I’ve been trying to get my kids to eat healthier and more involved in the kitchen (they love watching Junior Masterchef). I think I hit two birds with one stone with this cauli pizza recipe. It’s fun and easy to make with kids and I learned that getting them involved in the cooking process ups the chances of them actually eating what we make.
I’ve been hearing a lot of good things about cauli pizzas – and it sure didn’t disappoint! Although this version has dairy (cheese), it’s still miles away (health-wise) from regular pizza dough. Taste-wise, you’d be hard pressed to tell the difference! We also used store-bought pizza sauce which probably has a lot of sodium. I will definitely try to make my own pizza sauce next time. For now, here’s the recipe we used:
1 small head cauliflower, chopped (about 5 cups)
2 ounces shredded Asiago — I used pizza cheese mix
1 large egg
1/2 teaspoon dried Italian seasoning or oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for brushing
1 1/2 cups shredded mozzarella (6 ounces)
1/2 cup marinara sauce
4 slices prosciutto (1 ounce), sliced into ribbons
Crushed red pepper flakes, for sprinkling
1/4 cup fresh basil leaves, torn
Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.
Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.
Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper and basil. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
Enjoy! Do you have any cauli pizza recipes you’d want to share?