Cauliflower Crust Margarita Pizza

in Dinner, Pizza

Cauliflower Crust Margarita Pizza

I’ve seen cauliflower pizza crusts around for a while. And each time, I shook my head like oh hell no. Because I’m what you call a real pizza lover type of person. I like real crust, real gluten, real carbs.

But for the past few months (since the beginning of the year), I’ve been working out like crazy (mainly because I’ve started to really like it) and have been searching for something healthy-ish to eat at night when I want pizza.

Cauliflower Crust Margarita Pizza

Cauliflower Crust Margarita Pizza

The thing you need to know off the bat with something like pizza crust made from cauliflower is this: It is not nearly as good as regular pizza crust. It’s just not. So once you accept that then you can move on and eat a slice and be ok with it.

The cauliflower crust begins with making cauliflower rice.

The second step is steaming it until it’s super soft. The real trick though with successful cauliflower pizza crust is wringing it in a cheese cloth (or towel) to rid it of all its water. If there’s any moisture left in the cauliflower, it won’t crisp up and it’ll result in a soggy crust.
Cauliflower Crust Margarita Pizza

Cauliflower Crust Margarita Pizza

Cauliflower Crust Margarita Pizza

For some strange reason, when I eat healthy, I want it to be super easy so I don’t bother making homemade marinara sauce. You can tho! I topped it with a little marinara, fresh mozzarella and a few basil leaves.

I successfully made cauliflower crust pizza and didn’t want to kill myself after. SUCCESS!

Cauliflower Crust Margarita Pizza

Cauliflower Crust Margarita Pizza

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 1 (8-inch) pizza

Serving Size: 2

Ingredients

  • 1 (2-pound) head cauliflower, stem removed and florets into pieces
  • 1/2 cup water
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 cup marinara sauce
  • Pinch of crushed red pepper
  • 4 ounces of mini mozzarella balls or shredded mozzarella
  • Fresh basil, for topping

Directions

  1. To a food processor, add the florets (you may need to do this in batches) and pulse until the cauliflower resembles “rice.” Add the cauliflower rice to a medium saucepan along with the water. Set over medium low heat and cook for 10 minutes until cauliflower is very soft and tender. Transfer to the center of a few sheets of cheesecloth or a towel. Allow to cool for a bit. (You can also put it in the freezer for 5 minutes.)
  2. Squeeze the cauliflower rigorously until it no longer leeches water. More water will come out than you think! Place it in the empty saucepan you used or a bowl. Mix in the egg and salt.
  3. Preheat oven to 500 degrees F. Line a baking sheet with parchment. Spread the cauliflower mixture into a thin circular layer, mimicking the shape of a pizza crust. Transfer to the oven to bake for 15 to 20 minutes, until lightly golden brown. Turn the heat down to 300 degrees F. Spread a thin layer of marinara sauce atop the crust and a few pieces of mozzarella. Transfer to the oven until the sauce is warm and cheese has melted, about 5 to 7 minutes.
  4. Top with fresh basil and a few pinches of red pepper flakes.

Notes

To combat sogginess, you can put a layer of cheese on first and then add the sauce and then more cheese.

http://acozykitchen.com/cauliflower-margarita-pizza/

{ 24 comments… read them below or add one }

Miranda | Miranda's Notebook February 22, 2016 at 1:01 am

I tried a cauliflower crust ‘pizza’ a while ago and have to admit I was rather disappointed with it. Definitely not anything like real pizza, which isn’t surprising, but the hardest thing I found was the crust was really crumbly. Your recipe looks like it produces a much better held together crust, so maybe I’ll give it another go…. xxx

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Adrianna Adarme February 22, 2016 at 10:53 am

I think the trick to a non super crumbly crust is to steam it before hand. It almost turns into cauliflower mash (but coarser). It makes it less crumbly. Still, nothing like the real thing :)

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Erica February 22, 2016 at 3:51 am

Oh man I’ll have to try your recipe out! Last time I did it I don’t think I drained enough water out of the cauliflower and it was soggy haha. This looks not soggy and delicious!!

