Cauliflower pizza is such a nice alternative to regular pizza and a great way to consume more vegetables.
The crust recipe I use is slightly adapted from my foodie friend Assorted Bites. The recipe is very easy to follow and is ready in few minutes. All you have to do is blend cauliflower until it reaches a rice consistency, add eggs, flour, olive oil and cheese, mix and it’s ready to bake.
Regarding the toppings anything that works on a regular pizza works also on cauliflower pizza, so unleash your fantasy and enjoy.
Cauliflower pizza with zucchini & pesto
- A big head of cauliflower, which makes about 3 cups cauliflower rice (cauliflower pulsed in the food processor)
- 2 eggs
- ½ cup finely grated hard cheese
- 4 tbs all-purpose flour
- 1 tbs olive oil
- Pinch of salt
- 2 tbs pesto
- 1 zucchini
- Preheat the oven to 200 degrees Celsius.
- Line a baking pan with baking paper and set aside.
- Cut the cauliflower into florets, put it in a food processor and pulse until it reaches rice consistency.
- In a big bowl combine the cauliflower rice, eggs, cheese, flour and olive oil. Mix well. The dough doesn’t look like pizza dough, but don’t worry.
- Transfer the dough to the centre of the baking sheet and spread into a circle, resembling a pizza crust.
- Bake in the preheated oven for around 15 minutes.
- While the cauliflower pizza crust is baking prepare the topping.
- Clean the zucchini and cut it into very thin layers. I prepared mine using a vegetable peeler, but a sharp knife will work too.
- After 15 minutes, bring the cauliflower pizza crust out of the oven and top it with pesto and zucchini, and a little bit of salt and pepper.
- Bake it for another 10-15 minutes.
- Remove from the oven and let it cool slightly before cutting it.
Note: 1 cup – a standard cup of 240 ml