Cauliflower Pizza Crust

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Besides chocolate, pizza is the biggest thing missing from my heartburn-friendly diet. As a Chicago native and a cheese lover, I used to eat a lot of pizza. But now that tomato sauce, oil, and high-fat dairy are off the menu, my days of inhaling a good slice of deep dish are over.

It took me weeks to even attempt a healthy pizza—I didn’t want to be saddened by the result. I scoffed when my sister told me about a crust made with cauliflower (a vegetable I don’t like), but I misjudged. These don’t taste exactly like pizza, but the crust is chewy and satisfying. It can also hold a lot of toppings!

Toppings are more difficult to choose than the crust, though. I made a romesco-inspired sauce for my first pizzas, and I topped that with arugula and fresh basil after they finished cooking. Roasted vegetables, feta cheese, and parmesan cheese are also good options.

It’s worth mentioning that my husband—who loves nothing more than a greasy, meatball and cheese stuffed calzone—enjoyed this cauliflower pizza. He even wanted another one the next day. It’s rare that a food can please his palate as well as mine, while still being good for GERD.

INGREDIENTS

  • cooking spray
  • 1/2 a head of cauliflower (2 cups processed)
  • 1 egg
  • 3 egg whites
  • 3/4 cup almond meal
  • 1 tsp dried oregano
  • 10 grinds sea salt
  • 1 tbsp fresh chopped rosemary
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp onion powder
  • 2 to 3 tbsp whole-wheat or oat flour (as needed)

DIRECTIONS

  1. Lay out parchment paper on 2 baking sheets, and spray with cooking spray. Preheat the oven to 450 degrees.
  2. Wash cauliflower, cut into florets and stem pieces, and put into a salad spinner to dry completely. Then pulse in a food processor until it forms flakes.
  3. Mix all ingredients in a bowl, adding up to 3 tbsp flour if the dough looks too wet to be molded into a crust. (It should look wet, but no liquid should ooze out when you form it into a ball.)IMG_4417
  4. Mold the dough into 4 discs with slightly higher edges than middles. Cook crust for 15 minutes at 450 degrees.
  5. Remove crusts from oven, distribute desired sauce and toppings among pizzas, and cook for 10 more minutes. (OR if you aren’t going to eat the pizzas immediately, cook plain crusts for the full 25 minutes. Let cool, wrap in plastic, and store in the fridge. Add toppings and cook for 15 minutes at 300 degrees when you’re ready to eat.)
  6. Allow pizzas to cool for a minute before carefully moving to plates with a flat utensil. Add any non-cooked toppings, such as fresh basil or arugula.
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