Cauliflower crusted pizza is so delicious, easy to make, and low in calories that you will want to add this recipe to your "make it often" repertoire! Seriously, it has 66% less calories than the average slice of cheese pizza, ringing in at about 100 calories per slice.
Here is how to do it step by step:
Place riced cauliflower in a microwaveable container, cover it, and then microwave on high for 3-5 minutes until it is just tender. If you don't have riced cauliflower you can put it in food processor and pulse lightly until it is in small rice-like pieces. Blot the cooked and riced cauliflower in paper towels to remove all excess water.
Place the cooked and dried cauliflower in a mixing bowl. Add a half cup of Panko bread crumbs and a half cup of grated Parmesan cheese and mix well. Season with a little Italian seasoning and garlic salt.
Place parchment paper on top of a square, steel pizza pan or baking pan. Spray with a little cooking oil spray.
Spread the cauliflower crust in a think rectangle.
Bake the cauliflower crust in the oven for 22 minutes at 450 degrees F. It is done when it is golden brown on the top and crispy on the edges.
Top with a little marinara sauce or salsa, spreading thinly. Do not add too much or you will make the crust soggy. Then add 1 cup each of sliced mushrooms and arugula. Top with 2 tablespoons of grated Parmesan cheese.
Bake for 10 minutes at 400 degrees until the cheese is melted and golden. Remove from the oven.
Top with sliced green onion. Cut into squares. This recipe will serve 2-3 people and make 6 squares.
The flavor of the crust reminds me of a Parmesan cracker. Recipe with nutrition analysis, how-to video, and PDF print button is here for FAH members.