Cauliflower Pizza

Stocks made with bones contain nutrients that are key to healing
Contributor
cauliflower pizza

The Center for Discovery

This past year, DNA has been working to reduce grain-based carbohydrates in the menus. The kitchen also freezes a lot of cauliflower in the fall to extend the farm’s bounty into the winter. This wheatless recipe delivers the new nutritional goal, uses The Center’s robust cauliflower crop, and mimics an all-time favorite of guests and staff: pizza. 

Recipe excerpted from The Center for Discovery cookbook Feeding the Heart: Recipes, Flavors and the Seed to Belly Philosophy of the Department of Nourishment Arts.

4
Servings
709
Calories Per Serving
Deliver Ingredients

Ingredients

For the “crust”

  • 1 1/4 pounds frozen cauliflower florets
  • 3 tablespoons extra-virgin olive oil
  • 4 large eggs
  • 3/4 teaspoon dried oregano
  • 1 1/2 teaspoons minced garlic
  • 3/4 teaspoon granulated garlic
  • 1 1/4 teaspoons sea salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 cups grated mozzarella cheese
  • 1 cup tomato sauce
  • 1 cup grated mozzarella cheese
  • vegetables or pepperoni, as desired

Directions

For the “crust”

Place the cauliflower florets in a food processor and pulse until they look like grains of rice. Do not overpulse or you will end up with a puree.

Place the riced cauliflower in a microwave-safe bowl, cover with plastic wrap and microwave for about 6 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook it. Allow cauliflower to cool.

Preheat oven to 450 degrees.

Trace four 7-inch circles on a piece of parchment paper lining a sheet pan. Turn over the parchment and, using the circles as guides, oil the areas where your individual pizzas will go.

In a medium bowl, whisk the eggs, oregano, minced garlic, granulated garlic, salt and pepper.

Add the cooled cauliflower and the mozzarella. Stir thoroughly to combine ingredients.

Use a 1-cup measure to scoop up batter and transfer to oiled parchment. Flatten each to make a thin, even layer on each of the 4 circles.

Place sheet pan in the oven and bake for 15 minutes. This is the “shell” and can be done ahead.

Top each 7-inch round with 1/4 cup tomato sauce, 1/4 cup grated mozzarella cheese and any vegetables or pepperoni, if desired. Raise the temperature of the oven to 500 degrees and bake (or place under a broiler at high heat) just until cheese is melted (about 3 to 4 minutes).

Nutritional Facts

Total Fat
33g
47%
Sugar
15g
17%
Saturated Fat
13g
54%
Cholesterol
58mg
19%
Carbohydrate, by difference
78g
60%
Protein
26g
57%
Vitamin A, RAE
19µg
3%
Vitamin C, total ascorbic acid
80mg
100%
Vitamin K (phylloquinone)
38µg
42%
Calcium, Ca
528mg
53%
Choline, total
67mg
16%
Fiber, total dietary
10g
40%
Folate, total
98µg
25%
Iron, Fe
4mg
22%
Magnesium, Mg
27mg
8%
Niacin
1mg
7%
Phosphorus, P
79mg
11%
Selenium, Se
2µg
4%
Sodium, Na
1711mg
100%
Water
167g
6%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.