If I had to name one struggle I’ve had since losing weight, it has been a severe craving for PIZZA. I didn’t realize how much I actually crave it until I didn’t have it for awhile. Or perhaps, I crave it more because it’s harder to fit into your diet in a healthy way, so I eat it less than other foods. I mean, you can make a lot of healthier options at home than you can eating out, but pizza is pretty fattening no matter where you get it.
After doing some research, my sister-in-law Kara and I decided to try this recipe (you’ll have to go here for the actual recipe). We made it as breadsticks, but I think it would also be very good as a thin crust pizza. Instead of flour, this pizza crust is made with cauliflower!
Here is the cast of spices we used:
Then we trimmed up a fresh cauliflower (a first for both of us!)
We spent some time trying to figure out how to get the food processor to work (another new thing for both of us), and we’re in love with the results. The cauliflower almost immediately went to a rice texture.
It looks like a ton of cauliflower when you spread it out to bake. (We also used reversible lining instead of parchment paper, and it worked great! No need for sprays or oil!)
The cauliflower baked very well, and fairly evenly.
Then we started the process of draining off the excess liquid.
I was SHOCKED at how much liquid comes out! (We just used an OLD, but clean tea towel to squeeze it out. By “we” I mean Kara because I slammed my fingers in the washing machine lid that day and truly thought they were broken!)
We kept squeezing until the recommended 1 cup of liquid came out of the cauliflower.
Then we made it into a dough ball and added spices. We used a roasted tomato/basil blend, with a little salt, pepper, and garlic. These flavors are going to be totally dependent on how you like your pizza. Kara and I both LOVE garlic, so we wish we had added more. However, in the dipping sauce recipe I give you below, I made it more garlicky, and added more salt, so it helped balance it out.
We pressed the dough into form on the cookie sheet, and baked it again.
During the last step, you add cheese. We also added a little turkey pepperoni to the breadsticks, and let it all bake until bubbly.
This is a GREAT recipe and a good way to have a pizza alternative when you’re trying to watch your weight. We BOTH liked it A LOT! In fact, the only critique we have for it, is the recipe is for 2 people because there won’t be leftover, and 2 of them is just not enough! By the way, the crispy edges are almost the best part, and YES, you CAN pick them up!
This is my own homemade sauce recipe. I created it during the days when I lived very frugally at college. It’s a very tasty recipe for just pouring over cooked pasta as well, especially if you don’t want a store bought sauce and enjoy adding your own flavors.
1 Can Tomato Sauce
Parsley (Optional)- I did not use it this time
Oregano (Optional) – I don’t use this, but it works too.
Pour the tomato sauce into a saucepan.
Add YOUR desired amount of spices. I tend to go pretty heavy on the garlic 1-2 Tablespoons, and about half of that amount on the other spices. (Taste it while you’re cooking and discover what YOU like!!)
Let it heat through until it’s warm and bubbly. If you want this to be thicker, just cook it longer. Beware though, it will boil up pretty quickly, so you MUST keep stirring!
Kara used this sauce as a dip. I poured it over my breadsticks kind of like a Chicago style pizza.