There are many healthy alternatives to doughy pizza crust! Cauliflower, a high in fiber and low in carbohydrate vegetable, can be used for pizza crust due to its starchiness.
Making these crusts is a breeze with pre-prepared Cauliflower Crumbles. I was so excited to stumble across them in the refrigerated produce section. The bagged cauliflower crumbles are packaged for easy steaming in the microwave. [Please note Cauliflower Crumbles are not always available at the co-op, but you can always use a whole head of cauliflower, grated, and then steam on stovetop or in microwave until soft.]
As a starchy vegetable, cauliflower has a high water content. The key to making a crust that does not fall apart is to squeeze as much water as possible from the cauliflower. This ensures a stronger crust.
- 16 oz. Cauliflower crumbles or finely grated cauliflower
- 1 egg, beaten
- 1 tsp. garlic powder
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Pinch of salt and pepper
Preheat the oven to 425 degrees. Begin by steaming the cauliflower crumbles according to the directions on the back of the bag (Approx. 4 minutes on high). Place the cauliflower over parchment paper on a baking sheet, and cool for 10 minutes. Use a cheese cloth or a thickly folded paper towel to squeeze some water from the cauliflower. Next, mix cauliflower with the egg and spices in a bowl; the mixture should form a loose ball. Place the mixture on the parchment paper, and form the crust. Bake the crust for 17-20 minutes or until lightly browned. Cool for 10 minutes before topping the pizza. Bake for about 7 minutes with toppings.
Making homemade cauliflower crust takes about 30 minutes total while homemade pizza dough may take 2-3 times the amount of time. The added spices bring the perfect flavor to this crust. The whole pizza is much more flavorful with a tasty crust!
I topped my pizza with fresh basil, parmesan, and mozzarella… Delicious!
Good luck, and happy cooking!
Madeleine is a junior Dietetics student at James Madison University. Her interests include community nutrition and sustainable food systems. She enjoys experimenting with whole foods and preservation techniques, as well as exploring ways to educate people on adequate nutrition. Madeleine also enjoys the outdoors, running, and swim coaching children in the summertime. She is actively involved with the Blue Ridge Area Food Bank and the JMU Student Government. After graduation from JMU, Madeleine hopes to pursue a dietetic internship, obtain the Registered Dietitian credential, and educate children and families on the affordability, accessibility and importance of fresh, whole foods.