I’ve been eager to do this recipe, and was really excited to get started. I made the mistake of doing this recipe when I was hangry. Hangry cooking is not fun cooking. All you want is for everything to be done, and it feels like it takes forever. And believe me, this recipe takes some time! So, do this in the afternoon when you aren’t as crazy busy. It tastes delicious, but you really have to put some effort into it!
Also, making the cauliflower crust is not as simple as I anticipated. I think that this will just take practice. I read many blogs before taking a stab at it. It’s important to make sure all liquid is drained from the cauliflower, or else your crust will be mushy. Check these blogs out if you feel like you need to read further (click here or here).
- 1 head cauliflower
- 1 egg
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- 2 roma tomatoes
- 3/4 cup sliced mushrooms
- 1/2 cup sliced onion
- salt, pepper, Italian seasoning, and basil to taste!
Directions for Cauliflower Crust:
- Cut cauliflower and place in food processor until it forms into a rice-like texture (my pizza ended up having roughly 4 cups). I found that the amount of cauliflower depends on how many people will be eating. This recipe was enough for 2 servings.
- This next step has 2 options:
- Option 1: line cookie sheet with wax paper and lay out rice-like cauliflower in the oven (350 degrees for 20-30 minutes).
- Option 2: put cauliflower in a microwave safe container for 8 minutes.
- Remove cauliflower and let it cool. Now, move up temperature on the oven to 450 degrees.
- Because cauliflower has a lot of water in it, we need to drain all water. You can do this with a cheese cloth, or use paper towels like I did. Squeeze cauliflower until all water is removed. The cauliflower needs to be cooled before draining. Don’t burn yourself (like I almost did…).
- Add egg and minced garlic to the rice mixture. Now it becomes a dough mixture! *Add Italian Seasoning if you have it on hand!*
- Place on new wax paper (on a cookie sheet) and spread out in a rectangle, square, or circle formation. Make sure it isn’t too thin as it may burn easily. However, make sure it’s not too thick so that it doesn’t cook all the way.
- Place in oven for 20-30 minutes.
After dough is complete:
- While the dough is in the oven, chop tomatoes, mushrooms, and onion. Add salt, pepper, and basil seasoning to your veggies!
- Remove dough from the oven and spread olive oil across the top.
- Place veggie mixture on top of dough.
- Place back in the oven (temp is now at 450) for an additional 10-20 minutes.
Servings: 2, Calories: 272
Total Fat 17g, Sodium 125mg, Total Carbs 26g, Dietary Fiber 9g, Sugar 12g, Protein 11g
Looking for a recipe nutrition calculator? MyFitnessPal has a very user friendly website just for that!