You can roast it, rice it, steam it or purée it, but our new favourite way to enjoy seasonal cauliflower is pizza. Quicker than making your own pizza dough from scratch, you’ll love this crispy, chewy cauliflower crust that serves as a sneaky way to eat more veggies.
Once you have the base down, you can customize your toppings based on the season. Use up those last few end-of-summer tomatoes with fresh basil, or pair roast squash with creamy Gorgonzola cheese. Try shredded, roast Brussels sprouts with pomegranate seeds for a comforting cool-weather dinner. Get creative with the toppings and turn this recipe into a satisfying, veggie meal for you and your family.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4 (makes 2 pizzas)
1 1/2 lbs (1/2 large) cauliflower, broken into small florets
3 large eggs
1/2 cup Parmesan cheese
1 cup light spelt flour or gluten-free all-purpose flour
1 Tbsp psyllium powder
1 tsp salt
1 cup diced yellow pepper
1 cup shredded radicchio or red cabbage
1/2 cup tomato sauce or 2 fresh tomatoes, sliced
1/2 cup thinly sliced fresh basil or ¼ cup broccoli
1/4 cup red onion
1 large carrot, julienned or shredded
1 Tbsp balsamic reduction (balsamic glaze), for drizzling
1. Arrange oven racks to accommodate 2 trays. Preheat oven to 425ºF. Line 2 large baking sheets with parchment paper.
2. In a food processor, pulse cauliflower until finely chopped. Add eggs and cheese; blend until combined. Transfer mixture to a large mixing bowl. Add flour, psyllium and salt; blend until combine. Place dough onto baking sheet and spread into 8-inch circle or rectangle. Bake for 10 minutes.
3. Arrange fresh toppings into any pattern you desire (get creative!). Slice and serve with a drizzle of balsamic reduction.