Cauliflower Pizza Crust a Delicious Work in Progress

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Like many, I'm trying to take this first month of the New Year to detox a bit, by making better food choices and upping my workout schedule. We tend to throw it down during the holidays, and the cumulative effects of rich food, plentiful booze and sleep deprivation had me scouring the Internet for some new, healthy recipes. After seeing a dozen Tweets and Facebook status updates about cauliflower pizza crust, I set out to give it a try. My husband loves cauliflower, and I liked the idea of a lower-cal version of a favorite dish.

The recipe is pretty simple, especially if you have a food processor (which we do not), but even if you have to chop the cauliflower yourself, it's a pretty fun project.

I looked at a few recipes online -- see them here, here and here -- and got started. You'll need:

• One head cauliflower • One egg, beaten • Salt, pepper, herbs and spices to taste (dried or fresh) • One cup shredded mozzarella cheese • 2 to 3 cloves garlic, minced • Toppings of your choice

Preheat the oven to 400° F. After chopping the entire head of cauliflower into rice-sized pieces (this is where a food processor would have come in awfully handy), I put everything into a microwave-safe bowl and nuked it for about eight minutes, until the cauliflower was translucent. One of the recipes calls for boiling the riced cauliflower and then draining the water, and then further squeezing out moisture with a dish towel, claiming that this method will result in a drier crust, one that can be picked up and eaten like a regular piece of pizza. After ricing an entire head of cauliflower by hand, that sounded a little labor-intensive, so...maybe next time.

After the cauliflower was softened in the microwave, I added the egg, salt, pepper, cheese, some dried basil and three cloves of minced garlic. Onto a pizza stone I pressed the mixture into a pizza crust shape approximately 1/3 inch thick, and then popped the whole thing into the oven for about 25 minutes, until the crust browned on the edges and top. I removed it from the oven, added toppings -- not a lot, as a veggie crust didn't seem likely to hold much weight -- and the whole thing went back into the oven, where I broiled it for about three minutes. (In addition to a schmear of Don Pepino pizza sauce, I added some chopped olives, spinach and cherry tomatoes, plus another quarter-cup of mozz.)

On the plus side, this is truly a yummy alternative to a traditional pizza crust. On the negative side, there was no way to eat this with our hands -- the dough was still somewhat wet, and didn't easily separate from the pizza stone. This was definitely a fork kind of meal.

It was a nice change of pace, though, and filling enough to count as dinner, especially with a side salad. A bit of experimentation is in order -- especially if the claim that the crust can be prepped for a drier outcome is true. Overall, one of the better versions of a healthy pizza I've tried, and great for anyone who is going for gluten-free.

Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.