OH MAN…I am in love with pizza. The bubbling cheese with that glorious pull and stretch. The crust, so good it could be eaten alone. The wonderful aroma that wafts from your oven that makes you instantly salivate. I love it all.
The issue is, pizza is like a bad relationship. It looks and tastes so good until you realize you are 20 pounds heavier and your clothes are stained with translucent cheese grease as you stuff your face sending you down a shame spiral of gluttony. Why can’t you have your cake and eat it too? Or should I say pie.
Cauliflower is pretty inoffensive taste-wise and it is a way healthier choice than white flour as the base of your pizza. While nothing can replace the real thing, this crust is a total dupe and is very binge-worthy.
I topped this baby with grated zucchini as my Nonna used to do. This was my favourite summer time treat when zucchini were abundantly grown in the backyard of my grandparents home. Feel free to top this crust with anything you like, after you try this one of course! You won’t regret it.
6 cups riced cauliflower, about 2 small heads
1/4 cup gluten-free bread crumbs
1/2 cup mozzarella cheese, grated
2 tbsp parmesan cheese, grated
1/4 tsp kosher salt
pinch black pepper
1 tsp Italian seasoning
4 zucchinis, grated
pinch kosher salt
1 tbsp parmesan, grated
black pepper to taste
fresh basil, chopped, to taste
1/2 tsp garlic powder
1 ball fresh mozzarella, grated
drizzle of chili oil (optional)
Preheat oven 450 F. Line a round pizza tray with parchment paper.
Break apart the cauliflower and remove florets.
Pulse florets in food processor until it resembles rice.
Dump riced cauliflower into a large mixing bowl.
Stir in breadcrumbs, mozzarella, parmesan, eggs, salt, pepper and Italian seasoning.
Mix until well combined.
Pour the mixture onto pizza tray. Shape into a 14” – 15″ round. This should be a thin crust.
Bake crust 25 minutes until golden brown flecks appear and crust is slightly crispy.
After 25 minutes, flip the crust and bake 15 mins to get both sides crispy!
While crust bakes, stir salt into zucchini, let stand 5 minutes.
Wring water out of zucchini, until zucchini is very dry.
Mix zucchini with parmesan, pepper, garlic powder and basil. Scatter over pizza crust evenly.
Sprinkle liberally with cheese. Bake another 10-15 minutes until cheese is golden and bubbly.
*Emma’s Tip: Not a zucchini fan? No problem! This crust works great with the usual tomato and cheese fixings. Make sure to add some fresh basil for a wonderful aroma and flavour!