Need the perfect JumpstartMD-friendly, Super Bowl Party recipe? How about pizza with a cauliflower crust? Cauliflower, full of antioxidants, lends itself well as a starchy substitute if you’re craving mashed potatoes or pizza. In working with cauliflower, as a low carb pizza crust substitute, I found one of the most important aspects is to make sure you squeeze as much water out of the cooked vegetable as possible. The added eggs will help bind the dough and adding in cheese and spices will pump up flavor. I’ve found the best way to prepare the dough is on parchment paper as it’s easy to slide the pizza off onto a platter once cooked. Many recipes call for using a pizza stone, and if you have one I’d encourage you to use it. You might try using a little almond flour to keep the dough from sticking to the stone. The topping for the pizza I’ve chosen is simply a suggestion. I happen to love anchovies (a wonderful oily fish that’s full of omega 3), but you might prefer sausage, cooked eggs or an assortment of vegetables such as mushrooms, red bell pepper, or just sautéed red onions and a delicious, dry cheese. If using tomato sauce as a base on the pizza and one that is canned, read the nutrition label and the ingredient list to make sure there are no added sugars. Have fun and experiment! This pizza holds up well so you can look forward to delicious leftovers.
Serving size: ¼ pizza
Jumpstart Boxes: 1 C, 1 P
Prep Time: 40 minutes
Cook Time: 30 minutes
Ingredients for the Crust:
- 1 large head cauliflower, about 2 lbs
- 2 eggs
- ½ cup mozzarella, grated
- ½ cup parmigiano reggiano, grated
- ½ teaspoon salt
- 1 ½ tsp rosemary, minced
Ingredients for the Topping:
- 1 tbs olive oil
- 1 onion, sliced
- 3 cups turnip or other greens such as broccoli rabe or kale, sliced
- 2-3 anchovy filets
- Salt and pepper to taste
- 1 cup mozzarella or other dry cheese, grated
Preparation for the Crust:
- Pre-heat oven to 400° F.
- Cut away leaves from the cauliflower, then separate into small flowerlets and place in Cuisinart or other mechanism to chop fine. Once chopped the cauliflower should be about the size of couscous.
- Steam the cauliflower for about 7-9 minutes, until very tender or place in microwave-safe dish and cook for about 4 minutes.
- Let the cauliflower cool – you can spread it out on a baking sheet to allow faster cooling or place in the freezer for 5 minutes, tossing every so often to distribute the heat.
- Transfer the cooked cauliflower to a linen tea towel, cotton towel or a cotton gauze vegetable bag. Squeeze out as much of the liquid as you possible can. You should end up with about 2 cups of cauliflower water.
- Place the cauliflower in a bowl with the eggs, cheese, salt and rosemary. Mix well.
- Divide the dough into two balls. Place parchment paper on a cookie sheet and pat out each ball into a disk, about ¼ to ½ inch in thickness and about 9 inches in diameter.
- Bake the crust in a pre-heated oven at 400 degrees for about 10-12 minutes or until golden-brown.
*Remember, the crust will be baked first and then complete topping directions below. Once toppings are added, pizza will require additional baking.
Preparation for the Topping:
- Cut onion in half; slice into ¼ inch slices. Set aside.
- Strip the stem off of the turnip greens or any other green you may be using, then slice into ribbons.
- Heat a tablespoon of olive oil in a sautée pan; place sliced onions in and cook until golden in color. Just before you take the onions off add in the greens and allow them to cook and wilt a bit. Season with some salt and pepper.
- Place a few tablespoons tomato sauce on each cooked disk.
- Place half of the onion and cooked green mixture on each pizza round, then anchovies or olives if you wish. Add ½ cup grated cheese to each disk.
- Bake at 400° F until the cheese has melted.
Ingredients for pizza crust:
Cauliflower flowerlets ready to be chopped:
Chopped cauliflower… the size of couscous:
Steaming the cauliflower:
Placing cooked & cooled cauliflower into cheese cloth sack:
Squeezing liquid out of cooked cauliflower:
2 cups of liquid extracted from 2 pounds of cooked cauliflower:
Mix cheese, eggs &spices in with cooked & drained cauliflower:
Patting cauliflower pizza dough into a disk – 8 to 10 inches in diameter:
The cooked dough:
Using turnip greens for pizza topping:
Turnip greens cut into strips:
Chopped onions for pizza; the greens on side:
Cooked turnip greens with sautéed onions that will top the tomato sauce, then anchovies & cheese added – anchovies optional: