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Cauliflower Crust Pizza
In trying to eat healthy, I try to steer clear of certain foods that may be delicious but are in no way good for you. One of those foods is pizza. I definitely still crave some of those unhealthy foods but know that eating them would make me feel sick so I have tried to find ways to make healthy versions of some of my favorite unhealthy foods.
Today I will be sharing my recipe for a cauliflower crust pizza. In my opinion, it taste just as good as the real thing but leaves me feeling so much better afterwards. I can eat seconds (or even thirds) without feeling guilty. The recipe is a little time consuming but is definitely worth it, just trust me.
You only need a few ingredients to make the crust and then whatever toppings you want for your pizza. We start off with cauliflower and a food processor. You can use just one head of cauliflower but I typically use two heads of cauliflower to achieve a thicker crust.
You will need to break down the cauliflower before placing into the processor. I find cutting the cauliflower into fairly small pieces makes it easiest and prevents the food processor from clogging up. Process the cauliflower until it is a rice-like texture.
Preheat your oven to 375 degress F. Place some parchment paper on a pizza sheet and then pour the cauli-rice onto the prepared sheet. You don’t want to skip the parchment paper because the cauliflower has a tendency to stick and will make it difficult to remove from the pizza sheet in one piece even when using nonstick spray.
Bake the cauli-rice for 15 minutes and then remove and allow to cool. Place a cheese cloth over a large bowl and pour the cauli-rice into it after it has cooled. You can also use a dish cloth for this step if you do not have any cheesecloth. 
Next you will squeeze the cauliflower until little to no water comes out of the cheese cloth. It is time consuming and a bit of work out but is very important. You want to get as much water out of the cauliflower as possible to insure that the dough sticks together well. When finished the cauliflower should now resemble a ball of dough.
At this point you mix in the remaining ingredients; the egg, the Italian seasoning, and the parmesan cheese. Once completely mixed, pour back onto the prepared pizza sheet until it is even. Increase oven to 475 degrees F and cook for another 15 minutes.
Your crust is now complete and time to add all of your favorite toppings. My husband and I try to keep it healthy by not adding tons of cheese but instead loading it up with tons of veggies. On this particular pizza we precooked some chicken and cut it up and placed on the pizza. We chose to use pesto for our pizza sauce instead of the traditional tomato based sauce. We can’t always agree on what toppings we want so on his half you see olives and onions while I went with pepper and onions. We then put some mozzarella cheese on top sparingly.
Lastly we placed the pizza back in the oven just long enough to melt the cheese. Believe it or not the two of us devoured this entire pizza in one sitting. It is so delicious and leaves you feeling guilt free. What toppings do you plan to add to your pizza?
Cauliflower Crust Pizza
Ingredients
- 1 head of cauliflower ( I use 2 heads of cauliflower to make a little thicker crust)
- 1 egg
- 1/2 cup of shredded parmesan cheese
- 2 tsp of Italian seasoning
Instructions
- Preheat oven to 375 degrees F
- Break down cauliflower and place in food processor. Continue to process cauliflower until it has a rice-like texture.
- Prepare a pizza sheet with wax paper (make sure you use wax paper because the cauliflower tends to stick)
- Pour cauli-rice onto pizza sheet and bake for 15 minutes.
- Remove cauli-rice and let cool before moving to next step.
- Once cauli-rice has cooled, pour into cheese cloth over a large bowl. (Make sure you fold the cheese cloth over several times to create several layers or you can also use a dishcloth)
- Squeeze the cheesecloth until little to no liquid comes out of the cauliflower. You want to make sure to get out as much liquid as possible as it will help the crust to hold together better. It can be time consuming and is quite the workout but is very necessary to get the best results.
- The cauli-rice should now resemble a ball of dough. Mix in the other ingredients, egg, parmesan cheese, and the Italian seasoning. Stir until completely mixed.
- Next pour dough back onto pizza sheet and smooth out with you hands until it is flat.
- Increase the oven to 450 degrees F.
- Cook the dough for another 15 minutes.
- Now you are ready to add on whatever toppings you wish! Enjoy!
6 Low Carb Cauliflower Recipes
I am constantly trying to find ways to cook our favorite foods but in a healthier way. Cooking with cauliflower I have found a way to do just that. Cauliflower is such a versatile vegetable. I have used it to make pizza crust, lasagna, fried rice, and cornbread. It is a great way to replace carbs in some of our favorite foods. Below I have rounded up 6 low carb cauliflower recipes that are a hit at our house.
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- Cauliflower Lasagna: This recipe is a great way to replace the higher carb pasta portion of this traditional Italian dish for a low carb option. It does take a while to prepare but the delicious outcome makes all the work worth it.
- Cauliflower Dressing: This is the perfect recipe to try out this holiday season. It is a lower carb alternative to your traditional Thanksgiving dressing while also being just as tasty as the real thing.
