Cauliflower Pizza Crust and Ceasar Salad

I’ve posted a few fun cauliflower recipes on this blog like my cauliflower “crab” cakes, chili cheese “fries”, mint chip ice cream (yes for real), and creamy cauliflower soup. I have two more of them to share today. Both items on the plate in this picture contain cauliflower, but you wouldn’t know it. I love that it disguises so well…. hehe, sneaky!

Yup the pizza crust is my with caufliflower and so is the caesar dressing! I’ve made a cauliflower crust before but it was way too soft and floppy. The secret is squeezing out the liquid from the cauliflower.

Cauliflower Pizza Crust

There are lots of cauli crusts floating around the web now. Here’s my take on it!

1/2 medium head cauliflower
1/2 cup packed fresh grated parmesan cheese
1 large egg
2 tablespoons coconut flour
1/8 teaspoon salt
Dried oregano/basil, to taste, optional

Chop the cauliflower into chunks. Grind down to little bits in a food processor.
Squeeze the water out of the riced cauliflower using a nut milk bag or cheesecloth. It should yield about 2 cups.
Transfer to a bowl and add all remaining ingredients. Stir well.
Press the mixture out thin on a silpat or parchment paper lined baking sheet.
Bake at 400F for 12-15 minutes or until brown around the edges. Reduce the heat to 350F.
Spread tomato sauce, veggies, meat (I used cooked lamb sausage), and cheese on top.
Bake for 15- 20 minutes or until the cheese is melted.

Smooth, creamy, garlicy caesar dressing!

Cauliflower Caesar Dressing

Feel free to make this as garlicy as you like! And of course a little extra parmesan on top when seving is essential. You can top the salad with gluten free croutons. I like to crunch raw crackers on top.

1 1/2 cups cooked cauliflower florets
1/2 cup freshly grated parmesan, divided
1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon nutritional yeast
1-2 cloves garlic
1 teaspoon dijon mustard
1/2 teaspoon himalayan salt
1/4 teaspoon ground pepper

Blend all ingredients, using only 1/4 cup of the parmesan.
Stir in the other 1/4 cup parmesan.

I topped the pizza with tomato sauce, zucchini, red pepper, lamb sausage, mushrooms, and cheese.

Shared at Slightly Indulgent Tuesdays, Allergy Free Wednesdays

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