Hello all! Sorry I couldn’t get to last week’s Fearless Friday meal, but this pizza will more than make up for it. We mentioned the cauliflower pizza a few months ago on the blog, and I thought this would be the perfect time to give you the recipe for a weekend treat. This pizza has no flour at all! The crust is mainly cauliflower and fat-free cheese. The raw “dough” is EXTREMELY sticky, so don’t even think about doing this if you don’t have parchment paper handy. You can buy it at any store in the same section where you find the aluminum foil. If you do it on foil (or anything else for that matter) the pizza will stick and be inedible!!!
The first time I made this pizza I failed miserably (see sticky-problem above). Then one day Caro told me she was in the mood for some homemade guacamole. We searched high and low for crackers or bread to dip, but we didn’t have either at the house. I told Caro that this may be a good time to make the crust, break it into pieces, and dip in the guacamole.
I made the crust and thought to myself, “do I dare make a guacamole pizza?” And that is exactly what I did. You can put any toppings you want on this crust, but the guacamole pizza was awesome. I’ll give you the recipe for the crust and the guacamole and you decide for yourself what toppings you want.
- 3 Haas avocados (peeled and mashed)
- 1 lime juiced
- salt and pepper
- 2 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
- 1/2 a Jalapeno (optional)
Just mash it all up together. You can use a blender, but don’t over-blend. We still want some chunks in there.
CRUST: 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup low-fat (skim) shredded mozzarella cheese 1 teaspoon dried oregano 1/2 teaspoon dried minced garlic (or fresh garlic) 1/2 teaspoon onion salt
TOPPINGS: The same mozzarella listed above and whatever toppings you choose (try my guacamole for God’s sakes!!!)
1. Shred the cauliflower into small crumbles. You can use the food processor if you’d like, but you just want crumbles, not puree. You want them to look like rice. In fact, the process is called “ricing” the cauliflower.
2. Prepare the crust: Preheat the oven to 450 degrees F. Place parchment paper on top of a cookie sheet and spray nonstick spray on it. In a medium bowl, mix the cauliflower crumbles with the remaining crust ingredients. Pat the “crust” into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil. Why, you ask? Because the crust is already cooked. We are broiling only to melt the cheese on top of your pizza. Remember to leave the oven door open when broiling!!! You want to keep a close eye on it so it doesn’t burn.
3. Prepare the pizza: Spread the guacamole or tomato sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4-1/2 cup cheese on top (plus any toppings you choose) Broil the pizza 3 to 4 minutes, or until the the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
There you have it! This pizza is awesome and isn’t hard to make at all. The guacamole is even easier. Enjoy the your weekend and please give us feedback to let us know your thoughts.