I don't know about you, but after five months of sitting at home, I'm starting to think about trying to rein in the all-carb, all-cheese quarantine diet — you know, in case I ever put on real clothes ever again. But as much as I'd like to ax pizza from my life, it's just not going to happen. So instead of pretending that I can go more than a few days without it, I'm modifying. And that's where this delicious Deeply Personal Cauliflower Pizza from Chowhound editor-at-large Joey Skladany's new cookbook Basic Bitchen comes in.
"Let's be honest. Cauliflower is never going to replace actual pizza crust, but this is a perfect alternative for those who want to be healthier or need to cut gluten," Skladany told us. "It's also a fab option for you keto queens who throw cheese into everything."
On top of feeling like this is the healthier version of pizza, it also allows you to pile on anything else you're craving. "The best part about cauliflower pizza is that it is completely customizable," he added. "And because cauliflower literally tastes like, well, nothing, it will serve as the perfect vessel for whatever sauce and topping combo you're craving."
The recipe is delicious and easy and will satisfy your pizza cravings without (as much) guilt. Find the recipe below and be sure to order your own copy of Basic Bitchen to find 100+ more delectable recipes from an Instagram-friendly Aperol Spritz to Gossip-Worthy Sunday Pancakes to Anti-Shopping Mall Orange Chicken Stir-Fry.
A Deeply Personal Cauliflower Pizza
PREP TIME: 25 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 55 MINUTES
YIELD: 1 (10-INCH) PIZZA
FOR THE CAULIFLOWER CRUST
3 cups riced cauliflower (from 1 large head cauliflower)
1/4 cup freshly grated Parmesan cheese
1 cup freshly grated mozzarella cheese (about 4 ounces)
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
1 egg, lightly beaten
1/3 cup tomato sauce
1/2 cup freshly grated
leaves, for garnish (optional)
Red pepper flakes, for garnish (optional)
Parmesan cheese, grated, for garnish (optional)
1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
2. First make your crust: Add the cauliflower rice to a microwave-safe bowl and cover. Heat on high for 6 to 8 minutes until tender. Uncover and allow to cool slightly.
3. Once the cauliflower has cooled, transfer to a kitchen towel and wring out the excess moisture. Return to a large bowl. Add the Parmesan, mozzarella, oregano, basil, garlic powder, salt, and egg. Mix to combine. Transfer to the prepared baking sheet and press into a 10-inch circle. Place baking sheet in the oven and bake for 15 minutes until golden.
4. Remove from the oven and top with the tomato sauce and mozzarella. Return to the oven to bake until the cheese is melted and bubbling, about 5 minutes. Remove from the oven and garnish with basil, red pepper flakes, and Parmesan. Slice and serve.
JUST THE TIPS:
You can also cook your cauliflower rice in the oven. Add it to a sheet tray and bake for 15 minutes until tender. Let it cool and then wring out.