Best Cauliflower Crust Pizza Recipe -- Wasabi Pineapple Edition

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat while maintaining flavor.

almond flour

🥗Healthier: ground flaxseed

💰Cheaper: oat flour

Oat flour is less expensive and gluten-free.

Grate about 2 cups of cauliflower florets using a grater until they are in small pieces.

Heat a nonstick skillet over medium heat and add the grated cauliflower without any oil or butter.

Stir the cauliflower in the skillet for about 10 minutes to evaporate moisture, stirring occasionally.

Once the cauliflower is no longer sizzling and has dried out a bit, set it aside to cool.

Grate 1 cup each of Asiago and Romano cheese and mix them together in a bowl with one egg.

Add the cooled cauliflower to the egg and cheese mixture and mix well until combined.

Prepare a pizza pan with parchment paper to prevent sticking.

Pour the cauliflower mixture onto the parchment paper and spread it out to about a quarter-inch thick, forming a 10-inch pizza crust.

Preheat the oven to 400°F (204°C) and bake the crust for about 10 minutes.

After 10 minutes, check the crust; if it needs more color, turn it around and bake for an additional 5-6 minutes until it reaches the desired color.

Let the crust cool for about 10 minutes before attempting to lift it from the parchment paper.

Prepare the toppings by combining 1 can of chunk pineapple with 2 tablespoons of wasabi in a bowl.

Spread pizza sauce on the crust, leaving a little space around the edges to prevent burning.

Distribute the pineapple and wasabi mixture evenly over the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens