Week 25: Cauliflower Crust Pizza

As an avid pinner, I have seen numerous recipes for cauliflower pizza crusts. I wasn’t sure if the crust would really be thick enough to eat as a pizza or if it would be tasty enough to rival a normal pizza crust. Boy was I wrong. This cauliflower crust is one of the yummiest low calorie recipes I’ve tried in a long time. As a lover of all things breakfast, I knew I had to try a classic breakfast pizza and boy was it tasty! The cauliflower didn’t overpower the other ingredients and melded well as a twist on breakfast for dinner!

1/2 large head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese
1 teaspoon dried oregano
1/2 teaspoon fresh garlic
1/4 teaspoon onion powder
1/4 teaspoon salt

1/2 cup tomato sauce (I added a sprinkling of dried italian herbs)
1/2 cup finely shredded mozzarella cheese
3 slices bacon, chopped
1/2 cup arugula
2 eggs


You can use the food processor to shred the cauliflower into crumbles. Place the cauliflower crumbles in a large bowl and microwave them for 8 minutes. Give the cauliflower a chance to cool.

Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray. In a medium bowl, mix the cauliflower crumbles with the remaining crust ingredients. Pat the “crust” into a pizza shape on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes. Remove the crust from the oven and turn the heat up to broil.

Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add toppings, spreading it out evenly around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 5 minutes, or until egg is cooked completely. Cut into 6 slices and serve immediately.



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