Cauliflower Crust Pizza !!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Wow...this looks awesome...thanks for sharing

Meh. Give me a pizza with a quality crust and keep the fake stuff.

sorry meant for this to be a quote under Suns post.

.cauliflower is not really considered fake, just an alliterative for people that can not have all those carbs but enjoy pizza I made this and you really can't even tell it is cauliflower..But I understand where you are coming from..

Meh. Give me a pizza with a quality crust and keep the fake stuff.

cauliflower is not really considered fake, just an alliterative for people that can not have all those carbs but enjoy pizza I made this and you really can't even tell it is cauliflower..But I understand where you are coming from..

Anyone that knows good pizza knows that it's all about the crust and sauce. Take one of those away, and you're no longer talking pizza. It's more like a burned salad with ketchup.

Looks delish! I love cauliflower pizza

Yum! I make a pizza with a ground chicken crust. Thanks for the new idea!!!

I made bread stick out of the cauliflower too.. very good..

Recipe? pretty PLEASE?

Made cauliflower crust pizza for the first time last week. There is no way in the world I'd mistake it for real pizza dough, but the BF and I both agreed it was delicious in its own right and much easier to make than it sounded. It's definitely going to become a regular in my diet.

Cauliflower Crust Garlic Breadsticks
Serves 2 to 4
1/4 of a large head of cauliflower (about 5 1/2 oz/160 g)
1 teaspoon olive oil
2 cloves garlic, grated or minced
1 large egg, lightly beaten
4 oz mozzarella cheese, freshly grated and divided (low-fat cheese is fine)
1/2 teaspoon dried Italian herb seasoning, divided
1 pinch each salt and pepper
Cooking spray
Marinara sauce, for serving (optional)
Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.
To “rice” the cauliflower, grate it on a cheese grater; you should have about 1 1/2 cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly. While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly; cool slightly.
To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper. Stir to combine and then spread in the prepared loaf pan.
Bake until the loaf is set and starting to turn golden, about 20 to 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.
Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)
* * * * *
Nutrition info for 1 serving (1/4 of recipe): 58.25 calories, 4.16g protein, 3.56g fat, 2.79g carbs, 0.83g fiber, 0.91g sugar

This recipe, totally made my day

I made bread stick out of the cauliflower too.. very good..

Recipe? pretty PLEASE?

Made cauliflower crust pizza for the first time last week. There is no way in the world I'd mistake it for real pizza dough, but the BF and I both agreed it was delicious in its own right and much easier to make than it sounded. It's definitely going to become a regular in my diet.

Cauliflower Crust Garlic Breadsticks
Serves 2 to 4
1/4 of a large head of cauliflower (about 5 1/2 oz/160 g)
1 teaspoon olive oil
2 cloves garlic, grated or minced
1 large egg, lightly beaten
4 oz mozzarella cheese, freshly grated and divided (low-fat cheese is fine)
1/2 teaspoon dried Italian herb seasoning, divided
1 pinch each salt and pepper
Cooking spray
Marinara sauce, for serving (optional)
Preheat the oven to 350F and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.
To “rice” the cauliflower, grate it on a cheese grater; you should have about 1 1/2 cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly. While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly; cool slightly.
To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper. Stir to combine and then spread in the prepared loaf pan.
Bake until the loaf is set and starting to turn golden, about 20 to 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.
Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)
* * * * *
Nutrition info for 1 serving (1/4 of recipe): 58.25 calories, 4.16g protein, 3.56g fat, 2.79g carbs, 0.83g fiber, 0.91g sugar

You are awesome.

I don't care what anyone says, i'd eat the **** out of this pizza

Hi, I am new to My Fitness Pal and would love to save this recipe to my recipes or Pinterest. Can you tell be how? Thanks