We’ve all been there as parents: how do we get our picky kids (or ourselves) to eat more veggies? Recently, I heard about using cauliflower in place of starchy vegetables and flour in certain recipes. As a mom always looking for a way to sneak in veggies and eat healthier, I thought I would try a pizza crust. I admit, I was a huge skeptic but this pizza crust was delicious and even received the stamp of approval from my three kids. Happy eating!
- 2 pounds cauliflower florets, riced
- 1 egg, beaten
- ⅓ cup soft goat cheese (chevre)
- 1 teaspoon dried oregano or Italian seasoning
- Pinch of salt
- Optional ingredients- pesto, garlic, parmesan cheese
Preheat oven to 400F.
Fill a pot with about an inch of water and bring to a boil. Add the cauliflower and cover; let it cook for 4-5 minutes. Drain into a fine-mesh strainer.
Once the rice is strained, transfer to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it, then squeeze the excess moisture out. The cauliflower should have a dry, crumbly feel.
In a bowl, mix your strained rice, beaten egg, goat cheese, and spices. The mixture will be different than other pizza doughs, but will bind together just fine.
Press the dough out onto a baking sheet lined with parchment paper; if you don’t use the parchment, the dough will stick. Keep the dough about ⅓” thick, and the edges a little higher for a “crust” effect.
Bake for 35-40 minutes at 400F. The crust should be firm and golden brown when finished.
Now add your toppings: sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, until the cheese is melted.
Slice and serve immediately!
Recipe from Detoxinista.com