Crispy Cauliflower Pan Pizza
I love the versatility of cauliflower, and it shows in my incredibly delicious cast-iron skillet pizza! This crispy cauliflower crust with your favorite Phase 3 toppings brings a new twist to a weekend favorite!
Phase 3 | Serves 2
Prep time: 20 minutes | Total time: 50 minutes
INGREDIENTS
For the crust:
16 ounces cauliflower rice*
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
Sea salt to taste
1-ounce grated nut-based cheese (optional)
1 egg
Toppings:
1/4 cup no-sugar-added marinara sauce
4 ounces nitrate-free ham (or other Phase 3 protein)
1-ounce grated nut-based cheese (optional)
Dried oregano, to taste
Fresh basil, to taste
Nutritional yeast
DIRECTIONS
- Place the cauliflower rice in a large bowl. Cover with plastic wrap, leaving a little hole as a vent, and microwave 5 minutes.
- While the cauliflower is cooling, preheat the oven to 450℉ degrees.
- Once the cauliflower is cool, transfer it to a kitchen towel or cheesecloth and squeeze out all the moisture. (Expect a fair amount – we squeezed 2/3 cup of liquid out of our cauliflower!)
- Combine the squeezed-out cauliflower with the next 7 ingredients (oregano through cheese).
- Add the egg. Mix well until all the ingredients are well combined.
- Lightly coat a 10-inch cast-iron skillet with olive oil spray. Add the cauliflower to the cast-iron skillet. Spread and pat down the cauliflower. Bake 30 minutes.
- Remove the crust from the oven and spread the marinara sauce evenly over it. Top with the suggested toppings or your favorite Phase 3 toppings. Broil for 3 to 4 minutes, watching carefully so that it doesn't burn.
- Top with the basil and serve.
*You can buy bagged cauliflower rice in the produce section, or just pulse some cauliflower in a food processor until you have rice-like grains.
I love the versatility of cauliflower, and it shows in my incredibly delicious cast-iron skillet pizza! This crispy cauliflower crust with your favorite Phase 3 toppings brings a new twist to a weekend favorite!
Phase 3 | Serves 2
Prep time: 20 minutes | Total time: 50 minutes
INGREDIENTS
For the crust:
16 ounces cauliflower rice*
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
Sea salt to taste
1-ounce grated nut-based cheese (optional)
1 egg
Toppings:
1/4 cup no-sugar-added marinara sauce
4 ounces nitrate-free ham (or other Phase 3 protein)
1-ounce grated nut-based cheese (optional)
Dried oregano, to taste
Fresh basil, to taste
Nutritional yeast
DIRECTIONS
- Place the cauliflower rice in a large bowl. Cover with plastic wrap, leaving a little hole as a vent, and microwave 5 minutes.
- While the cauliflower is cooling, preheat the oven to 450℉ degrees.
- Once the cauliflower is cool, transfer it to a kitchen towel or cheesecloth and squeeze out all the moisture. (Expect a fair amount – we squeezed 2/3 cup of liquid out of our cauliflower!)
- Combine the squeezed-out cauliflower with the next 7 ingredients (oregano through cheese).
- Add the egg. Mix well until all the ingredients are well combined.
- Lightly coat a 10-inch cast-iron skillet with olive oil spray. Add the cauliflower to the cast-iron skillet. Spread and pat down the cauliflower. Bake 30 minutes.
- Remove the crust from the oven and spread the marinara sauce evenly over it. Top with the suggested toppings or your favorite Phase 3 toppings. Broil for 3 to 4 minutes, watching carefully so that it doesn't burn.
- Top with the basil and serve.
*You can buy bagged cauliflower rice in the produce section, or just pulse some cauliflower in a food processor until you have rice-like grains.
