Cauliflower Pizza

Oh dear, oh dear…June 6th.

Little facts:

The year after we got married, June 6th fell on a Saturday and it seemed to be the hottest day to get married. And by hot, I mean not only hot as in the temperature, but hot as in, ‘the coolest’. 😉

It’s also the anniversary of D-Day. My husband is obsessed with World War II, so I’m reminded of this day every year. Thanks, dear!

Anyway, let’s get to the good stuff about June 6th…

…this pizza.

I’ve seen cauliflower crusted pizza numerous times on pinterest, and was always skeptical about it. But, I’m so glad I finally tried it!

It was amazingly easy to whip up…

…much better than having to wait for hours for your dough to rise. It was just a quick trip in the Blendtec, spread on the baking sheet, top with your toppings, pop it in the oven, and eat it! 😀

And since pizza nights are often followed by ice cream, I didn’t feel bad to melt in some indulgences after dinner, having had an all vegetable pizza!

My husband and I were very pleasantly surprised at the wonderful flavors of this pizza.

So, moral of the story. You can trust recipes on pinterest and you should give this pizza a try!

Cauliflower Pizza

adapted from Deliciously Organic

Ingredients

  • 5-6 cups chopped fresh cauliflower
  • 2 cups part skim shredded mozzarella cheese
  • 2 eggs
  • 3/4 cup garbanzo bean flour
  • 3 tablespoons Italian seasoning
  • 1/8 teaspoon fresh ground black pepper

How-To

  1. Preheat the oven to 450°F.
  2. Combine all of your ingredients in the Blendtec (or food processor) and blend until puréed.
  3. Dividing the dough into fourths, spread out two 8″ diameter circles with the dough on each of your two baking sheets that have been lined with a silpat mat or parchment paper. You will have four mini pizzas.
  4. Bake for 15 minutes until light brown.
  5. Top with toppings and bake for another 5-10 minutes. I put two spoon fulls of marinara sauce on top, then topped with sliced tomatoes, basil leaves, and fresh mozzarella.

Servings: 4 personal pan (6-8″) pizzas

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24 comments

    1. I’m not sure. I’ve seen some recipes for cauliflower crust that don’t have any sort of flour in it. Search around and I bet you’ll find one! Happy Baking!

    2. I tried it with the same amount of regular flour and it worked fine. I loved this crust. Next time I think I will try different spices and a different topping. Maybe curry?

  1. I have been wanting to try cauliflower pizza for a while and now i am certainly going to. btw do you think I can substitute chickpea flour with all purpose or whole wheat?

  2. I’ve seen this a few times too and I’ll admit, I’m a major skeptic! I’ll probably cave and try it eventually but I’m not sure if I’ll be able to pull it over on my veggie-hating husband 🙂 Your pizzas look so delicious, I wish I had one for lunch!

  3. This looks amazing. I think I might try this. The bf doesn’t like cauliflower but I think I’m going to have him try it anyway.

    Maybe try Burrata cheese instead? Thoughts?

  4. Can you hold the dough in the fridge? Bottom line – what to do with “leftovers” or should I just reduce the recipe?

  5. I haven’t tried this version but another and it wasn’t crunchy enough, even on a stone. Yours looks wonderful!

    And D-day! I told my husband, the German, yesterday that we had to celebrate “the beginning of the end” for… yeah, you know. It’s something that you’re obviously not supposed to talk about here, so he’s on the receiving end of my all WWII anger and disgust. Poor guy.

  6. Seriously, talk about a guilt-free pizza! I cannot wait to try this one out (I need to get a blender or food processor first). But anything with the word pizza in it deserves a try… well maybe thats not totally true, but this one sure does! 🙂

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