First it was quinoa, then it was kale. Now, it seems like cauliflower is the next hottest food trend! People are using cauliflower to make fried rice, Shepherd’s pie, and of course pizza! Cauliflower pizza is a great lower carb option if you are managing diabetes, or a flour substitute if you need to avoid gluten due to an intolerance or Celiac’s disease.
This cauliflower pizza recipe is easy to make, the trick is to make sure that you get as much water out of the cauliflower as possible. Top as desired and you can add another dish to your meal prep rotation.
Follow these 5 steps for cauliflower pizza recipe success:
1. Prepare the Cauliflower
Preheat the oven to 400F. Chop cauliflower into chunks. Place handful of cauliflower into food processor, and process until cauliflower is in “rice” sized pieces.
Repeat until all cauliflower has been chopped.
Fill a large pot with about 1 inch of water. Place all cauliflower “rice” in the pot and cook over medium heat until soften.
2. Dry the Cauliflower
Drain in colander, and transfer cauliflower to a thin dish towel.
Using the dish towel, squeeze out any excess water from the cauliflower. When the cauliflower is “dry”, place in a large mixing bowl.
3. Make the Dough
Add cheese, eggs, herbs, and salt and mix well.
4. Form the Crust
Pat down crust on a baking sheet that has been lined with parchment paper. You want the crust to be about 1/3 inch thick.
Bake for 35-40 minutes until crust is golden brown.
5. Top as Desired
Top with sauce, cheese and desired toppings. Bake for an additional 5-10 minutes until the cheese is melted and bubbly.
There you have it! Easy cauliflower pizza! You might want to lose your take out menu, because you wont be needing it!
If you want help incorporating healthy cooking substitutions into your diet, make an appointment with one of our registered dietitians by clicking here or calling 301-474-2499.
For more diabetes friendly recipes, take a look at our cooking with diabetes cookbook.
Klara Knezevic is a registered dietitian nutritionist based in Maryland. She has over a decade of experience in the nutrition field and currently serves as the CEO and co-owner of Rebecca Bitzer and Associates, one of the largest nutrition private practices in the country. Klara is passionate about sharing practical nutrition tips to help you feel confident in the choices that you make. Coauthor ofCooking with Food Sensitivities Survival GuideandNourished: 10 Ingredients to Happy, Healthy Eating.
