This healthy cauliflower-crust pizza recipe is one I’ve remastered from recipes found around the blogosphere. It’s even healthier and has an added spice. I gave this pizza (as a leftover, mind you) to my non-health-nut father, and even he LOVED it. It’s a necessary addition to any pizza lover’s recipe arsenal.
1 head of cauliflower
1-1 ½ cups grated cheese (I like a four cheese mix, but mozzarella will always do just fine)
3 cloves minced garlic
spices to taste (I recommend basil, oregano, salt, pepper, thyme, and a little turmeric)
mozzarella cheese (use sparingly, as needed)
3 mushrooms, sliced thin
¼ red onion, finely chopped
½ cup bruschetta spread
½ cup pasta sauce
¼ cup fresh basil
Preheat oven to 450 degrees.
Chop 1 head of cauliflower into small crumbles (a food processor is much faster than a knife, if you have one). Put crumbles into a large microwavable bowl. Cover the bowl with a wet paper towel, and cook it for 8 minutes. Allow the cauliflower to cool.
Add eggs, garlic, cheese, and spices to the cauliflower crumbles and mix. Note: Have fun with your spices! They are a surefire to add flavor without adding calories. Fresh herbs are always better, but quality spices are an easy staple for a healthy kitchen. Add any spices your taste buds crave, and savor all the flavors. Also, I recommend starting with only a little turmeric if you aren’t used to the spice. It has an intense flavor, but it has so many healing properties (antioxidants, anti-inflammatories, and anti-cancer), I try to add it to as many recipes as possible!
Spread the mixture onto a greased cookie sheet and bake for 20 minutes or until slightly browned. Remove from oven and turn the heat to broil. Add pasta sauce, bruschetta, and desired toppings, and put pizza back in the oven for 5 minutes. Remove, cool, cut, et viola, healthy pizza. Enjoy!
Makes 16 pieces.