I’m on a zucchini kick this year. I am finding so many new and creative ways to incorporate this elusive vegetable into my diet. I recently blogged about purchasing a spiralizer and making zucchini pasta, which is still one of my favorite no-bake meals. So I was curious how zucchini would taste as a pizza topping, and I also wanted to experiment by making a cauliflower crust. I have noticed this new trend floating around the web and decided to give it a try, and I have to say, I was pleasantly surprised. I actually prefer it over breaded crust, and even better, I don’t have that bloated, beached whale feeling after eating it. This should be a God-send for people on Akins who love pizza…I mean its virtually carb-free. So now we can work out and have our pizza too!
WHAT YOU’LL NEED:
1 head Cauliflower
1 – 2 cups sliced mushrooms
Mozzarella cheese (light)
Three-cheese Italian (parmesan, Asiago & Romano)
1 jar Four-cheese alfredo sauce
Dried red pepper
Ground oregano to taste
Chop up one head of cauliflower and boil in water for approx. 5 minutes. Drain and pulse in a food processor.
Spread the cauliflower onto a baking sheet lined with paper towels. Place paper towels over the top, and press to remove as much moisture as you can.
In a bowl combine the cauliflower with the egg, cheeses, oregano, and red pepper flakes & garlic salt. mix the ingredients. Place the mixture on a baking sheet. Gently press into your desired shape, as thin as you can get it without leaving holes in the crust. Bake at 450°F for 20 minutes, until the edges begin to brown.
Add your sauce and toppings, bake for an additional 10 minutes.
Because my zucchini slices were more in the thick side, I baked them separately before adding them to the pizza. I baked them on a baking sheet with some olive oil and salt & pepper for 10 minutes. If your zucchini slices are thin, you probably won’t need to do this.
So, I have two questions for you…What are your favorite toppings? If you have tried the cauliflower crust, do you like it?