You won't believe this crust is made with cauliflower. It's delicious and actually almost indistinguishable from the real thing. This is another recipe from the food blogger, Jamie VanEaton, aka "Cleochatra". We have altered it a little to suit our purposes. This recipe can be found on pages 276-277 of the original Trim Healthy Mama book or page 214 of the Trim Healthy Mama Cookbook. This is a family serve recipes that feeds 6-8 people.
You won't believe this crust is made with cauliflower. It's delicious and actually almost indistinguishable from the real thing. This is another recipe from the food blogger, Jamie VanEaton, aka "Cleochatra". We have altered it a little to suit our purposes. This recipe can be found on pages 276-277 of the original Trim Healthy Mama book or page 214 of the Trim Healthy Mama Cookbook. This is a family serve recipes that feeds 6-8 people.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 32 oz frozen cauliflower (2-16 oz bags)
- 1.5 cups egg white (s)
- 4 cups mozzarella cheese (grated, part-skim)
- 1/3 tsp TH Mineral Salt
- 1 tsp Italian seasoning
- 1/3 tsp garlic powder
- onion powder (optional, to taste)
- pizza sauce (no sugar added)
- pizza topings (of your choice: turkey pepperoni, ground beef, onion, bell pepper, mushrooms, etc.)
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Ingredients
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Instructions
- Lightly steam the frozen cauliflower.
- Put lightly steamed cauliflower into colander and press out as much water as possible. You can do this by pressing down with a plate or using your hands to squeeze out the water. Make sure you wring out as much as possible as that allows your crust to be crispier.
- Put cauliflower in food processor and pulse a few times, not too much. You want to end up with rice-sized pieces.
- Add egg whites and pulse again for a couple of times.
- Add grated, part-skim mozzarella cheese, sea salt, Italian seasoning, garlic powder, and other optional seasonings.
- Mix ingredients together well with a spatula inside the food processor.
- Line 2 or 3 cookie sheets with parchment paper and grease parchment well (this is important or the crust will stick).
- Divide the mixture between the cookie sheets, plopping the dough onto the middle of the trays. Start spreading it outwards with a spatula or with your hands until it covers most of the sheet. Try not to have a thicker middle than sides. Keep pressing until mixture almost touches the edges of the sheet. This crust is better thin, but don’t let the edges become wispy thin or they will get too dark when they cook.
- Bake at 450 for 20 minutes. (Pearl usually turns it over after 15 minutes by flipping the pizza, including the parchment paper, then removing the parchment paper from the top. This allows the other side of the pizza to crisp on the bottom).
- Cool crust for several minutes before topping.
Recipe Notes
Cookbook.Header
Trim Healthy Mama Cookbook, page 214:
"This pizza has been a big hit ever since we shared it in our first book. The “fooled ya” part comes from the fact that most people won’t be able to believe there is cauliflower in the crust! We’ve tweaked this crust quite a bit, but the original idea comes from Jamie VanEaten who has a great, funny blog (Your Lighter Side) with lots of yummy S friendly recipes."