Beth Sachan

Beth Sachan

This terrific recipe provides you with a great way to get your pizza and veggies all at once. Nashville food blogger, Beth Sachan of cooks up a terrific pizza crust that’s low-carbgluten-free—and made from cauliflower.  Top off the crust with our version of Pizza Sauce and a melange of julienned peppers, mushrooms, and olives for a real nutrient-rich dish. Baking this dough on a pizza stone will result in a crunchy-chewy crust. Not exactly like a dough crust, but tasty nonetheless.

Cauliflower Crust Pizza
(adapted from Beth Sachan)
Serves: 2  

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
Pizza Sauce (recipe below)
julienned peppers, mushrooms, olives and other vegetables of your choice
5-8 fresh basil leaves, julienned
1/2 cup grated Parmesan cheese (opt.)

1. Preheat oven to 450 degrees.

2. To “rice” the cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulsing or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater).

3. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. If you don’t have a microwave, you can steam the florets on the stove before ricing them. [“The texture/consistency won’t be the same,” writes Beth. “It will be more like a puree, but it still works fine once you mix all the ingredients together! I know because I’ve tried it that way too!”] One head of cauliflower should yield approximately 3 cups of riced cauliflower. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

4. Once cauliflower is cool enough to handle, wrap it up in the dish towel and squeeze out as much water as possible. This will ensure you get a chewy pizzalike crust instead of a crumbly mess.

5. Spray a cookie sheet with non-stick cooking spray. (You may use a pizza stone as well.) In a medium bowl, stir together 1 cup riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir.

6. Transfer to the cookie sheet (or pizza stone) and using your hands, pat out into a 9″ round. Optional: Brush olive oil over top of mixture to help with browning.

7. Bake at 450 degrees for 15 minutes.

8. Remove from oven. To the crust, add sauce, toppings and/or grated Parmesan, and basil leaves. Bake again for 5 minutes just until cheese is melted.
Pizza Sauce

1 Tbsp. olive oil
1/2 medium onion, diced
4 garlic cloves, minced
1 16-oz. can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 tsp. crushed red pepper flakes
1/2 to 1 teaspoon Kosher salt
Heat olive oil in a large saucepan over medium heat. Add the diced onion and saute until soft, about 4 minutes. Add minced garlic and sauté until it is golden and onions are translucent, about 3 minutes longer.
Add crushed tomatoes and remaining ingredients to the pan. Reduce heat to medium low. Cook for at least 30 minutes, until sauce has thickened.



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