Cauliflower crust has been all the rage for a few years now, but when I discovered it I was inspired, but disappointed with the amount of cheese in it. Great if all you care about is carbs, but it really just displaces carbs with fat. I was able to cut down the cheese more than half and it was still delicious. Even my husband who was a big naysayer before I made it loved it.
- Cook Time
- Prep Time
- ½ head cauliflower
- 1 egg
- 1 cup shredded mozzarella or pizza cheese, divided
- 1 clove garlic, minced
- ½ medium onion, grated
- ½ teaspoon dried oregano
- ½ cup marinara
- ¼ cup broccoli florets
1. Grate the cauliflower with a box grater or food processor into a microwave safe bowl. It should make about 2 cups cauliflower crumbles. Place in the microwave for 8 minutes it will dry it out, then let sit to cool a few minutes while you prepare the other ingredients.
2. Preheat the oven to 450°F. Line a sheet pan with parchment paper. Once the cauliflower has cooled mix in the egg, ½ cup cheese, garlic, onion, and oregano. Stir until well combined. Spoon the crust onto the cookie sheet and pat it into a 9 to 12- inch round, thinner is better. Spray the crust lightly with cooking spray or brush with oil and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
3. Spread the marinara sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle with remaining ½ cup cheese and broccoli or any toppings you usually like. Place back in the oven on broil for 3 to 4 minutes watching carefully to avoid burning.