Back in June, Kourtney Kardashian detailed her diet and detox plans on her app, and revealed that she's following a low-carb diet, and basically loves substituting cauliflower rice for actual rice. So we found a pizza recipe that checks all the boxes and basically get you a bod like KK. Er, maybe not exactly but it won't hurt either. This simple "basically carbless" cauliflower pizza involves only 10 ingredients and is totally adjustable based on your favorite pizza toppings.
This clean recipe comes from Hot Mess Kitchen($20, amazon.com), a collection of delicious yet realistic recipes for the amateur cook. If you’re a minimalist cook like I am, you might be super intimidated by any recipe that uses fancy-schmancy cooking terms or requires two different knives to cook a single dish. Thankfully, Gabi Moskowitz, co-producer of Young & Hungry and Miranda Berman, writer at The Mindy Project not only share tips for eating clean on a budget, but also make us laugh our way through the kitchen with hilarious and relatable personal anecdotes—the foreword is even written by Mindy Kaling.
Whether you’ve never stepped into a kitchen or you’re just looking to expand your cooking repertoire, from recipes like “My Ex is Engaged Enchiladas” to “Quarter-Life Crisis Queso,” this new cookbook has a recipe for every kind of hot mess.
Read on to learn how to make this guilt-free cauliflower pizza for your next lazy night in.
Basically Carbless (Not That We Care) Cauliflower Crust Pizza
1/2 large cauliflower, cut into florets
2 eggs, lightly beaten
2 tablespoons extra-virgin olive oil, divided
1/2 cup grated Parmesan, plus more for topping the pizza
Pinch of salt
1/4 cup sauce of your choice (tomato, pesto, romesco, etc.)
1 cup shredded mozzarella cheese
1-2 toppings of choice (we love sliced bell pepper, pepperoni, mushrooms, olives, and caramelized onions)
Fresh herbs—we like sliced basil and chopped parsley (optional)
Red chili flakes (optional)
How to Make It
Preheat the oven to 400°F.
Place the cauliflower florets in a food processor and puree until the mixture resembles ricotta cheese and each grain is about the size of a piece of couscous. TIP: If you can’t seem to get the right consistency, or if a few whole florets remain after pureeing, try adding enough water to cover (usually about 2 cups) and puree as if you are making soup. When all the cauliflower has been completely processed, strain it in a ne-mesh strainer.
Scrape the cauliflower into a microwave-safe bowl and microwave it on high for 5 minutes.
Carefully scrape the microwaved cauliflower puree onto a clean dish towel.
Very carefully (using a second towel if necessary to protect your hands) squeeze out as much liquid as possible. Get it as dry as you can.
In a mixing bowl, combine the cauliflower, the eggs, 1 tablespoon of the olive oil, the Parmesan, and the salt. Mix together to make a thick batter.
Line a baking sheet with parchment paper.
Scrape the batter into the center of the parchment. Gather the batter into a ball shape.
Wet your hands and carefully pat the batter into a circle, making it as thin as possible.
Drizzle the cauliflower circle with the remaining 1 tablespoon of olive oil and use your hand or a pastry brush to spread it all over the circle.
Bake for 30 minutes, or until the crust is nicely browned and a little crisp.
Remove the crust from the oven, but leave the oven on.
Place a piece of parchment paper over the top of the cooked crust.
Carefully flip the whole thing so the bottom is facing up.
Remove the top layer of parchment (what was previously the bottom layer).
Top your pizza with sauce, cheese, and anything else you like. (I encourage you to go light on the toppings—the crust is sturdy but not as sturdy as conventional pizza crust.)
Bake for 20 to 22 minutes more, until the cheese is browned and bubbly.
Slice and serve, topping with fresh herbs and red chili flakes if desired.