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Cauliflower Crust Pizza Recipe by Paula Deen

2 ratings
Easy Level
45 MIN 10 Prep + 35 Cook
Servings
$ /Serving
2 ratings
Print
Easy Level
45 MIN 10 Prep + 35 Cook
4 Servings
$ /Serving

Cauliflower Crust Pizza Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
45 MIN 10 Prep + 35 Cook
4 Servings
$ /Serving

Ingredients

  • 2 cups cauliflower, grated (about 1/2 a large head)
  • 1 large egg, lightly beaten
  • 1 1/2 cup part skim mozzarella, shredded and divided
  • 2 tablespoons Parmesan cheese, grated
  • 1/4 cup tomato sauce, homemade or store bought
  • 1 cup grape tomatoes, sliced in half
  • 2 cloves garlic, sliced
  • 1/4 teaspoon red pepper flakes, crushed
  • 1/4 cup basil leaves, for garnish

Preparation

Heat oven to 425°. Line a rimmed baking sheet with parchment paper.

 

Grate the cauliflower using a box grater until you have 2 cups of cauliflower crumbles. Place in a large bowl and microwave for 7-8 minutes, or until soften. Remove and let cool. Mix in the egg, 1 cup mozzarella, Parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with non-stick spray and bake for 10-15 minutes, or until golden.

 

Top the pizza with the sauce, remaining mozzarella, cherry tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving.

Reviews

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2 Reviews

Paige
Paige 1/20/2015
1/20/2015
I have celiac di

I have celiac disease and follow a low carb diet so traditional crust, including GF, are out for me. The trick to this crust is once you have put it in the microwave to soften it, let it cool then place the riced cauliflower in a clean dish towel and squeeze ALL the excess moisture out. Then mix in all the other ingredients and mix well. (I use my hands) I bake the crust @ 400 for 40 minutes then add the toppings and bake another 10.

Dana
Dana 1/12/2015
1/12/2015
Rating it a 2, b

Rating it a 2, but would be helpful to see what others say.
Our 1st attempt at this the crust browned on the edges but was soft / mushy in the middle. Could be it didn't cook long enough - would like to figure out how to do this better.



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