Cauliflower Pizza!

I am a pizza lover.  I am from Upstate NY, where the pizza is the best in the whole country and I love the heck out of some good pizza.  But, I also love bad pizza.. I have been told (by my brother) that I am a disgrace to my Upstate NY roots because I know what good pizza is, and I’ll still eat gas station pizza… Hey, I don’t discriminate against any dough, sauce and cheese.  So when people ask… what is your favorite cheat meal?  You better believe it’s pizza.

One day I was scrolling through some vegetarian pinterest stuff and came across this thing called “low carb pizza” —- I had to click it.   I’ve been gawking over this idea of “healthy pizza” since I stalked these pins on Pinterest, and I have finally taken the plunge to figure out how to eat pizza every day and still get some abs (kinda kidding on the every day part…kinda not kidding).  My first attempt at “healthy pizza” was a Pesto Pizza on a whole wheat crust from good ‘ol Harris Teeter…. I realized that this ended up not being healthy (except it was DELICIOUS!!!!!)… So after mowing down the Pesto Pizza for a few weeks…(I made about 3 in a two week span…), I decided to finally make my own crust, using my new found favorite thing, Cauliflower!!!

Guys, you can seriously do anything with cauliflower, I haven’t even scratched the surface the capabilities of this weird vegetable.  If you have a food processer, the possibilities are endless.  So I started with some cauliflower breadsticks and they came out AMAAAZZINGGG…not exactly crispy, but they also didn’t fall apart.

This past weekend I made my first cauliflower crust and it was fabulous… as long as you had a fork.  When they say that you need to drain your cauliflower and get as much of the moisture out as possible….DO IT.

On to what you have all been waiting for:

Cauliflower Pizza Crust!!

1 head cauliflower, stalk removed

 1/2 cup shredded mozzarella

1/4 cup grated Parmesan

1/2 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon garlic powder

2 eggs

 

Break the cauliflower into florets and pulse in a food processer until fine.  DRAIN WELL. (Try and put a towel on it to get all the moisture out.) Let cool. In a bowl, combine the cauliflower with the mozzarella, oregano, parmesan, salt, garlic powder and eggs. Transfer to the center of the baking sheet and spread into a circle (mine was a rectangle). Bake for 20 minutes.

Add your toppings and bake for another 10 minutes (or until your cheese is melted, if you topped with cheese).

The beautiful pizza below has some pizza sauce, low-fat mozzarella, parmesan and taco cheese (we had a lot of leftovers).  Which means that this does not satisfy my quest for the allusive “healthy” pizza…

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