Four Cheese Wild Mushroom Cauliflower Pizza

Four Cheese Wild Mushroom Cauliflower Crust Pizza

I don’t know about you, but I really have a hard time avoiding pizza. There is something about that ooey gooey cheese and the way my palate wakes up when the hot cheese, savory tomato sauce and thick doughy crust hits it. So, when I started consuming less carbs in my diet, I knew pizza was going to be one of the hardest things for me to minimize. Notice, I said minimize. I will still eat a slice every now and again because even though this recipe rocks, let’s be honest…pizza is pizza!

The first step is to grate your cauliflower. Normally, this starts by me cutting up a head of fresh cauliflower, putting it in the food processor and then steaming it. But, Wegmans started carrying a great shortcut…cauliflower rice! So, I steamed some up and then squeezed all the water out.

Four Cheese Wild Mushroom Cauliflower Pizza

Then, I added egg, cheese and some spices to the cauliflower based and spread it on an already hot pizza stone.  This is the key I have found to making my crusts come out perfect every time. I bake the Cauli’ Crust until it is golden brown and solid.

Four Cheese Wild Mushroom Cauliflower Pizza

Once the crust looks good, I brush it with olive oil and minced garlic, add my four cheese (Parmesan, Goat, Mozzarella, and Gruyere) and top with sauteed wild mushrooms.

Four Cheese Wild Mushroom Cauliflower Pizza4

After baking it at 450F until the cheeses are melted, it’s time to let my taste buds loose! Man, this pizza and some Pellegrino is my idea of a guilt free Pizza party!

Wild Mushroom Cauli PIzza PIN 

Four Cheese Wild Mushroom Cauli’ Crust Pizza

NOTE: If using paper towels, make sure to use multiple layers as the squeezing will tear them quickly. I will often layer them between a dish towel and the cauliflower to keep the dish towel fibers off the cauliflower.

TIP: I often make several crusts at one time and then make different pizzas or use pieces of the crusts as bread for sandwiches and tacos.

Wild mushrooms
Gruyere
Mozz
Parm
Goat
Garlic oil (minced garlic that’s been sitting in olive oil for at least 30 mins.)

**Crust:**
1 head of cauliflower or bag frozen cauliflower
1/2 cup shredded mozzarella cheese
1 egg
1/4 cup Parmesan cheese

For the Crust:

Preheat a pizza stone in the oven to 450F.

Steam the cauliflower and let cool. When cauliflower is cool to handle, squeeze all the excess water out in a dish towel, cheesecloth or paper towels (see note below).

Add cauliflower and other ingredients to a bowl. Mix by hand to combine.

Remove the pizza stone from the preheated oven and carefully spread the cauliflower dough into a pizza round. This will be a wet dough.

Bake for 12 minutes or until top is golden brown and appears dry. Remove from oven and carefully flip. Bake for an additional 8-10 or until crust is browned.

Remove from oven and top with ingredients of your choosing. Return to oven and bake until cheese it melted.

For the Toppings:

While the crust is baking, place 1 Tbsp minced fresh garlic in 1/4 cup olive oil. Let sit. This will be the "sauce" of your pizza.

Saute the mushrooms until tender.

Brush the garlic oil over the crust. Add the sauteed mushrooms and the cheeses.

Return to oven and bake until cheeses are melted.

 

Have you ever made a Cauliflower pizza crust? I’d love to hear your best tips and tricks for getting the crust crispy.

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Cassandra Burke is a Forensic Scientist by day, and a Group Fitness Instructor, Swim Team Coordinator and Travel Agent by night. A Breast Cancer Survivor since 2010, she writes about her journey as well as her struggles – training for triathlons and races, struggling to get back her health, and balancing family life all while building her brand and finding her purpose after cancer. Subscribe to Cassandra’s newsletter for updates and follow @poweredbybling on social media! For endurance sport race travel and custom family vacation travel, visit her at pbbtravel.com.

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