Man! I LOVED finding out about cauliflower pizzas! You can eat a LOT and still be sure that they are all goodness packed with vitamins and minerals. Plus, you can refrigerate them and then pop them into the microwave for a brown bag lunch the next day.
With so many cauliflower pizza recipes already on the web, why would I add yet another one? Because I made a couple cauliflower pizzas following the instructions provided on three different web sites. They were good, but I thought that they could be better.
My main complaint on the instructions that I read was that they called for one large pizza. I loved the slightly crunchy edges of the pizza, but the center was kind of mushy no matter how much extra cooking time I gave it. So, my change up is to make several smaller pizzas. PLUS, I spray a light coating of olive oil onto the parchment paper before spreading out the “dough”. I believe that this makes for a more evenly cheesy- crispy base on which to layer my favorite pizza ingredients: spinach, fresh tomatoes, cheese and black olives.My husband took his little “pizza” rounds and made them into light tacos with avocado, veggies and salsa. Delish!. When you spray the parchment with the olive oil before baking, it gives them extra strength to be able to fold them over into tacos without breaking apart.
Spinach and tomato cauliflower pizza
- 1 head of raw cauliflower
- 2 eggs ( egg substitute works great as well)
- 2 cups shredded part-skim mozzarella cheese
- Pizza sauce (I used Paul Newman’s red sauce)
- 1 cup of fresh spinach torn or cut into smallish pieces
- 2 tomatoes, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup sliced black olives
- 1/2 tsp Mrs. Dash garlic/onion salt free spice mix (or salt and pepper to taste)
- a clean dish towel or cheese cloth
- Preheat oven to 425ºF.
- Line a large baking sheet with parchment paper, and spray a light coating of olive oil covering all of the paper.
- Break and cut the cauliflower into small, bite sized pieces. Place into a bowl with 1/4 cup water and microwave for ten minutes, or until very soft. Remove from the microwave and let cool.
- Once cool, use a piece of cheese cloth or a clean dish towel to squeeze all of the excess water from the cooked cauliflower. This part is gross, but it’s really important to get the cauliflower as dry as you can. Add the cooked cauliflower to your food processor. Whirl into a smooth mashed potato consistency.
- In a separate bowl, whisk eggs, add the cauliflower and mix with one cup mozzarella, minced garlic, and a sprinkle of Mrs. Dash. Pat “dough” into several small, thin rounds (about 6 -8) on the prepared baking sheet. Bake 15 to 20 minutes, or until golden.
- Top the pizza crusts with sauce, mozzarella, spinach, thinly sliced tomatoes, and sliced black olives. Return to oven and bake until cheese is melted and bubbly, about another 10 minutes.