Purple Cauliflower Veggie Pizza

So, this Purple Cauliflower Veggie Pizza one of my favorite pizza recipes as its delicious, easy to make, and only 84 calories per slice! This delicious healthy gluten free pizza crust can be made ahead of time but honestly this recipe is super quick and easy to make! You can also add your own toppings, but it will change the nutritional values listed at the end of the recipe. I personally love purple cauliflower and in my experience, it doesn’t retain as much water as the white cauliflower does, making this crust a lot more crispy and thin than the one in my Margherita Cauliflower Crust Pizza recipe. -Kara, The Accidental Chef

Serves 8

Ingredients:

1 large head or 4 small heads of Purple Cauliflower
1 tbsp of Beet Juice Powder
2 large eggs
3 tsp of Freeze Dried Parsley
2 tbsp. + 1/4 tsp of fresh Basil or Freeze Dried Basil
3 tsp of Oregano
1/4 tsp of Black pepper
2 tsp of Garlic Powder
4 tbsp of Shredded Parmesan Cheese
2 tbsp of No-salt Tomato Sauce (Hunt’s)
3 oz of White sliced Mushrooms
1/2 of Bell Pepper, sliced into bite size pieces
6 tbsp of Four-Cheese Blend

Directions:

Preheat the oven to 425 degrees.

Cut the cleaned and dry head of cauliflower in half. Cut of the core and chop the first half into bite sized florets. Place into a bowl once finished. Repeat this with the other half but place these florets into the food processor, pulse until the cauliflower looks like little grain pieces and stop, set aside, and repeat with the other half of the florets.

The key to not creating mush is to not place too many cauliflower florets in when you pulse. You can season all the florets and then pulse small amounts at a time. It really depends on the size of your food processor. Smaller processor = small amounts of florets, bigger = halves.

In a microwaveable cup or bowl place 2 cups of cauliflower rice and microwave 5 minutes. Take out of the oven and dump the cauliflower rice into the cheese cloth or a drainer. With gloves or mitts, squeeze out as much water as you possible can. Then set aside.

In a large mixing bowl, combine the 2 eggs with the 1/4 tsp of black pepper, 4 tbsp. of parmesan cheese, 2 tbsp. of dried basil, 3 tsp of dried parsley, 3 tsp of dried oregano, and the 2 tsp of garlic powder together.

Then add the cauliflower rice to the egg mixture. Mix until you have formed a large ball.

Place parchment paper on a baking sheet or pizza pan. Place the ball onto the parchment paper and slowly flatten it out into a bigger circle. Make sure that it is evenly spread out and that the crust isn’t breaking apart.