Donna's Recipes

Donna's Pizza With Veggie Crust -- Cauliflower

Your kids, family or guests will never guess that this pizza crust is made out of chopped cauliflower. Do not tell anyone until they have tasted it and they will be astonished. A vegetable crust for pizza! Sounds too healthy to be true!

  • 4 cups cauliflower florets (12 ounces) - processed to make 3 cups finely chopped 
  • 1 egg 
  • 3 ounces (3/4 cup) shredded mozzarella cheese 
  • 1/2 teaspoon ground fennel, optional 
  • 1/2 teaspoon Italian seasoning dash garlic powder dash salt

Preheat oven to 450 degrees. Spray a pizza pan or baking sheet with oil spray. Cut a piece of parchment paper to fit pan. Spray parchment paper with oil spray. Set aside.

Cut cauliflower into chunks and discard the middle stem. Place in a large food processor and process until the cauliflower resembles rice. (It is best to do it in 2 batches.) Measure out 3 cups and place in a bowl. Microwave uncovered for 8 minutes. Let set to cool until warm but not hot.

In a large bowl, add egg and lightly beat. Add cheese and remaining seasonings. Stir to mix. Add cauliflower and stir to mix well. Spoon mixture onto pizza pan. Spread out with your hands to form a circle. Bake for 20 - 30 minutes or until lightly brown. Watch carefully to prevent burning.

Turn oven to broil.

Top crust with warmed pizza sauce, more shredded cheese and any cooked toppings of your choice. Place pizza under the broiler until cheese is beginning to brown. Remove from oven and let cool 5 – 10 minutes before cutting. The pizza is best eaten with a fork when it is hot but as it cools, small pieces can be picked up to eat with your hands.

If leftovers are re-warmed in a skillet, let pizza pieces set 5 – 10 minutes before serving. The crust is easier to eat if it has slightly cooled.

Serves 2

Nutritional Information per serving for the crust only:

Calories: 220
Fat, gm.: 13
Protein, gm.: 15
Carbs, gm.: 11
Cholesterol, mg.: 125
Fiber, gm.: 5.1

Latest Lifestyle Headlines

Photo Galleries

E-News Registration

This Week's Circulars