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Yup, it’s true. Cauliflower acts as a crust for our favorite sauce-and-cheese combo. I didn’t believe it until I tried it either.
1 head fresh cauliflower, or about 5 cups broken down (or 17.6 ounces Beleaves Frozen Riced Cauliflower and skip step 2)
1 egg
1 cup shredded pizza cheese
1/2 teaspoon pizza seasoning, or Pereg Dried Basil, or oregano
Gefen Pizza Sauce or your favorite pizza sauce (gluten free pizza sauce, if needed)
your favorite pizza cheese
pinch salt
Preheat oven to 475 degrees Fahrenheit (240 degrees Celsius).
Place the cauliflower into a food processor and pulse until it is the consistency of fine couscous.
Place the cauliflower onto a tea towel and close towel tightly. Squeeze it on both ends over a sink and let excess water drip away.
Transfer to a bowl and mix with egg, cheese, and seasoning.
Line a baking sheet with Gefen Parchment Paper.
Pour the contents of the bowl onto the sheet and spread it with your fingers to create an even crust.
Bake until it begins to darken around the edges, about 15 minutes.
Spread with a thin layer of homemade or store-bought sauce.
Sprinkle with your favorite pizza cheese and add a pinch of salt.
Place back in the oven at the same temperature for about five minutes until cheese is melted.
Photography: Hudi Greenberger Styling: Renee Muller
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Cauliflower pizza Can I use frozen cauliflower cooked and smashed, instead of fresh? If so, how much?
I think it would be too mushy, although i never tried it . Fresh gives it more body for a “crust”
Bruce
Fresh is better, but if you are doing frozen make sure to get every last drop of liquid out. It says five cups worth.