21 Jan Recipe Redux: Cauliflower Crust Pizza

Move over kale, cauliflower is back in business and popping up on restaurant menus from the East to the West.  Yes, we are talking about the evil vegetable that for kids, delays post dinner playtime and requires a giant glass of milk to wash down. The versatility of cauliflower is one reason it has gone from salad topper to main course. A recent Pinterest post inspired this creative pizza crust, and although I do enjoy cauliflower I was not prepared to appreciate the flavor and texture of this pizza as much as I did. One word… Yum!! And, the fact that my “Tombstone Pizza” loving brother practically swallowed it whole says a lot about the flavor factor of this pizza.

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!

Cauliflower Crust Pizza

Ingredients

Crust:

• 3 cups food processed cauliflower (size of a grain of rice)
• 1 cup 75% reduced fat Cabot cheese shredded
• 2 eggs
• 1.5 TBLS Italian herb mix
• 3 garlic cloves minced

Topping:

• 1/3 cup Pizza Sauce
• yellow and green Zucchini
• red, yellow, green peppers
• mushrooms
• asparagus
• capers
• 1 TBLS olive oil
• 3 TBLS feta cheese
• ½ TBLS Italian herb mix

Crust:

Preheat oven to 425 degrees F. Combine crust ingredients into a mixing bowl. Press into a circle on a greased baking sheet or pizza pan. Pat it evenly into a crust (approximately ¼ inch. Bake for 15 minutes or until the edges become a golden brown. Let cool for 10 minutes and using a spatula, gently loosen edges.

Topping:

Roast veggies sprinkled with olive oil and Italian herb mix with salt and pepper to taste. Bake at 425 for 25-30 minutes. Spread pizza sauce onto crust and top with roasted veggies, cappers and feta cheese.

 
get the InLinkz code

');