Cauliflower Pizza Crust–Take 2!

26 May

Cauliflower has been the new hype in the health and fitness world lately I feel like. At first, I was quite skeptical of the foul smelling vegetable being used in recipes from pizza crust, to mashed “potatoes”, to even pancakes! But I caved in and had to attempt it myself with so many around me experimenting with it..and I was surprised!

Now the first time making a pizza crust, it didn’t turn out exactly as I would have liked. It held together for the most part, but definitely wasn’t crunchy or crust “tasting” like your normal pizza.

But tonight I threw together some extra ingredients, played around with the taste, and it turned out surprisingly delicious! It’s hard when cooking with cauliflower to get it browned and toasted, but I was able to finally achieve that with this one.

Benefits of Cauliflower?
-May reduce chance of cancer
-Great source of dietary fiber for better digestion
-Contains high amounts of antioxidants
-Contains omega 3 fatty acids and vitamin K which prevent inflammation
-Good source of folate, needed for healthy pregnancy
-Loaded with other important B vitamins like niacin, riboflavin, pantothenic acid, and thiamine
-Low in calories

Sounds like a good food to be eating!

photo 1

Cauliflower Crust
-2 cups cauliflower “rice” (food processed cauliflower)
-2T coconut flour (or any gluten free flour)
-1 egg
-1T balsamic vinegar
-1T psyllium husk
-1T ground flax
-1tsp each: basil, thyme, onion powder, garlic powder, baking powder
Directions: Preheat oven to 400 degrees. Food process cauliflower until rice like texture. Steam/cook cauliflower. Combine all ingredients in bowl with cooked cauliflower. Spray wax paper with oil (do not forget this, crust easily sticks!). Place “dough” on wax paper and flatten to desired thickness. Cook in oven for about 10 minutes. Take out quickly, and wrap all sides of crust with aluminum foil, and stick back into oven for another 10-15 minutes. This allows for the rest of the crust to cook and brown without outside burning. Top with desired toppings. Suggestions: tomato sauce and cheese, ricotta cheese and tomatoes, pesto and chicken

3 Responses to “Cauliflower Pizza Crust–Take 2!”

  1. doucelumiere May 27, 2013 at 9:58 am #

    I’m totally making this when I get home! I’ve been missing pizza so much… When I went to Budapest last weekend there were a lot of pizza carts and it was kind of upsetting having to pass them all by. Thanks for the recipe :)

    • freshfitnhealthy May 27, 2013 at 11:56 am #

      of course! Hope you like it and glad you can finally have pizza again now :)


  1. Creamy Tomato Basil Pizza on Cauliflower Crust | Fresh Fit N Healthy - June 7, 2013

    […] So creamy tomato basil it was. But this sauce is not filled with your typical heavy whipping cream. No, this is made with the light yet still creamy texture of greek yogurt and cottage cheese. Mixed in some fresh tomato sauce and a couple other things, and there I had it, the taste I was craving, creamy, cheesy, and tomato-y (okay so I know that isn’t exactly a word, but you understand)! And of course, cauliflower crusts are delicious in themselves, now that I’ve perfected the recipe of it here. […]

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