Original vs. Substitute Sam
Honesty is something I really value in people, but as a Minnesotan I’m exposed to what is politely referred to as “Minnesota Nice” all too often and to practice what I preach I’m going to lay this out there:
Most people don’t come away from their first experience with plain cauliflower and think “damn that was awesome all by itself”, myself included. However, after reading about all of the health benefits it has I decided to try adding a little creativity into the mix and man am I happy I did. Turns out cauliflower one of the most versatile and healthy substitutes and this pizza crust is AMAZING!
After I first read about the recipe here, it took me less than 10 minutes to be checking out of the grocery store with a head of cauliflower. This was the most excited I’ve ever been to try a new recipe!
Probably because I knew if this worked I’d guarantee unlimited amounts of gluten-free, low-calorie pizza for the rest of my life!
My only hesitation was that unless I used breath mints as the main topping, making this dish to impress a lady or a group of friends would do anything but bring us closer…Much to my surprise, when I opened the oven and sampled a piece I was intoxicated with the aromas of melted cheese, oregano, parsley, and basil.
Determined to get a subjective opinion, I decided to test this on my little brother who is a notoriously picky eater. After an hour of my best sales pitch, I was able to convince him that the dinner I’d cooked for him had no strings attached and for once my hunger took a backseat to my brother’s. After he had half the pizza I began to smirk and said, “considering the crust is made from cauliflower, what do you think?”
Instead of recoiling in disgust and feigning an allergic reaction to vegetables like normal, he paused for a moment, shrugged and reached for another piece. In a blast from the past my little brother provided all the approval I needed (while surely infringing on some sort of copyrights) by combining Fabio and LIFE’s Mikey into one miraculous, “I can’t believe its not real pizza crust, I like it”
1. Preheat oven to 450 F
2. In a large bowl, combine egg, shredded cheese of choice, and seasonings with a beater or spatula
1 whole egg
- 1 C shredded or grated reduced-fat cheddar cheese
- 1/2 TSP garlic salt
2 TBSP Tone’s Spicy Spaghetti-No MSG seasoning
- (mixing parsley, oregano, and basil will also work)
2. Using either a grater or a food processor, shred the cauliflower until it resembles small crumbles or pieces of “rice”
2 C firmly packed shredded cauliflower (200g)
4. Combine egg mixture with “riced” cauliflower until well-mixed
5. Line a pizza pan or baking sheet with tin foil or parchment paper and coat with oil or cooking spray (crust WILL stick if you do not coat with oil)
6. Pour cauliflower mixture across foil or parchment and shape into a thin crust no more than 1/4″ thick (thick crust leaves the middle soggy)
7. Bake 20-30 minutes until the center of the crust becomes golden brown (the outer edges brown quickly)
8. Remove from oven, top with the sauce and toppings of your choice, and return to oven until toppings are cooked to your liking
9. Remove and enjoy!
I love cooking food that’s healthy and delicious, but I’ve got a lot to learn and it’s way more fun to hear ideas for recipes and improvements from YOU!