Sun-Dried Tomato and Garlic Cauliflower Pizza Crust

I am sure you have heard of this pizza crust. A miracle to replace your gluten filled pizza nights. I have experimented with it quite a bit and have come up with the perfect ingredients and steps to make it delicious and able to be held in your hand like a real piece of pizza. I even gave my husband a slice for our "pizza night" and he said "Wow, this is good!" to which I replied...."Its made from cauliflower! HA!"Always the trickster.....anyways, here it is!

Sun-Dried Tomato and Garlic Cauliflower Pizza Crust
1 1/2 cup cauliflower florets
1/2 cup reduced fat mozzarella, grated
1/4 cup parmesan, grated
3 cloves garlic
2 tablespoons sun-dried tomatoes, diced
2 eggs
1/2 teaspoon no-salt vegetable seasoning

Preheat oven to 450 degrees. 

Place cauliflower and garlic in a food processor and pulse until it resembles a coarse sand. Remove from food processor and place on a paper towel. Place another paper towel on top and squeeze out all of the excess moisture you can. This may be the most important step. If your cauliflower is not adequately pressed you will have to eat your pizza with a fork. Still taste good, but not really pizza! 

After pressed add to a large mixing bowl. Add cheeses, eggs, sun-dried tomatoes and seasoning. Stir well to combine. 

Spoon mixture onto a no stick baking sheet, or prepared pizza pan. Using your hands, form into a round around 1/2 inch thick. Bake for 15-20 minutes, or until edges are golden brown and middle is set.

After this your can freeze it or make a pizza right away. Just top like a regular crust and bake for about 10 minutes at 400, until your cheese is melted.

1 comment:

  1. Wow! I just love all of your recipes! Ive been a vegetarian for five months now and I always return to your blog when I need to mix up my menu


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