Today’s recipe is for a gourmet pizza with an ahh …mazing cauliflower pizza crust. A few weeks ago after I posted Coca—a Healthy Pizza, one of my Facebook friends sent me a this link for cauliflower crust pizza. I’d never even heard that you could do that, but I thought it might be worth looking into. It turns out that this vegetable crust isn’t such a big secret. It seems like everyone is making this crust and someone just forgot to tell me about it. That’s why I’m telling you about it, in case someone also forgot to tell you about it, too. But look at the list of bloggers and cooks who are in on the secret: TheLuckyPennyBlog, SavoryLotus, Hungry Girl, Detoxinista, Recipe Girl, Paula Deen, and many others.
Cauliflower pizza crust is also much faster to make than regular pizza crust. My Tex-Mex pie takes about 3 hours with a regular crust. With this vegetable crust I can get the whole thing done start to finish in just 1 hour and 15 minutes. Now that’s what call progress. And talk about healthy. This pizza earns 5 stars for My Healthy Eating Habits. This recipe is vegetarian/vegan, diary-free, grain-free, great for weight watchers, and other dieters, and the taste is excellent. And if you like meat you can have your pizza and eat it too. Just like traditional pizzas you can top top it with tomato sauce and pepperoni, ham, sausage, whatever you like, knowing you’re doing your body a little good with the healthier vegetable crust.
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- 1/4 teaspoon sea salt
- 1-1/2 pounds raw cauliflower, broken into flowerets
- 1-1/2 tablespoons olive oil
- 1 pound raw onion, thinly sliced
- 1 egg
- 1 teaspoon dry oregano
- 1 tablespoon nutritional yeast
- 1/4 teaspoon garlic salt
- 2 teaspoons dried unsalted onion flakes
- 2 teaspoons Balsamic Glaze, Trader Giotto's (Trader Joe’s)
- 3 tablespoons dry roasted pistachios, Flanagan Farms
- 1-1/2 tablespoons chopped sun-dried tomatoes, oil packed
- 1-1/2 cup arugula, washed
- Pre-heat the oven to °400 F.
- Process the cauliflower in 3 or 4 batches for a few seconds until is has a texture similar to sand, rice, or snow, as these are some the ways the texture is described. Do not over process or it will become soggy.
- Place the cauliflower in a pot with 2 tablespoons of water. Put the lid on the pot and steam on medium low heat until the water is absorbed, about 8 minutes. Watch it carefully, and add a bit more water if necessary. It should be cooked but not mushy.
- Open a tea towel on the counter top and take half of the steamed cauliflower and shape it into a mound on the long side of the tea towel facing toward you. Keep the cauliflower row 3-1/2 to 4 inches from each end.
- Roll up the tea towel from the cauliflower side to the other side, as you would jelly roll cake. Twist the towel to squeeze out the water. Open up the towel, fluff up the cauliflower, and then roll it and squeeze it a second time. Place the squeezed cauliflower in a bowl.
- Repeat the roll and squeeze process with the remaining cauliflower, and then place it in the bowl, too.
- Add the oregano, nutritional yeast, garlic salt, onion flakes and stir well. Add the egg and stir until everything is well incorporated.
- Get out a piece of parchment paper about 15 x 15 lightly oil it with olive oil. Shape the cauliflower into a pizza pie about 12 to 13 inches in diameter, and about 1/4 to 1/3 inch thick. Bake it 30 minutes, or until it is golden.
- While the pizza is in the oven it’s time to carmelize the onion. Pour the oil into a skillet and gently cook the onions until they are golden. This should take about 25 to 30 minutes.
- Remove the crust from the oven and place the caramelized onions on top followed with ½ of the sun-dried tomatoes and pistachios. Top with the arugula and then sprinkle with the remaining sun-dried tomatoes and pistachios. Finally, use the balsamic glaze in a zig zag pattern over the top, just about 2 teaspoons worth.
Weight Watcher’s Points: 7 points per Serving and there are 3 servings.
Points are calculated using the Weight Watcher’s Recipe Builder.