P.S. I made a version of your cookbook’s banana bread… totally in love <3 <3

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Adrianna Adarme February 22, 2016 at 10:52 am

I think the trick is putting cheese on the crust FIRST and then baking it for like 2 minutes AND then adding the sauce. I think it creates a good barrier between the crust and the sauce.

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Mollie February 22, 2016 at 5:39 am

I definitely need to try this! I recently made cauliflower buffalo bites, and I’m a big fan! Cauliflower is the best.

xoxo Mollie
http://www.molliebellezza.com

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Adrianna Adarme February 22, 2016 at 10:51 am

I loooove cauliflower buffalo bites. But I could put Frank’s Red Hot on like everything.

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Katrina @ Warm Vanilla Sugar February 22, 2016 at 5:56 am

I love carby pizza and cauliflower pizza! Your version sounds wonderful!

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Adrianna Adarme February 22, 2016 at 10:51 am

Both are appropriate!

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Trina February 22, 2016 at 6:55 am

Seeing that today is National Margarita Day I think this is appropriate for dinner with a margarita on the side, of course!

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Adrianna Adarme February 22, 2016 at 10:50 am

Haha. I just saw that and was like I guess I fit in with national margarita day!

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genevieve @ gratitude & greens February 22, 2016 at 8:29 am

I think the accepting part is so important. A lot of times people go into recipes thinking it’s going to be just as good as the regular/original, but it’s just different and there’s no point in comparing. Your cauliflower pizza sounds delish and makes me want a pizza right now!

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Adrianna Adarme February 22, 2016 at 10:47 am

There really isn’t. It’s just like zoodles. Like, they don’t even come close; they’re a different thing entirely.

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Samantha February 22, 2016 at 10:42 am

Yumm!! This looks awesome. I’m a huge fan of cauliflower crust so I’ll have to give this a go. Thanks for sharing :)

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Rahul @ samosastreet February 22, 2016 at 12:06 pm

That’s an attractive pizza. I’ve never had a cauliflower crust pizza, but I’m definitely going to give it a go.

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Megan (Cozy Eats) February 22, 2016 at 3:03 pm

I feel like if you can do this, I can too. I love pizza, and I have always been iffy about the cauliflower crust. I have started working out regularly and cleaning up my diet a little, I will definitely be trying this. :)

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Monica @ Wok Like Me February 22, 2016 at 7:22 pm

Oh man! My key to the perfect caulicrust is using a silicon mat. Works like a charm every time! Great post 😀

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Adrianna Adarme February 23, 2016 at 9:28 pm

Oh great tip!

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Eden Passante February 22, 2016 at 8:34 pm

Yum! Love the cauliflower crust! Looks so amazing!

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Allison from Sunshine in the Kitchen February 22, 2016 at 9:06 pm

This sounds like the most delicious appetizer to me! I’m totally making this.

MMM!

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Kari February 23, 2016 at 1:06 pm

What a great way to enjoy pizza without ruining your waistline!
Kari
http://www.sweetteasweetie.com

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Ma Recipes February 23, 2016 at 11:45 pm

Oh my this looks good. I need to make pizza more often.

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Dena February 24, 2016 at 6:55 am

I have a current recipe that I make but of course I am going to try yours! My daughter and I squeeze and squeeze the cauli but then I have my husband do the last and final squeeze, so he is my trick to making the crust somewhat pick-up-able! Oh and I also put it in the oven with nothing on it, then I turn it over and put it in for a few minutes to let off more steam, then do the toppings. It’s a process but it’s worth it, we find it a delicious type of pizza!

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Adrianna Adarme February 24, 2016 at 11:48 am

Oh I love the tip of turning it over. I’m gonna try that! Thanks!

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Erin February 28, 2016 at 8:28 am

I am a pizza obsessed human being so anyway to heath it up without taking away flavor is a must. It’s my Chicago upbringing lol!
Erin | http://www.erinelizabethmiller.com

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