Cauliflower Crust Spinach White Pizza
March 3, 2014
Habit is powerful: things are done a certain way because that’s how they’ve been done before, and because that’s the way the people expects them.
Such as pizza.
Since you were 5 you’ve been told that pizza is basically bread with tomato sauce and cheese on it, and maybe some other stuff.
You liked pizza because it came in huge quantities and it could be easily divided into equal parts; satisfying your obsession with fairness.
You liked pizza because there was no chance for your mom to trick you into eating veggies by hiding them — and if she tried, you could pick them out, one-by-one.
You liked pizza because it’s basically inoffensive food made with few, reassuring ingredients.
But pizza-habits are meant to be broken (just like any other habit).
On top of that, you’re no longer 5 and you’ve opened yourself to the possibility that pizza can be made differently.
For instance, you now know that regular dough can be replaced with a healthy cauliflower crust and still be delicious.
Today you’ll learn that you can take tomato sauce out of the pizza equation and find out that cauliflower crust pizza works in all forms, shapes, and with any topping.
In case you aren't familiar with the term, white pizza refers to pizza that contains no tomato sauce, just cheese with other toppings.
Basically when you have regular white pizza, you’re eating cheese and bread. No veggies in sight; not even in the form of tomato sauce.
White pizza is arguably the unhealthiest pizza there is.
Not if you’re making it with cauliflower crust though.
Low carb, gluten-free and with a solid two servings of vegetables, cauliflower crust white pizza is pretty darn healthy.
Since we’re health freaks, we go even further and add spinach on top. There you have it, two full servings of veggies in one slice. Not only delicious, but also good for you.
So good for you, you can actually have pizza AND dessert, you’ve totally earned it!
Print this recipe!
Yields a 12-inch pizza
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper
¾ cup / 2.6 oz / 75 gr shredded mozzarella cheese
½ cup cooked spinach
¼ cup grated Pecorino Romano cheese
Handful sun-dried tomatoes, chopped
Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 15 minutes, until golden.
Remove from the oven and let cool for 5 minutes.
Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this. Sprinkle the Pecorino Romano and add a pinch salt.
Return to the oven and bake for further for 10 minutes.
The whole pie yields 597 calories, 36 grams of fat, 19 grams of carbs and 47 grams of protein.