Look at that beauty! A few nights ago, I invited some friends over for wine and pizza cooking night. Three little cooks in the kitchen, working away to create a healthy masterpiece! So yes, the crust is made from cauliflower! I honestly could not taste the cauliflower and the colorful blend of veggies was a delightful distraction from the low-carb crust. My version of the crust is still not perfect; however, doesn’t mean we didn’t devour the whole thing in less than 20 minutes. I sort of packed a lot of veggies on mine, which might have been too heavy on the crust. So, we just ate ours with knives and forks and that seemed to work well for us. Try my veggie version or mix and match your own toppings!
Estimated Time: 1 hour 30 minutes (includes socializing and drinking wine)
Pizza Crust Ingredients (serves 3):
- Cauliflower: 1/2 head, about 2 cups “riced”
- Fat-Free Cottage Cheese: 1/2 cup
- Egg Whites: 1/4 cup
- 2% Mozzarella Cheese: 1/2 cup, shredded
- Oregano: 1 tbsp
- Salt: 1 dash
Pizza Sauce Ingredients:
- Canned Stewed Tomatoes: 1 can (14.5 oz)
- Garlic: 2 cloves, minced
- Rosemary: 1 tsp
- Basil: 1 tsp
- Oregano: 1 tsp
- Zucchini: 1 small, sliced
- Onion: 1/2 cup, chopped
- Baby Bell Peppers (Yellow & Orange): 1 cup, sliced
- Broccoli: 1 cup, chopped
- 2% Mozzarella Cheese: 3/4 cup, shredded
First, start with the pizza sauce. Combine all ingredients in a food processor and blend until you’ve reached a smooth consistency. Place in a separate bowl and set aside; this allows the flavors to blend and marinate together while you work on the other parts of the pie.
Next, preheat the oven to 450. “Rice” the cauliflower by shredding it (raw) with a hand-held grater or by mincing it in a food processor. Then place the riced cauliflower into a microwavable bowl and microwave uncovered for 8 minutes. Do not add any water. While that’s cooking in the micro, drain your cottage cheese (very important!) and then place the cottage cheese and other ingredients in a food processor and blend until smooth. Add in the cooked cauliflower and mix well. Spray down a cookie sheet with cooking spray and then evenly lay out the cauliflower mixture onto the sheet. It should be fairly thin. Bake for about 25-35 minutes (depending on your oven) or until the crust is golden, with crispy edges and cooked through the middle. Remove from oven and set aside.
While your pizza crust is cooking in the oven, chop and prep all the veggie toppings. With a non-stick skillet, spray down a pan and cook all the veggies half way through on the stove. You’re not going to be cooking the pizza that long, so you want the veggies semi-tender before they hit the oven.
Finally, top your pizza with the sauce, veggies and remaining mozzarella cheese. Broil the pizza for about 5 minutes, until the cheese looks perfectly melted. #nomz Let cool for a couple of minutes and then dig in! Should yield about 3 servings.
Weight Watcher Points Plus: 5 points per serving (roughly)
PS – There’s a good chance you’ll have extra sauce left over, but you can always freeze it for your next pizza.
PSS – Stay tuned for another healthy pizza variation! Mmm think ricotta cheese, spinach, tomato and feta… coming soon!