Whether youprefer gluten-free pizza or just want to fit more veggies into your diet, Fitness magazine's Nutrition Editor, Juno DeMelo, demonstrates how to make a cauliflower-based pizza crust.
I made this five ingredient cauliflower pizza because I'm trying to fit more veggies into my diet but it's also great if you're going gluten-free or you just wanna cut back on carbs. I followed a recipe from Edinburgh Food. She is a great blogger. The first thing you wanna do is pulse half the head of cauliflower in the food processor until it kinda resembles grains of rice. Don't, you know, don't puree it. Next thing you're gonna do is you're going to cook that in a nonstick skillet for about eight minutes or until it's translucent. And then you're going to combine that in a mixing bowl with one egg that you've beaten, a pinch about a teaspoon of oregano, basil, you can use both. I use dried. You're going to mince one clove of garlic and add that in there. And then a cup of part-skim mozzarella cheese, shredded. Once you have that formed into kind of a dough, you're gonna roll it into a ball and you're going to pat it until it's about a quarter inch thick. You're going to do this on a rimmed baking sheet. I did it line with parchment paper so easier clean up and once you've patted that into kind of a crust, you're going to pop it in the oven which should be preheated to 400 degrees. And you're gonna leave it in there until you get a nice golden, you know, cooked through in the middle, crispy on the edges crust and then you're gonna add your toppings and broil the pizza for about five minutes. I did fresh pineapple, diced Canadian bacon and a little more mozzarella cheese. Voila.