It struck us that we haven’t posted a pizza recipe here in a while. Which perhaps had you thinking that we don’t eat pizza very often in our home? Well that’s not actually true. We eat lots of pizza, but most of the time it’s not the super greasy kind. For us, pizza can actually be a quite fun and fresh way to eat vegetables. It’s of course also one of the easiest ways to cook together with your kids. (Right after we were done shooting this, Elsa did a self portrait pizza; tomato eyes, zucchini mouth and basil hair. So funny!). We often do rye or spelt pizzas (like our Rustic Potato Pizza!), but this here is an entirely different thing. Say hello to a completely grain free pizza base made on … Cauliflower!
The recipe is originally from our book. If you don’t have the book yet, we hope that this recipe might convince you. You can buy the UK version here. The US version here. And the Danish version here.
To make this unconventional pizza base you just mix raw cauliflower into rice-like consistency. Add almond flour, eggs, oregano and salt & pepper. Spread it out on a baking sheet and pop into the oven to pre-bake.
Easy Cauliflower Fried Rice
It’s actually much simpler than making a traditional pizza base, since it doesn’t require any kneading or time for the dough to rise. We won’t claim that it tastes and feels exactly the same, because it doesn’t. Traditional pizza has a flaky crust – the cauliflower crust is definitely softer. But it holds together very well and has a really nice and almost sweet flavor. You should all give this a try – it’s a keeper!
We wanted to make a green and leafy topping with lots of flavor. So we made a traditional tomato sauce, added spinach and thinly shaved zucchini before it was baked. And then threw on even more green leaves, a few generous drips of a herb and lemon sauce and some pecorino slices post-baking. It’s always nice to add ingredients both before and after a pizza is baked – it looks better, tastes more intense and give the pizza a more complex texture.
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the cauliflower, place in food processor and blend until it is a fine rice-like texture. Measure 600 ml (3 cups / 20 fl oz) of the cauliflower ‘rice’ and place in a mixing bowl. Add the ground almonds, oregano and seasoning and mix with your hands. Make a well in the centre and add the eggs. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and sticky than a traditional pizza dough. Transfer to the baking paper and form into a pizza base by flattening the dough with your hands. Make the edges slightly higher. Pre-bake for 25 minutes or until golden. Meanwhile, prepare the pizza topping. Remove the crust from the oven. Cover it with tomato sauce, shaved zucchini and spinach and put it back in the oven for 5-10 more minutes. Take it out the oven and top with Basil & Lemon sauce, shaved pecorino, fresh herbs and green leaves. Serve.
Easy Cauliflower Pizza With Spinach And Mushrooms
Tip: For a vegan alternative, replace the eggs with this chia mixture: Measure 30 g / 1/4 cup /1 oz of chia seeds into a bowl and add 175 ml / 3/4 cup / 6 fl oz of water. Stir well and place in the fridge for 15 minutes before use.
Heat oil in a saucepan on medium heat. Add onion, garlic and chili and sauté for a couple of minutes until golden. Stir in the tomatoes, basil, salt and pepper. Use a wooden spoon to crush the tomatoes. Lower the heat, cover and gently simmer for about 20 minutes. Use immediately or cool and store in an air-tight glass jar in the fridge. Keeps for about a week.
Place all ingredients in a mixer and blend until smooth. Use immediately or store in an air-tight glass jar in the fridge. Keeps for about a week.
Cauliflower Pizza Crust From Green Giant
Ps! If you have already bought our book we’d be super grateful if you could leave a short review of it on Amazon. Thank you!!Green Giant continues to WOW us with amazing new veggie-packed products! Fewer calories, tons of flavor, and NO artificial flavors or preservatives. Get all the details below, including a brand-new Hungry Girl recipe, info on a Facebook Live with Lisa (happening tomorrow!), and how you could win a 3-MONTH SUPPLY of Green Giant® Veggie Swap-Ins®…
1/2 pizza: 270 - 290 calories, 11 - 12g total fat (5 - 6g sat. fat), 630 - 750mg sodium, 33g carbs, 4g fiber, 3g sugars, 10 - 11g protein -- SmartPoints® value 9 - 10*
First, Green Giant came out with top-it-yourself Cauliflower Pizza Crust, and now they’re making our lives even easier with these preassembled pizzas! The gluten-free crust cooks up perfectly crisp. In fresh Margherita and indulgent Four Cheese, these pizzas go from freezer to table in about 15 minutes. Perfect for everything from easy weeknight dinners to full-blown pizza parties!
Green Giant Frozen Cauliflower Riced Veggies, 40 Oz
1/2 cup - 2/3 cup (prepared): 40 - 110 calories, 1.5 - 7g total fat (0.5 - 3.5g sat. fat), 150 - 280mg sodium, 5 - 10g carbs, 2 - 3g fiber, 2 - 3g sugars, 2 - 3g protein -- SmartPoints® value 1 - 4*
Just when we thought riced veggie dishes couldn’t get any easier (or more delicious), Green Giant created this impressive heat & eat line. The flavors are inspired by classic comfort food: Riced Cauliflower & Cheese Sauce, Riced Cauliflower Italian Style, Riced Cauliflower Casserole, and Riced Cauliflower, Broccoli Florets & Cheese Sauce. Stash ‘em in the freezer, and microwave them right in the pouch. Add some protein to make it a meal, enjoy it as a side dish, or have one as a savory & satisfying midday snack!
We’re still obsessing over Green Giant’s new veggie-based potato swaps: Veggie Hash Browns and Cauliflower Gnocchi! Both are completely delicious freezer must-haves. We especially love the Spinach & Cauliflower Gnocchi… Try it in our new Mediterranean Cauliflower Gnocchi recipe! And stay tuned for a recipe featuring those yummy Cauliflower Hash Browns. Stock up on both in the meantime…
Green Giant Cauliflower Pizza Crust, 2 Ct / 5 Oz
Join Lisa Lillien, a.k.a. Hungry Girl, LIVE on the Hungry Girl Facebook page tomorrow (10/25) at 3pm PT / 6pm ET for tons of interactive Green Giant fun. She’ll have recipes, live taste tests, trivia, and a chance to win a 3-month supply of Green Giant Veggie Swap-Ins! Trust us: This is one Facebook Live you do NOT want to miss…
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Cauliflower Fried Rice Recipe
*The WW Points®values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of thePoints® trademark.
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