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Submitted by Brocha Soloff
Who doesn’t love pizza? I would eat it every day if I could “afford” it. Thanks to my new recipe, I can enjoy pizza all the time without guilt. This cauliflower crust pizza tastes like the real stuff and with the falafel toppings, I truly feel satisfied…no deprivation, denial or hunger here.
1 frozen pack riced cauliflower
1 whole egg
1 tablespoon freshly grated parmesan cheese
salt
pepper
1 frozen garlic cube
1 mini can tomato sauce
2 tablespoons ricotta cheese
1/4 cup mozzarella cheese
2 cooked falafel balls
any roasted veggies e.g. eggplant
Put riced cauliflower in microwave for six to eight minutes. Then wrap in small towel and squeeze out all the liquid.
Once you have the dry cauliflower mash, mix with the rest of the crust ingredients and form into a flat round dough (or square). Bake for 30-45 minutes (or until solid and firm) at 425F. Do not under-bake as it will lead to a soggy crust.
Once crust is baked, remove from oven and add 1/4-1/2 cup tomato sauce (the less the better as too much sauce will cause the crust to be soft).
Layer with mozzarella cheese, splotches of ricotta cheese and crumple and sprinkle the falafel balls in an even layer around. You can also add additional veggie toppings if you’d like.
Bake for 15 minutes at 425 degrees Fahrenheit. Slice into pizza-shaped slices or just devour the whole thing if you prefer.
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