Juicer Cauliflower Crust Pizza Recipes

CAULIFLOWER PIZZA CRUST

Steps:

• Place cauliflower pieces through the feeding tube of the food processor using the grating blade; pulse until all the cauliflower is shredded.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 15 minutes. Transfer cauliflower to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Stir Italian cheese blend, parsley, egg, garlic, salt, and pepper into cauliflower until evenly incorporated. Pour mixture onto the prepared baking sheet; press and shape into a pizza crust.
• Bake in the preheated oven until lightly browned, about 15 minutes.

CAULIFLOWER CRUST PIZZA

Steps:

• For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
• When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
• Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
• For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
• Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

QUICK AND EASY CAULIFLOWER CRUST PERSONAL PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover a pizza pan with parchment paper.
• Pour frozen cauliflower into a microwave-safe bowl and heat in the microwave until just thawed, about 1 minute. Place cauliflower in the middle of a thin cloth napkin; twist and squeeze repeatedly to wring out as much moisture as possible. Transfer cauliflower to a food processor. Process until crumbled. Return to the cloth napkin and repeat twisting and squeezing. Transfer cauliflower pulp to a mixing bowl.
• Add egg, mozzarella cheese, Parmesan cheese, seed blend, basil, garlic powder, and salt to the bowl with the pulp and stir together. Turn mixture out onto the center of the prepared pizza pan. Form into a ball, then use palms of hands to gradually press into a flat 8-inch circle. Use fingertips to create a smooth, slightly thicker outer edge.
• Bake in the preheated oven on the center rack until top begins to turn golden brown, 16 to 17 minutes. Remove from oven and use a spatula to loosen paper. Flip crust and return to oven until golden, 5 to 6 minutes more.
• Combine olive oil, garlic, basil, and salt in a bowl. Spread sauce on top of baked crust. Top sauce with mozzarella cheese, bruschetta sauce, and feta cheese. Return pizza to the oven until cheese is bubbly, 3 to 5 minutes more.

THE BEST CAULIFLOWER PIZZA CRUST

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.* Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool. Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible. Transfer cauliflower to a large bowl. Stir in eggs, mozzarella, Parmesan and Italian seasoning; season with salt and pepper, to taste. Spread cauliflower mixture into a 15- by 10-inch rectangle onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 12-15 minutes, or until golden. Top with pizza sauce, cheeses and pepperoni minis. Place into oven and bake until the cheese has melted, about 3-5 minutes. Serve immediately, sprinkled with basil and red pepper flakes, if desired.

JUICER CAULIFLOWER CRUST PIZZA

Steps:

• Position an oven rack in the center of the oven and place a baking sheet on the rack. Preheat oven to 475 degrees F.
• Run the cauliflower through the feed tube of a juicer. Discard or reserve the juice for another use (stash it in the fridge and use it to thin out your morning smoothie).
• Transfer the cauliflower pulp to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few grinds of black pepper, then combine until the mixture holds together when pinched.
• Line a flat cutting board with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch round. Slide the parchment with the crust onto the preheated baking sheet and bake until golden brown and darker at the edges, 15 to 20 minutes.
• Remove the crust from the oven and top evenly with the mozzarella and then pepperoni. Sprinkle with red pepper flakes. Bake until cheese is bubbly with browned spots, about 4 minutes. Sprinkle with the basil just before slicing and serving.