Cauliflower pizza crust
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4 (makes 2 large crusts)
Time to make:
$1.35 per serve
(at time of publication)
Full ingredients list:
1 large head (about 1kg) cauliflower, trimmed, cut into florets
2 eggs, lightly beaten
1 teaspoon dried oregano
1/3 cup finely grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Place cauliflower florets in a food processor or blender in 2–3 batches. Blend florets until finely chopped, retaining some texture.
Step 2 Transfer cauliflower to a microwave-safe bowl and cover; microwave on high for 8 minutes, or until just tender. Drain well and leave to cool completely.
Step 3 Preheat oven to 200°C. Line 2 large pizza trays with baking paper. Place all ingredients, except oil spray, in a large bowl; mix until well combined.
Step 4 Press cauliflower mixture on trays into 2 x 22cm rounds, each about 3–4mm thick. Spray with olive oil and cook for 15 minutes, or until edges turn golden.
A cauliflower crust slashes a pizza’s kilojoules, glycaemic index (GI) and salt content, and its subtle taste lets the toppings shine! But the best thing about this base is that it pumps up the veg — and therefore the fibre. This crust alone delivers two of your five daily vegie serves!
About this recipe
First published: November 2014