Cauliflower Crust Roasted Tomato Pizza
If cauliflower can become pizza… you, my friend, can do anything.
Every once in a while, I pull out my chef hat, dirty every dish in the kitchen, and whip up something amazing to prove to myself I can cook much more than chicken nuggets and boxed mac and cheese. Like tonight’s cauliflower crust pizza. Oh my stars.
Something about being in the kitchen, all of the aromas of delicious foods, combinations of flavors, and the whole art of cooking- I absolutely love it. And on National Pizza day it only seemed fitting to make a couple delicious pizzas from scratch!
Yes, I made a traditional whole grain (yeast free) dough, topped with tomato basil sauce and shredded cheese for the kiddos. And they loved it, and asked for seconds.
But this momma wanted an adult pizza with adult flavors and something I knew my kiddos would keep their hands off of! I’ve whipped up a flatbread pizza before but I needed something new and fresh. And loaded with veggies.
Cauliflower herbed crust, roasted veggies, and a homemade balsamic reduction drizzled over the top. I know, it’s cauliflower, and not “real” pizza… and I’ll never tell you you can’t have “real” pizza. But if you’re looking for a healthier alternative, or a way to pack in delicious veggies and flavors and want to try something new, this is it.
Let me know what you think!
Cauliflower Crust Roasted Tomato Pizza
Ingredients:
One 12 oz package frozen cauliflower (thawed)
1 tsp italian seasoning
1/2 tsp himalayan sea salt
1 tsp garlic powder
Cracked pepper to taste
1/4 c organic marinara or tomato basil pasta sauce
1/2 c cherry tomatoes, halved
Chopped onion and peppers (about 1/4 c)
2-3 tbsp feta
Shredded parmesan cheese
Directions:
For the crust:
Place thawed cauliflower in a bowl. Pat/squeeze dry with paper towel. Add herbs and seasonings. Mix well. Whisk egg separately and add to cauliflower/herb mix. Stir well. Form into a ball.
On a large baking sheet, lined with parchment paper, place ball of “dough”. Cover with another sheet of parchment paper and roll out (or press out) into a crust about 1/4″ thick. Remove top sheet of parchment paper and bake in preheated oven at 400* for 30-40 minutes.
Remove from oven and add sauce and toppings. Sprinkle with herbs, and feta. Return to oven and bake at 400* for an additional 15-20 minutes until crust is crispy and veggies are roasted.
For the balsamic drizzle:
In a small saucepan combine 1/2 c balsamic vinegar (I use Olivino‘s) and 2 tbsp organic honey. Bring to a boil and reduce heat to simmer. Simmer uncovered, stirring occasionally, for 15-20 minutes until liquid is reduced by half.
Drizzle balsamic over pizza, cut into 4 slices, and enjoy!
