Cauliflower Crusted Pizza
Such a great way to have all the flavors and textures of pizza without all the guilt. This cauliflower crust is so delicious you won’t feel like you are missing anything.
- 1 cauliflower medium head, cut into florets
- 1 egg pasture raised organic
- 3/4 cup mozzarella cheese shredded (reserve ¼ cup for topping)
- 1 tsp oregano or Italian seasoning blend
- to taste sea salt
- to taste pepper
- 1 cup chicken cooked and shredded
- 1/2 cup barbecue sauce read recipe notes below for my secret ingredient
- to taste red onions optional
- to taste fresh cilantro
Steam cauliflower until it is semi soft. Remove and let it drain. Take potato masher and mash the cauliflower (best to leave stem out). Mix the cauliflower, egg, mozzarella, oregano, salt and pepper in a bowl. Press the mixture onto a baking mat or parchment paper-lined baking sheet and bake in a pre-heated 450 F oven until lightly golden brown, about 15-20 mins. Mix the chicken and barbeque sauce. Top the pizza with chicken, the reserved mozzarella and red onion. Bake until the cheese is bubbling, about 10-15 mins. 
If I can save time without losing nutrients, I will do it.
Some recipes instruct that you grate the cauliflower than microwave it. That is time consuming AND zaps nutrients from your food. Other recipes instruct that after you cut the cauliflower in small pieces, you pulse it in a food processor until fine, then you steam it, then dry it, then towel dry it......really! who has got time for that!
The above recipe cuts through the unnecessary steps.
My secret recipe: I love Bone Suckin' Sauce. It IS vegetarian so you can make and keep your "pizza" vegetarian without losing the secret flavor.
Have your kids make it with you. They'll have fun, you'll save time and everyone will love what they have created.
Keep me posted by commenting down below. Hover over the picture above and post on your social sites. Make sure you "like" it on FaceBook.
Have fun making it and enjoy it.
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To Your Health,
All BareFood recipes are Corn Free, Soy Free, Wheat Free, Pork Free, Agave Free, Refined Sugar Free, Peanut Free, GMO Free, & Gluten Free. Promoting only organic ingredients, pastured raised/grass-fed/grass-finished meat and poultry, pasture raised organic dairy and eggs, healthy unrefined fats/oils.
Caroline, you are amazing! Thank you so much, me and Abigail both love potatoes and she is absolutely crazy about gnocchi so this will be perfect. By the way we’ve been making the cauliflower pizza about once a week and it’s replaced pizza for us. We love it!
Sammy B, Westlake Village
Hi Caroline! I made a few tweaks to this, and the pizza held together better. First I steamed and smashed the cauliflower, then dried it out in the oven for 15 minutes while I grated my cheeses. I spread grated Pecorino Romano (like Parmesan but made with sheep’s milk) in a thin layer on a silicone baking sheet and baked this first to form a bottom crust. I also added in a half cup of grated pecorino Romano (by volume) to the cauliflower mixture, which I stirred together while still hot so that the cheeses melted together. This made the texture more homogenous. I spread it on top of the now crispy Romano cheese layer, and baked. The bottom held together more like a traditional pizza. Awesome recipe, thanks!