- Cauliflower Cornbread:One of the hardest things about following a low carb diet for me is missing all my favorite breads. Creating a cornbread out of cauliflower has helped to curb my cravings for bread. This recipe is one of my all time favorite cauliflower recipes.
- Turmeric Roasted Cauliflower: This is an easy to fix cauliflower recipe that is packed with flavor. Turmeric is considered an anti-inflammatory and I incorporate it into several of our dishes including this tilapia recipe I shared here.
- Cauliflower Crust Pizza: One of our favorite guilty pleasures is pizza. After trying this cauliflower crust recipe, we don’t have to feel too guilty about having pizza night. The cauliflower crust does take some time to prepare but is so worth it.
- Cauliflower Fried Rice:Using cauliflower as a rice substitute is a genius way to recreate your favorite fried rice recipe without all the extra carbs.
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Turmeric Roasted Cauliflower
Yes, you read that right, another cauliflower recipe. I hope you aren’t getting tired of cauliflower yet because there is still more to come. It is such a versatile vegetable and I enjoy experimenting with it to find new ways to prepare it. You may have read my previous posts on cauliflower pizza, or maybe cauliflower cornbread biscuits, or (yes there’s more) cauliflower lasagna. Those recipes are all a little more involved and time consuming than the recipe I will be sharing today. If you found those other recipes too daunting, this may be the best one to try first as its much easier to complete. Today I will be sharing a recipe for turmeric roasted cauliflower.
All you need to make this delicious side dish is a head of cauliflower, 2 tbsp. of olive oil, 1/3 cup of parmesan cheese, 1tsp of garlic powder, and 1/2 tsp of turmeric. Start off by breaking down the cauliflower and removing the majority of the stems the best you can. Preheat the oven to 475 degrees F.
Next in a mixing bowl combine the garlic powder, turmeric, and parmesan cheese. Lightly toss the cauliflower in olive oil and then mix into bowl with the garlic powder, turmeric, and parmesan cheese.
Place coated cauliflower on a lined baking sheet. Put baking sheet into preheated oven and cook for 30 minutes.
Remove and enjoy!
Turmeric Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 2 tbsp. olive oil
- 1 tsp garlic powder
- 1/2 tsp turmeric
- 1/3cup shredded parmesan cheese
Instructions
- Preheat oven to 475 degrees F
- Break down cauliflower and remove as much of the stems as possible
- Combine parmesan cheese, turmeric, and garlic powder in a mixing bowl.
- Lightly toss cauliflower in the olive oil and then cover in turmeric, garlic powder, and parmesan cheese mixture.
- Place coated cauliflower on a lined baking sheet and put into oven
- Cook cauliflower for 30 minutes until nice and crispy brown.
- Remove from oven and enjoy!
What are some of your favorite ways to prepare cauliflower? I would love to add a few new cauliflower recipes to our dinner rotation. If you give the turmeric roasted cauliflower a try I would love to hear your review.
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Cauliflower Cornbread Biscuits
Cauliflower has become one of my favorite vegetables to cook with. It is an excellent way to replace a lot of the carb type foods that I like. It is a lot healthier and actually tastes good. If you’ve been following the blog a while you may remember my post on cauliflower pizza and cauliflower lasagna. We eat a lot of cauliflower around here. I am constantly looking for new ways to incorporate cauliflower into my recipes. Today I will be sharing my recipe for low carb cauliflower cornbread biscuits. These are incredibly tasty and my husband and I actually prefer them over traditional cornbread.
Start by breaking down a head of cauliflower. I find that chopping it in small pieces works best when putting it into the food processor. Large pieces tend to jam the food processor and it ends up taking more time. I use a 7-cup capacity food processor but sometimes a medium or large cauliflower is to big so I have to process two separate batches. I use a food processor similar to this and have been really impressed with it. Process the cauliflower until it is a rice-like texture.
Next pour cauli-rice into a large mixing bowl. Add in 1 egg, 1/2 cup of almond flour, 1/4 cup of shredded cheese ( I typically use sharp cheddar for it’s strong flavor), and 2 tsp of garlic salt. I also add in 1 packet of the Birds Eye Singles microwaveable corn pouches after heating in the microwave for 1 1/4 minute. You can also add some chopped jalapeno pepper for some additional heat. Stir until mixture is thoroughly combined.
Next line a baking sheet with parchment paper. The cauliflower has a tendency to stick to the pan so you don’t want to leave off the parchment paper even if you are using a nonstick pan/nonstick spray. Grab a small handful of the cauliflower mixture and use yours hands to give it a round shape and place on the parchment paper. Continue until you have no cauliflower mixture left.
