04/26/2016 01:49 pm ET Updated Dec 06, 2017

This Cauliflower Pizza Crust Is Super Cheesy And Easy To Make

It's a great low-carb dinner option, too!
By Audrey Bruno, SELF

Photo: Romulo A Yanes

Cauliflower is having a moment. Once reserved for crudité platters and side dishes, this nutritious cruciferous vegetable has become a shining star of vegetarian cuisine. It's turning up in all shapes and sizes, and has been transformed into everything from buffalo "wings" to our personal favorite, pizza crust.

If you aren't already familiar with cauliflower pizza crust, prepare to fall in love. It's a great low-carb alternative--if that's what you're after--and it's seriously delicious and easy to whip up. What more could you want?

Related: This Genius Topping Makes For A Healthy And Yummy Pizza

Now let's get cooking. All you need to make this simple recipe is one head of cauliflower, an egg, a little cheese, and some salt. Grate the cauliflower, steam it in the microwave (then remove any excess liquids), and mix all your ingredients together. Then, press it out into a pizza circle, toss it in the oven, and bake until crisp. Finally, add your toppings (whatever you like!), throw it back in the oven for a little more lovin, and voilà. Pizza for days. Check out the whole method in this video.

Serves 2

  • 4 cups cauliflower
  • 1 egg
  • 1/2 cup shredded mozzarella
  • 1/4 tsp salt
  • 1/3 cup tomato sauce
  • 3 oz sliced mozzarella
  • Basil for garnish

Grate the cauliflower. (Or, in a food processor, pulse cauliflower until finely chopped.) Steam cauliflower; cool and remove excess liquid. Heat oven to 400°. In a bowl, combine cauliflower, egg, salt, and shredded mozzarella. Spread into a 10-inch round on a nonstick baking sheet; bake 40 minutes (or until golden brown). Cool slightly; top with cup tomato sauce, and sliced mozzarella; bake 15-20 minutes more at 450°. Garnish with basil (and whatever other toppings you may want!).

Love cauliflower as much as we do? You can find more delicious and healthy recipes here.

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