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Cauliflower crust slab pizza for Super Bowl Sunday

A new twist on pizza for Super Bowl Sunday
A new twist on pizza for Super Bowl SundayAmy Currie

Truth be told, this is not pizza in a “Super Bowl” kind of way. It’s got all the same components of traditional pizza with a vibe that screams quality over quantity. That’s because the crust is made with cauliflower not flour. Cauliflower’s neutral flavor combined with mozzarella and spices makes for a tasty base that saddles the super bowl battle cry for pizza with a nudge towards a more innovative (and healthy) bite.

Cauliflower prep: Turning a hard, cruciferous vegetable like cauliflower into pizza crust seems absurd, but it can be done in two quick and easy steps 1) Cut up the cauliflower (toss the inner core) and whirl in a food processor until it looks like “rice”. 2) Wrap in a dishtowel and squeeze to remove the excess water. The result yields a texture that resembles flour more so than cauliflower.

Creative toppings: Honor the Super Bowl and get creative with toppings. How about…1) chicken fingers, Buffalo wing sauce and blue cheese 2) Cheddar, jalapenos and salsa 3) sausage, mozzarella and peppers.

Do ahead: Cauliflower crust slab pizza can be made several days ahead, then, stored in zip-top plastic bags in the fridge. You can even stack the slices on top of each other by placing wax paper between the layers. Re-heat in a low oven before serving.

Cauliflower Crust Slab Pizza

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 6-8

Crust

1 medium head of cauliflower

1 cup (4 oz.) shredded mozzarella cheese

1 large egg

1 teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon salt

Topping

1 pint grape tomatoes, rinsed and cut in half

2 tablespoons olive oil

½ teaspoon salt

Handful (½ cup) fresh basil, torn

½ cup freshly grated Parmesan cheese

Pre-heat oven to 400 degrees

Trim cauliflower so that you have the florets and a short bit of the stems. Rinse, then pulse in a food processor until it looks like rice. Place in a clean dishtowel and twist up to seal. Press hard to squeeze out as much water as possible (getting the water out will ensure a crispy crust). Place riced cauliflower in a large bowl. Add eggs, oregano, garlic powder and salt. Mix thoroughly to combine. Line a 9 x 13-inch baking pan with non-stick aluminum foil and press cauliflower crust evenly into pan. Bake for 30 minutes until brown.

Place tomatoes in a medium bowl. Toss with olive oil and salt and place on a rimmed baking sheet lined with non-stick aluminum foil. Bake in the oven with the cauliflower crust and remove with the cauliflower crust. Place tomatoes back into the medium bowl and toss with basil and Parmesan, then spread onto crust and bake another 10 minutes until set. Cut into squares, large or small, and serve.

For more recipes go to www.secretsofahomecook.com