I recently purchased a food processor and I am so obsessed with it. I find ways to use it at least twice a week, making it one of the most-used appliances in my household. When I bought it, my intention was to use it mainly for making raw desserts with ingredients like nuts and dates that can be too much for my Ninja blender to chop up. I quickly found so many more everyday uses for it. It’s been my go-to for veggie burgers because I don’t have to spend as much time chopping and mashing ingredients. Cauliflower pizza crust is something I had been meaning to try, but never wanted to take the time to hand-grate a head of cauliflower (not to mention the mess I always make when I use a grater). I came across yet another recipe for cauliflower pizza crust and I realized that it would be SO doable if I use the food processor. I gave it a whirl and it really did turn out great. I now totally get all of the hype. These are great because you can make them as quick/easy/simple as you want, or you can get fancier with your ingredients. I used Trader Joe’s pizza sauce and shredded part-skim mozzarella. These would also be amazing with roma tomatoes, sliced mozzarella, and basil. You can also sautee some veggies (I like bell pepper, onion, and mushrooms) to top the pizza. These Mini Cauliflower Pizzas are so yummy and really do satisfy your pizza craving in a much healthier way.
NOTE: This recipe calls for squeezing out as much water from the cooked cauliflower as you can. The better job you do, the more crispy your crust will be. I squeezed out the water with kitchen towels, but next time I will use cheesecloth because my crust was a bit softer than I would have liked.
Active Time: 20 minutes Total Time: 40 minutes
Serves: 3 (3 mini pizzas per serving)
For the cauliflower crust:
1 head cauliflower, chopped
1 large egg
1/3 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon onion powder
kosher salt and freshly ground black pepper, to taste
¼ cup favorite pizza sauce
½ cup part-skim mozzarella cheese
crushed red pepper and oregano, to taste
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups. Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible. Transfer cauliflower to a large bowl. Stir in egg, mozzarella, Parmesan, basil, oregano, garlic powder and onion powder; season with salt and pepper, to taste.
Form cauliflower mixture into a circle for each pizza and place onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 10-12 minutes, or until golden.
Top each cauliflower round with sauce and mozzarella. Place in oven and cook until the cheese has melted, about 3-4 minutes. Serve immediately.
Nutrition Information per serving:
Calories: 191 Fat: 10g Carbs: 9g Protein: 16g Sodium: 460mg Sugar: 3g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.