Cauliflower Crust Pizza (and sauce)

Cauliflower Crust Ingredients:

  • 1 package Trader Joe’s Frozen Riced Cauliflower (thawed)
  • 2 large eggs
  • 3/4 cup shredded mozzarella cheese
  • 3 tablespoons freshly grated Parmesan
  • 1 tablespoon Italian seasoning (or 1 tsp each oregano, basil, thyme)
  • 1/2 teaspoon garlic granules (or powder)
  • Kosher salt and freshly ground black pepper, to taste

Directions:

Thaw the cauliflower in advance of cooking.

Preheat oven to 425 degrees.

I used a large tea towel to absorb as much water as possible, then put in a large, non-stick skillet to light cook and get any remaining moisture out. Let it cool in the pan. If it still feels too wet, squeeze more out with a towel or paper towels. You want it as dry as possible!

While it’s cooling – lightly beat the 2 eggs and shred your mozzarella and Parmesan.

Add cauliflower to a large mixing bowl. Stir in eggs, mozzarella, Parmesan, seasonings and salt and pepper. Mix everything together until fully combined.

Put a sheet of parchment paper on a 9×13 baking sheet. Smooth out your crust mixture until it’s about 1/4″ thick. Make sure you don’t have any holes! Bake for about 15-18 minutes or until golden.

Gently slide the parchment paper and baked crust on a rack and put it back on the pan. (This isn’t necessary but it will help keep the crust a little more “crusty”.

Top with pizza sauce of your choice – or my easy homemade sauce is below – and whatever toppings you like. I did a mix of mozzarella, black olives, mushrooms, sausage and pepperoni. But you do you! Place into oven and bake until the cheese has melted, about 3-5 minutes.

Cut into 8 pieces and serve!

Easy Homemade Pizza Sauce

  • 8 ounce can tomato sauce
  • 6 ounce can tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon sea salt
  • 1/2 teaspoon Emeril’s spice blend (more or less to taste)

In a small sauce pan, mix all ingredients and simmer for 10 minutes. If your sauce is too thick you can thin it with a little water. If you have leftover sauce you can freeze it for next time!

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