Cauliflower Crust Flatbread
Cauliflower Crust Flatbread with Shaved Brussels Sprouts
Substituting Cauliflower for rice, couscous, pasta, or other wheat products is newly popular. It’s especially useful for those avoiding gluten or carbohydrates; and an easy (and delicious) way to get some extra vegetables into your diet. This recipe for a cauliflower crust was inspired by one on the blog “Health on Top“.
I must admit it turned out very well; my family gave it thumbs up. I’ll be repeating the recipe with varied toppings.
There are a few tricks you should be aware of before you start.
- Grind the cauliflower fairly small (rice sized) in your processor.
- Cook it slightly softer than you would use if stir-frying. 8 minutes was perfect in my microwave but every appliance is different.
- Line a colander with a tea towel and pour the cooked cauliflower in to cool.
- Once cool, squeeze as much liquid as possible from the cauliflower before mixing with the other ingredients. Squeeze more than you think you need.
- Line your baking sheet with a non-stick silicone mat or parchment paper.
Cauliflower Crust (for each crust serving 1-2)
- I small to medium cauliflower, cut into florets
- 1 egg
- ½ cup of low moisture mozzarella, shredded
- ¼ cup of grated parmesan
- 1 teaspoon of oregano
- Salt and pepper to taste
- Preheat your oven to 450 degrees F.
- Rice the cauliflower in a food processor.
- Place in a microwave safe bowl, cover, and microwave on high for about 8 minutes, until cooked.
- Place the cauliflower in a tea towel lined colander and cool.
- Once cool, squeeze as much liquid as possible from the cauliflower.
- Mix the squeezed cauliflower, egg, cheese, oregano, salt and pepper together.
- Press the mixture into a circle on the lined baking sheet, pressing it out evenly with your fingers or flat bottom of a glass. My crust was about 12 inches.
- Bake for 15-20 minutes until brown.
Riced Cauliflower
Cauliflower with liquid squeezed out
Assemble the toppings
Let your imagination run wild here although I wouldn’t use anything too runny. This is probably the time for more of a white flatbread than one with traditional red sauce.
I made two pizzas. One was vegetarian and had ricotta, pesto, shredded mozzarella, Parmesan, and shaved Brussels sprouts. The other had shredded mozzarella, carmelized onions, sliced spicy sausage, and Parmesan.
- Once topped, put them back in the oven.
- Bake another 10 to 15 minutes until the cheese is melted and toppings lightly browned.
- Cool for a couple of minutes before cutting into wedges.
Cauliflower Crust with Sausage and Cheese
Served with a green salad we had a dinner with three vegetables (Brussels sprouts topping), gluten free, low carbohydrate, and positively delicious.
Cauliflower Crust with Brussels Sprouts
I’m taking this to share with Angie (from the Novice Gardener) and friends at Fiesta Friday #50. There is definitely something to celebrate this week.
And I think the group at Real Food Fridays will enjoy it as well.
After all, Friday is Pizza or Flatbread night, right?
Oh my…. love this, and with brussel sprouts, it ticks all the boxes for me. 🙂
Thanks for visiting Loretta. My family preferred this one to the sausage pizza. It was very good.
Cauliflower pizza crust is still on my “to do” list, and I’m rapidly running out of excuses.
If it eats as well as it looks, then I’m looking at a win-win situation… 🙂
I will be making it again, it was a winner and simple. Just be sure and wring as much liquid from the cauliflower as possible.
Noted. Thanks for the tip. 🙂
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I am stockpiling all of these uses for cauliflower as it is one of my favorite veggies. A pizza crust – that means I could have pizza once a week, right 🙂
Maybe twice a week! I have a weakness for pizza as well. It was actually fairly low in alories, the calories are in the cheese and tipping.
Looks so good!
Thanks for visiting and commenting, it was good.
Veggie pizza is one of my favorite and this looks so good!
Hello and thank you for visiting. Yes, you could get all your veggies for the meal at one place! It was very good.
Hello and welcome to Fiesta Friday #50. It’s great to meet you and I’ve been intrigued with the concept of using cauliflower as pizza crust for the past few months. Your report back from the family gives me encouragement . . . it is after all a rather labor intensive endeavor! The photos look really delicious! I hope you continue to join us on Fridays!
Thank you Sue. It is a bit of work, but not more than making a regular flour crust from scratch. I found the biggest drawback was the cost of cauliflower at the store, it was over $4 a head at my local market.
And, it came together very quickly.
I know what you mean. Sometimes I want to scream when I see the price come up, or I guess better yet, laugh.
I love this idea but my hubby would put me out if I dared replace his beloved crust! I love to make dishes like this when he’s gone for work so will be putting it in my must make file.
My husband was a hard sell as well. He preferred it not being referred to by the name pizza, then it could be eaten on it’s own merits.
He loves the crust on regular pizza.
Hi Liz,
Sounds so much healthier than regular pizza and I love the idea or using cauliflower for the dough. Thanks for sharing on Real Food Fridays. Pinned & twitted.
This is something I have been meaning to make for a few months now. Thanks for the clear instructions and just the right amount of encouragement I needed.