Pepperoni Pizza with Cauliflower Crust

Here is a healthier take on pepperoni pizza. This pizza will not taste like regular pizza as you can probably imagine, but my husband and I still find it very tasty! Riced cauliflower is very popular right now and you can get it pre-made at your grocery store to save time. I do not personally like the taste of the pre-made. It is best to use fresh cauliflower. The key is to bake your crust before adding toppings to get it very cooked through so that it is actually pick-up-with-your-hands worthy. I have tried to perfect this recipe for awhile now. My husband and I have competitions as to who can do it better. I will say my husband’s way is much better. I was steaming the cauliflower before pulsing which makes it too wet. It is best to pulse raw and then add to a frying pan with no water to get out any extra liquid. The baking of the crust is a little time consuming but worth it. Makes 8 small slices. Serves 2-3 people.

I use my Ninja blender over my Vitamix when pulsing the cauliflower:

What you'll need:

 buy propranolol for anxiety Crust:

3 cups riced cauliflower
(if using fresh, cut into florets and wash, then pulse in blender
until it looks like rice.

1 egg

1 egg white

1/2 cup shredded parmesan cheese


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pizza sauce

shredded mozzarella cheese (I use part-skim)

turkey pepperoni (I like the Applegate brand)

 

Directions:

Preheat oven to 425. Line a pizza pan with parchment paper.

Put pulsed cauliflower in a frying pan and press down slightly so that it fills up the entire pan. Let it cook on medium heat for about 5 minutes and then stir around and lower temp to medium low and cook for another 5 minutes. Basically you are just trying to dry out the cauliflower as much as you can. If it gets browned a bit on the bottom that is ok. Put in a bowl and set aside.

Whisk egg and egg white. Add eggs and cheese to bowl of riced cauliflower. Mix to combine.

Add dough to parchment paper and with your fingers start to press the dough until it forms a “circle” and is pretty thin. Bake in oven for 20 minutes. Flip dough over and bake the other side for another 5 minutes.

Then add toppings to your liking. I like to add feta cheese or goat cheese to make it interesting. Less sauce is better so it does not weigh the dough down. Then bake for another 10 minutes. Slice and serve. Enjoy!