This easy cauliflower crust pizza certainly fits the bill. I made this Sunday night, and it was delicious, hearty, and a hit with the fam!
Two convenience items make this EASY. First, the crust is made with bagged cauliflower crumbles. I spotted these at Wal-Mart and grabbed a bag immediately. The crumbles are perfectly sized and ready to make into a crust~no food processor needed. A huge time saver!!!
Second, premade pizza sauce (I use Del Grosso). The sauce is perfectly seasoned and makes the perfect base for whatever meats and toppings you choose to use. I’ve tried myriad pizza sauces and always go back to this brand.
The cauliflower bakes into a golden, “crispy around the edges” crust that really does mimic real pizza crust. I followed the directions on the back of the Green Giant bag but did NOT bake the crust on a wire rack or flip the crust before adding toppings. I will do that next time, as I think it will make the crust more uniformly crisp. Mine was more crisp at the edges with a softer middle, but a wire rack would allow heat to penetrate and crisp the bottom as well.
Savvy tip: Frozen & seasoned ground beef is SO handy to have in the freezer to pull out for pizza or other beef dishes. I buy several pounds of chuck each week at The Fresh Market, brown and season it, and freeze in 1 pound portions. It can be pulled out, partially thawed (broken up with a meat mallet), and used for pizza topping.
You can use any toppings you like for cauliflower crust pizza. For this one, my toppings were ground beef with pizza sauce, sliced onions, black olives, sliced jalapenos, and mozzarella, cheddar and parmesan cheeses. I just piled it all on the crust and baked at 425 F until bubbly. My daughter took some to school the next day and said it was even yummier left over. I’ll be making this again for sure!!!
Please let me hear back if you try this; I’d love to hear how others make it and how it turns out! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 1 bag (16 oz) Green Giantâ„¢ Fresh Cauliflower Crumblesâ„¢
- 1 egg white
- 1 cup shredded part-skim mozzarella cheese
- 2 tbsp grated Parmesan cheese
- 1 tsp each garlic powder and onion powder
- 1/4 tsp each dried basil and dried oregano
- 1/2 tsp salt Pinch of pepper
- 1/4 cup corn meal or flour
- Heat oven to 425Â°F.
- Tear Cauliflower bag at notch.
- Close bag with zipper leaving a 1â€ opening.
- Place bag standing up in microwave; microwave on HIGH 4 minutes.
- Meanwhile, cover large baking sheet or pizza pan with paper towels.
- Spread cooked cauliflower on baking sheet; let cool 10 minutes.
- Return cauliflower to a large bowl.
- Add remaining ingredients, stirring well to combine..
- The mixture should come together to form a loose dough ball.
- Place mixture onto parchment paper; pat and press into a 10â€ circle.
- Place parchment paper with Cauliflower crust onto wire cooling rack; place rack in oven.
- Bake 15-17 minutes or until lightly browned.
- Remove from oven; cool 10 minutes before topping.
- Carefully flip cooled pizza crust over onto cookie sheet. Remove parchment paper.
- Add your favorite pizza toppings.
- Bake 6-10 minutes at 425Â°F or until toppings are hot and cheese is melted.
Nutrition InformationServing Size 1
Amount Per Serving Calories 632Total Fat 28gSaturated Fat 15gCholesterol 81mgSodium 2203mgCarbohydrates 60gSugar 16gProtein 46g