This is a classic. And I am obsessed. If you haven't tried making your own cauliflower crust, give it a go! I will typically make a huge batch of 6+ and store them in gallon zip lock bags in the freezer. I prefer to use the food processor for the cauliflower than the cheese grater. I find it more efficient and prefer the consistency.
Crispy Cauliflower Pizza with Pesto and Arugula
1 cup grated cauliflower (2 greens)⠀
1/4 cup egg whites (1/8 lean)⠀
3/8 cup shredded lite mexican cheese (3/8 lean)⠀
1/8 tsp garlic powder (1/4 condiment)⠀
1/8 tsp onion powder (1/4 condiment) ⠀
1/2 cup shredded part-skim mozzarella cheese (1/2 lean)⠀
1/4 cup canned petit diced tomatoes for sauce (1/2 green)⠀
1/8 cup veggies of your choice (1/2 green)⠀
1/8 cup arugula (1/2 green)⠀
1 tbsp shredded parm (1 condiment)
1 tbsp pesto (1 condiment)⠀
Preheat oven to 425 degrees and line baking sheet with parchment paper. Make sure you use parchment paper - wax paper will stick. ⠀
Grate 1 cup of cauliflower and place in medium sized bowl. Add egg whites, mexican cheese, garlic powder and onion powder. Mix well with a spoon. Once mixed, spread it on the parchment paper as thin as you can without creating any holes. I like to use my fingers to press it down. Bake at 425 for 30 minutes until crispy. I like mine a bit burnt on the edges.
I will throw my veggies (except for arugula) on a separate pan and put them in the oven with about 7 minutes left on the crust timer. This way they get cooked well before the pizza is assembled.
While the pizza is cooking, you can prepare your tomato sauce and slice your veggies. I like to heat the diced tomatoes on the stove top with a little salt, pepper, garlic powder, basil. You can use an immersion blender to make it extra smooth if you like.
Once the crust is cooked, add the sauce, mozzarella cheese, and your veggie toppings (except for arugula). ⠀
Return the pizza to the oven at 425 for 10 minutes. ⠀
Sprinkle the cooked pizza with parmesan cheese, raw arugula, and pesto drizzle.⠀