Best Juicer Cauliflower Crust Pizza Recipes

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.

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.

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.