She Strengthens

The Pizza Revolution: A Game-Changing Cauliflower Crust Recipe

Americans have a love affair with pizza, consuming a staggering 3 billion pies every year. While it’s undeniable that pizza is a beloved favorite, it often gets a bad rap due to its high calorie and processed ingredient content. However, what if you could enjoy your favorite pizza without the guilt? Enter Joey Skladany’s innovative cauliflower crust recipe, featured in his new cookbook, Basic Bitchen.

A Healthier Alternative

Skladany’s cauliflower crust is not only gluten-free but also lower in carbs than traditional wheat crusts, making it an ideal option for those with dietary restrictions. “Pizza shouldn’t be eliminated from your diet,” Skladany emphasizes. “Cauli pizza is a fantastic alternative that allows you to indulge without going overboard.”

The Secret to Success

To create the perfect cauliflower crust, it’s essential to wring out excess moisture from the riced cauliflower. “Wet cauliflower leads to crust failure,” Skladany warns. He recommends combining the cauliflower with a mix of Parmesan, mozzarella, oregano, basil, garlic powder, salt, and an egg to ensure a savory flavor and a crust that holds together beautifully.

Tips and Tricks

Once you’ve prepped the crust, press it into a circle and pre-bake it for 15 minutes to ensure it holds up to your desired toppings. The possibilities are endless, from classic tomato sauce and mozzarella to more adventurous options like barbecue chicken or pesto and beefsteak tomatoes.

Get Creative with These Tasty Toppings

• DIY a barbecue chicken cauli pizza with barbecue sauce, mozzarella, rotisserie chicken, and fresh cilantro
• Slather on a schmear of pesto, followed by chunks of fresh mozzarella and beefsteak tomato slices
• Go whole hog with a meaty mix of pepperoni, sausage, and bacon
• Create an autumnal pizza with puréed butternut squash as a “sauce,” goat cheese, fresh sage, and a drizzle of balsamic vinegar
• Keep things veggie-fied (and dairy-free) with a brush of olive oil, nutritional yeast, and roasted vegetables
• Combine pizza night and Taco Tuesday with mashed black beans, grilled corn, avocado slices, and sharp cheddar

Joey Skladany’s Cauliflower Pizza Recipe

Try this crust for a pizza night that’s high in veggies and low in carbs.

Prep Time: 25 minutes
Cook Time: 30 minutes
Makes: 1 10-inch pizza

Ingredients:

• 3 cups riced cauliflower (from 1 large head cauliflower)
• 1/4 cup freshly grated Parmesan cheese
• 1 cup (about 4 ounces) freshly grated mozzarella cheese
• 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 mozzarella cheese
• Fresh basil leaves, for garnish (optional)
• Red pepper flakes, for garnish (optional)
• Parmesan cheese, grated, for garnish (optional)

Instructions:

1. Preheat the oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
2. Make your crust: Add the cauliflower rice to a microwave-safe bowl and cover. Heat on high for 6-8 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.
4. Transfer to the prepared baking sheet and press into a 10-inch circle. Place baking sheet in the oven and bake for 15 minutes or until golden.
5. 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.
6. Remove from the oven and garnish with basil, red pepper flakes, and Parmesan. Slice and serve.