Preheat oven to 400 degrees F. Place baking sheet into oven for 35 minutes. My husband and I prefer the biscuits to be browned so I will sometimes turn on broil for a few minutes to let the biscuits get nice and golden. Remove baking sheet from oven and your cauliflower cornbread biscuits are ready to enjoy.
Low Carb Cauliflower Cornbread Biscuits
Ingredients
- 1 head of cauliflower
- 1/2 cup almond flour
- 1 egg
- 1/4 cup of shredded cheese ( I prefer sharp cheddar)
- 2 tsp garlic salt
- 1 packet of Birds Eye Singles frozen corn
Instructions
- Break down cauliflower and place into food processor. Process cauliflower until cauliflower has a rice-like texture.
- Preheat oven to 400 degrees F.
- Pour cauli-rice into a large mixing bowl.
- Add almond flour, egg, shredded cheese, and garlic salt to cauli-rice. Heat frozen corn packet in microwave for 1 1/4 minute and then add to cauliflower mixture.
- Stir cauliflower mixture until it is completely mixed.
- Place parchment paper on a baking sheet.
- Grab a small handful of the cauliflower mixture and roll into a round shape and place on baking sheet. Continue this process until there is no cauliflower mixture left.
- Place baking sheet in oven for 35 minutes.
- Can broil for 3-5 minutes to further brown the muffins if desired.
- Remove muffins from oven and enjoy!
Low Carb Cauliflower Lasagna
Anyone else out there love lasagna but hate all the carbs that come along with it? Well I’ve got a recipe for you today that will help you to enjoy that lasagna without any guilt. I will be discussing my low-carb lasagna recipe that tastes just as good as the traditional lasagna.
If you’ve read my post on cauliflower crust pizza, you will already be ahead of the game. We will be using the same recipe I used for the crust to replace the pasta used in traditional lasagna. You can refer back to that recipe here. Since fixing the cauliflower layer is the most time consuming part, I strongly recommend starting with this step. Start with the same steps we used for the cauliflower crust in our pizza and simply use a cookie sheet instead of the pizza sheet, creating a rectangular shape instead of round this time.
Once the cauliflower layer is finished, start cooking the meat for the lasagna. For my lasagna I used 1 lb of deer meat we had in the freezer but any lean meat will work. Cook meat thoroughly before moving to next step. 
When the meat is completely cooked, pour in the peeled tomatoes. Cook another 5 minutes and stir occasionally.
Set the meat aside and begin on the cheese layer next. Mix together the ricotta cheese, an egg, and the mozzarella cheese. Stir until ingredients are completely mixed.
At this point we have all the different components of our lasagna complete and we just need to layer it together. I used a 9×7 Pyrex dish and sprayed with nonstick spray. I first layered the meat into the bottom of the dish and then added a cheese layer on top. I then cut the cauliflower into square pieces and layered them on top of the cheese layer. I added one more layer of meat, cheese, and cauliflower, which filled my dish to the top.
I then place the dish into the oven at 400 degrees F to let it bake for about 30 minutes. Make sure you allow it to stay in the oven long enough to completely melt the cheese layers. Once it has baked completely, I pull it out of the oven and it is ready to enjoy.
Cauliflower Lasagna
Ingredients
- 2 Heads of cauliflower
- 3 eggs
- 2 cups of mozzarella cheese
- 15 oz Ricotta cheese
- 1 lb lean meat
- 1can (25oz) peeled tomatoes
Instructions
- Break the two heads of cauliflower down into cauli-rice by using a food processor.
- Place cauli-rice onto cookie sheet covered with parchment paper
- Cook the cauli-rice for 15 minutes at 350 degrees F
- Remove cauli-rice from oven and allow to cool
- Once cooled, squeeze all water from cauliflower by using a cheesecloth or wash cloth. Make sure to get as much liquid as possible from the cauliflower as it will help the cauliflower layer stick together better. Cauli-rice should now resemble more of a ball of dough.
- Add 2 eggs and 1 cup of mozzarella cheese to the cauliflower. Stir until completely mixed.
- place dough mixture back onto parchment paper and bake another 15 minutes at 450 degrees F.
- Once finished baking remove from oven and set aside to cool.
- Place a small amount of oil into pan and begin to cook meat. Cook meat thoroughly before moving to next step.
- Once meat is completely cooked, add in can of peeled tomatoes. Cook mixture another 5 minutes and stir occasionally.
- Next mix together 1 egg, ricotta cheese, and 1 cup of mozzarella cheese. Stir until completely mixed.
- Spray nonstick spray into 9x7 baking dish.
- Begin with layering meat into bottom of dish
- Next add a layer of the cheese mixture on top of the meat.
- Cut cauliflower into squares and layer over top the cheese mixture.
- Repeat layer of meat, cheese, and cauliflower.
- Place baking dish back into oven and bake at 450 degrees F for another 30 minutes or until cheese layers are completely melted.
- Remove from oven and enjoy
