- Why the heck wouldn’t I love cauliflower crust pizza?!
- No carbs at dinner means more carbs for dessert!
- It tastes delicious
- Beach body, here I come!
I made this recipe last Sunday with my lovely neighbor Hanja. This is another recipe that we were very eager to try. The idea of cauliflower replacing pizza crust got us very excited -especially since summer is seriously right around the corner!
We took our time making this delicious pizza, with a little bar-hopping in between. We had cocktails at the Wild Goose in Costa Mesa and laughed up a storm sharing our most ridiculous LV stories. What happens in Vegas doesn’t always stay in Vegas…
So if we can make this pizza while tipsy, have no fear, it’s not as difficult as it may seem!
This recipe is sweet and savory with fig preserves, pears and crispy pancetta. It will definitely leave you wanting more.
Feel free to play around with new ingredients and let me know how yours turns out!
Sweet & Savory Cauliflower Crust Pizza
Yields 2 servings // Prep time 45 minutes // Cook time 25 minutes
For the crust:
- 1 medium head of cauliflower
- 1 egg + 1 egg white
- 1/4 cup shredded part-skim mozzarella cheese
- 3 tablespoons grated parmesan cheese
- 1 Tbsp olive oil
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp garlic powder
- Pinch of red pepper flakes
- ¼ tsp salt
- ¼ tsp Pepper
- ¼cup mozzarella cheese
- 3 Tbsp fig preserves
- 1 Bosc pear, thinly sliced
- ¼lb pancetta, crisped
- 1 cup baby arugula
- ½ cup balsamic vinegar, reduced
- 2 Tbsp grated parmesan cheese
- Preheat oven to 450º F. Place a rimmed baking sheet in oven (you want the baking sheet to get hot).
- Place a sheet of parchment paper on a cutting board. Coat evenly with 2 tsp olive oil.
- Next, cut cauliflower into small florets. Pulse florets in food processor until cauliflower is light and crumbly. This should yield 3 cups of crumbly cauliflower. Place in a large bowl and microwave for 6 minutes, or until soft. Remove from the microwave and let cool.
- Wrap cauliflower tightly in a clean dish cloth and wring any excess water out of it.
- In a large bowl, mix together cauliflower, mozzarella, Parmesan cheese, basil, oregano, garlic powder, red pepper flakes, salt and pepper. Add eggs to the mixture and use your hands to mix the ingredients together. Once well combined, place onto oiled parchment paper and pat down to form a pizza crust. Spread 1 tsp olive oil evenly over top of pizza crust.
- Slide parchment paper onto hot baking sheet. Bake 15-20 minutes, or until golden brown (see picture).
- Top the pizza crust with fig preserves, sliced pears and mozzarella. Return to oven for 10 minutes or until cheese is melted.
- While pizza is baking, reduce balsamic vinegar by placing it in a sauce pan over medium heat and stirring until it thickens into a glaze. For the pancetta, heat a small frying pan over medium heat. Add pancetta and cook until browned and crisp, about 2 minutes per side. Remove to a paper-towel-lined plate and let drain briefly.
- When cheese has melted, remove pizza from oven and top with crispy pancetta, Parmesan cheese and baby arugula. Drizzle with balsamic glaze. Let cool for 2 minutes and serve!