I. Love. Pizza. I could eat it for breakfast, lunch, dinner, and everything and anything in between. Unfortunately, it’s not a healthy option for me right now. I haven’t had pizza in over 5 months! Wowsers. And I’m still alive to tell about it! LOL!
A while back I had made a cauliflower pizza crust recipe that was a big hit and I had just forgotten about it. I was re-introduced to the idea of the cauliflower pizza crust through a friend of mine who has been helping me on my health journey. It takes a little time, but it is well worth it and the result is just as satisfying as a slice of pizza – without all the guilt (and carbs!) that go with it!! You’re probably wondering why I’m sharing ANOTHER cauliflower pizza crust recipe since I’ve already done one. Well, this recipe is a very healthy, low-carb option if you’re craving pizza, but want to stay on track. It uses reduced fat cheese (and only one – not two types of cheese) and egg whites vs. whole eggs. Little changes like these make a big difference when you’re eating healthy.
Rob LOVES mushrooms. So when I first made the crust, we did it in a traditional pizza style with mushrooms as one of our toppings. I used my own homemade tomato sauce and some reduced fat shredded mozzarella cheese. They really turned out great. By cooking the crust in advance and cooking it thoroughly to get the moisture out, the result is a nice, crispy crust that holds up well to a coating of tomato sauce and the addition of other toppings. It gave the pizza a nice combinations of textures. The crispness of the crust, the creaminess of the cheese, and the flavor of the tomato sauce with lots of Italian herbs was pure pizza perfection! It’s definitely a keeper in our house and my kids even like them too!! Well, minus the mushrooms!
But wait….. there’s more!!!
One of the things I really love about this is its versatility. You don’t have to be limited to just using it for a traditional pizza crust. You could make it in place of a tortilla for chicken fajitas. You can make it and use it in the mornings for a healthy egg white wrap. Make smaller versions and use them as taco shells! And of course, there is no limit to the types of toppings you could use on it as a pizza crust. The possibilities are endless!!
Hope you enjoy this healthy spin on traditional pizza crust!
Cauliflower Pizza Crust
For the crust
1 cup grated raw cauliflower (or you can use frozen riced cauliflower, just be sure you remove as much water as possible)
1/4 cup egg whites
1/2 cup reduced fat three cheese Mexican blend or reduced fat Mozzarella
1/8 tsp. garlic powder
1/8 tsp. dried basil
Optional Pizza Toppings
1/4 cup + 2 Tbsp. shredded reduced fat Mozzarella cheese
1/2 cup tomato sauce or canned diced tomatoes (I just use my own homemade sauce)
Mushrooms, peppers, shredded chicken, etc.
- Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray.
- Combine grated cauliflower, egg whites, cheese, garlic powder, and basil until mixed completely.
- Spoon mixture onto prepared pan. Gently thin out the mixture forming a circle about the size of a dinner plate. The thinner the crust, the less soggy it will be. Bake for 25 minutes.
- Remove from oven. Carefully flip the crust over using a spatula to life all the edges off the parchment first. Bake an additional 10-15 minutes until brown and crisp. (Edges may even slightly burn – but that’s ok.)
- Add desired toppings and return to oven one last time about 5-10 minutes until cheese is melted and bubbly.
(I’d give credit for this recipe where it is due, but I have no idea where it originated as it was shared by a friend.)