If you’re like me and always looking for ways to incorporate more veggies into your kid’s meals, then you have to try these tasty little pizzas. Honestly, you would never even know that the pizza crusts were made with cauliflower. My husband’s first response was, “Yum, we could even make flatbreads with this recipe!” It had the consistency of a thin crust pizza with a crispy outer crust and a doughy center.
Here’s the Cauliflower Crust Recipe (as I made it-some suggested modifications are at the end):
Makes approximately six, 6-inch pizzas
1 small head of cauliflower, cut into florets and lightly steamed
1/2 cup of grated parmesan cheese
1/2 cup of amaranth flour (or any flour of your choice)
1/2 cup of quinoa-oatmeal flour (or any flour of your choice)*
1 tsp baking soda
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 tsp salt
- Heat oven to 400 degrees (200 degrees C)
- In a food processor or blender, blend the steamed cauliflower until it is fairly smooth
- Beat the eggs and then add the blended cauliflower
- Add the parmesan and mix well
- In a separate bowl mix together all the dry ingredients and then add to the cauliflower-egg-cheese mixture
- Grease a baking sheet and form your mini crusts (about 6 inches in a diameter and about 1/4 thick)
- Bake for 15 minutes or until golden
- Add your toppings. We went with red sauce, tomato slices, basil leaves and shredded mozarella
- Return to the oven and broil for about 3 minutes, until cheese is melted
- If using steamed cauliflower make sure it is only very lightly steamed or else your mixture will be too watery. If that happens you can compensate by adding additional flour. *In my case, my mixture way too sticky, hence I supplemented with the additional 1/2 cup of the quinoa-oatmeal flour. Basically any flour would work. I chose amaranth and the quinoa-oatmeal as gluten-free options that I had on-hand.
- After the fact, I found other recipes online that used cauliflower that was blended up raw and then cooked. These didn’t call for any kind of flour since the mixture was dry enough to form crusts. The next time I make these I’ll try this other approach to see how they compare.