Foolproof Cauli-Pizza Pepperoni
Try this Foolproof Cauli-Pizza Pepperoni recipe.
Try this Foolproof Cauli-Pizza Pepperoni recipe.
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 large egg white
- 1/2 tsp salt (i like pink himalayan)
- 2 cups cauli-rice here is how to make cauli-rice (240 g/ 8.5 oz)
- 2 tbsp ghee (you can make your own) or coconut oil
- 1 cup shredded mozzarella cheese low-moisture pizza type (110 g/ 3.9 oz)
- 3/4 cup grated parmesan cheese (45 g/ 1.6 oz)
- 1/4 cup marinara sauce you can make your own (60 g/ 2.1 oz)
- 1/2 cup grated mozzarella cheese low-moisture pizza type (60 g/ 2.1 oz)
- 1/4 cup grated parmesan cheese (15 g/ 0.5 oz)
- 3 oz pepperoni slices pork or beef (85 g)
- 1-2 tbsp fresh basil leaves for garnish
- 1 tbsp extra virgin olive oil for garnish
- Carbohydrate 16.9912966682272 g
- Cholesterol 191.92266449154 mg
- Fat 68.2476491262028 g
- Fiber 2.37569991973108 g
- Protein 66.1251988730931 g
- Saturated Fat 31.469081574066 g
- Serving Size 1 1 recipe (353g)
- Sodium 2708.28251777451 mg
- Sugar 14.6155967484961 g
- Trans Fat 8.95160032398116 g
- Calories 956 calories
Step-by-step
- Preheat the oven to 200 C / 400 F.
- Start by grating the cauliflower to make the cauli-rice.
- Do not cook the cauli-rice.
- Grate the mozzarella and parmesan and place in a bowl. Keep some cheese aside for topping.
- Heat a large pan greased with 1 tablespoon of ghee over a medium-high heat and add the cauli-rice.
- Season with salt and lower the heat.
- Cook for about 15 minutes while stirring.
- Cook on low heat to remove as much moisture as you can without burning it.
- Once cooked, remove from the heat.
- Place the cooked cauli-rice into a bowl.
- Add a cup of grated mozzarella and ½ cup of grated parmesan cheese.
- Add the garlic powder, dried oregano and one egg white.
- Mix until well combined using your hands.
- Place the dough on a pizza tray (I used a 13-inch tray) lined with strong parchment paper and flatten to create the pizza crust using your hands.
- The crust should be no more than ½ inch (1 cm) thick.
- Brush with some ghee and leave the rest for the other side.
- Place in the oven and bake for 15-20 minutes.
- Then, remove from the oven and put put another piece of parchment paper on top of the crust.
- Flip on the other side so that the new parchment paper is on the bottom.
- Peel the top parchment off - use a knife to loosen it if needed.
- Cooking on both sides will help the crust get crispy.
- Brush with the remaining ghee.
- Place back in the oven for another 10 minutes or until golden.
- Remove from the oven and spread the marinara sauce on top of the crust.
- Add the remaining mozzarella cheese and parmesan cheese and top with slices of Pepperoni (I put 2 layers of Pepperoni, about 30 slices).
- Place back in the oven and cook for another 5-10 minutes until crisped up.
- When done, remove from the oven and set aside to cool down for 5 minutes.
- Garnish with fresh basil leaves and drizzle with extra virgin olive oil.
- Enjoy hot or cold!
My Unexpected Culinary Adventure: Cauli-Pizza Perfection
As a busy working mom, finding time to cook healthy and delicious meals is always a challenge. I’m constantly juggling work deadlines, school runs, and trying to squeeze in a workout or two. So, when I stumbled upon this cauli-pizza recipe, I was intrigued. I’ve always loved pizza, but the guilt of indulging in a traditional, doughy pie often overshadowed the enjoyment. This recipe promised the taste of pizza without the heavy carbs, and let me tell you, it delivered!
The initial steps were surprisingly straightforward. Grating the cauliflower was a bit of an arm workout, but nothing too strenuous. The resulting "cauli-rice" formed the base of my pizza crust, a clever and healthy alternative to traditional dough. I admit, I was a little skeptical at first. Would it actually hold together? Would it taste like cauliflower? My doubts quickly vanished as I mixed the grated cauliflower with cheese, eggs, and herbs. The mixture transformed into a surprisingly pliable dough, ready to be molded into a pizza crust.
Baking the crust on both sides was key to achieving that satisfying crispiness I craved. The double-bake method ensured a perfectly cooked, slightly golden base. Topped with my favorite marinara sauce, plenty of mozzarella and parmesan cheese, and a generous layer of pepperoni, it was almost indistinguishable from a regular pizza. The aroma wafting from the oven was heavenly, filling my kitchen with a warm, inviting scent that promised a delicious treat.
The taste? Absolutely incredible! The cauliflower crust offered a subtly different texture than traditional dough, a delightful lightness that didn't compromise on flavor. The toppings were perfectly melty and the pepperoni provided that satisfying salty crunch. My kids, notoriously picky eaters, devoured their slices without complaint. This recipe is now a staple in our home, a quick, healthy, and delicious meal that the whole family enjoys.
Beyond the deliciousness, this recipe also provided a valuable lesson in resourcefulness. Using cauliflower as a base not only reduces the carb count but also adds nutritional value. It's a testament to the creative potential of cooking, transforming something simple like cauliflower into something extraordinary. It's a perfect example of how a little innovation can go a long way in making healthier choices without sacrificing taste or enjoyment. I highly recommend trying this recipe. It's a game-changer for busy individuals who appreciate the taste of pizza without the unnecessary guilt.
This experience has inspired me to explore other healthy alternatives and experiment more in the kitchen. I'm constantly searching for new ways to make delicious and nutritious meals without spending hours in the kitchen. There is a certain satisfaction in creating something healthy and delicious from seemingly simple ingredients. This recipe is a great starting point for anyone looking to expand their culinary horizons and incorporate more vegetables into their diets. It's a perfect blend of convenience, flavor, and health—a recipe I know I'll be making again and again.
So, are you ready to embark on your own cauli-pizza adventure? Let me know how yours turns out!
