Who knew cauliflower could make such a tasty and crispy gluten free pizza crust? Try my Mexican cauliflower crust pizza with refried beans, tomatoes and guacamole!
It’s the 22nd of the month so you know what that means. Time for another round of Recipe Redux! As summer winds down and school starts back up, it’s time to get back into routine. So this month, us Reduxers are sharing our favorite recipes to get the whole family back to the table.
Kind of ironic because this past week was the beginning of a long stretch of travel and our kitchen table is about to start collecting dust. Although I did make it to the dinner table last night, dinner consisted of Trader Joe’s corn and roasted red pepper soup with frozen veggie dumplings. Not exactly a blog-able “get back to the table” meal, but hey, it got us to the table.
But for most, the start of September means the start of home cooked, family friendly meals on the reg. What better time to start a habit of cooking at home? I truly believe the simple act of cooking at home more often is the most beneficial thing you can do for your health. So trade in takeout pizza for this cauliflower crust pizza!
I know cauliflower crust pizza has circulated in the blogosphere and pinterest for some time now. When I first saw it, I was skeptical. Actually, that’s a lie, I was totally weirded out and slightly disgusted. Cauliflower as pizza crust? NOPE. Give me (whole grain) gluten please and a crackly thin crust.
After seeing a recipe for cauliflower crust pizza on one of my favorite blogs and not a paleo/low carb site, I decided maybe cauliflower crust pizza was more than a “guilt free” way to enjoy pizza. Maybe, this crazy vegetable crust pizza actually tasted good.
The only way to know was to try!
So, I came up with this greens and brie cauliflower crust calzone. Not winning any beauty contests, but it was tasty enough to make me a convert.
Since then, I’ve made a few different recipes and finally found a winner with Lucky Penny’s aptly named “The Best Cauliflower Crust Pizza.” This is one of those times a recipe actually lives up to it’s hyperbolic description.
In thinking of family friendly adaptions, I decided to go with this Mexican pizza, since I vividly remember Mexican pizza being served regularly in elementary school. Please know this recipe is only related in name. That’s a good thing.
Besides the ingenious cauliflower crust, there are two other things in this recipe that I think you’ll love. One, refried beans in lieu of tomato sauce. Awesome way to sneak in some healthy carbs in a traditionally low carb recipe. Two, this pizza is the perfect vehicle for guac. Pizza and guac is a winning combination, trust me.
- 1 medium head of cauliflower
- ½ cup shredded jack cheese
- 1 clove garlic, minced or pressed
- ¼ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1 tablespoon almond meal (optional, if needed to help bind)
- 1 egg
- ¾ cup refried beans
- 1½ cups shredded jack cheese
- ½ cup halved cherry tomatoes
- 2 tablespoons chopped black olives
- Salsa, for serving
- Guacamole, for serving
- Trim the stem and outer leaves off the cauliflower. Cut into small florets. Place cauliflower in a food processor and pulse until it forms a snow-like consistency, scraping down sides as needed. You should have 2-3 cups.
- Scrape cauliflower snow out into a microwave safe bowl. Heat for 4 minutes then dump out onto a clean kitchen towel. When cool enough to handle, use the towel to squeeze out as much water as possible. Pour the cauliflower back into the bowl.
- Preheat the oven to 450 degrees. Line a baking dish with parchment paper. Add cheese, garlic, salt, and oregano and stir to combine. Add egg and stir to combine, forming a dough-like consistency. If needed, add a tablespoon of almond meal to bind.
- Press the dough together into a round ball and scoop out onto the baking sheet. Press down, forming a crust about ¼th of an inch thick. Place in the oven and bake 8-11 minutes until the crust is browned and starting to crisp around the edges.
- Remove from the oven and carefully spread the beans over the crust. Top with cheese, tomatoes and black olives. Place back in the oven and bake another 5-7 minutes until the cheese is melted. Remove, let cool a couple minutes (this will help it stay together after cutting), then dollop with salsa and guacamole and serve.