A few years back, I tried making “cauliflower pizza” that ended up falling apart in my hands (but it was delicious). Recently, a friend of mine started making cauliflower pizza, so I wanted to give it another go. I’ve been researching different methods to try and come up with one that I think will work. Since it’s summer and we love to have BBQ pizza parties at our house, I decided to try it on the grill! And here it is! I am proud of this one; it’s cooked outside, it’s extremely satisfying, and suuuuuper yummy! Enjoy!
Health tips: diabetes friendly, kid-friendly
Ingredients: 3-4 servings (depending if you cut 6 or 8 slices)
- 1 medium head of cauliflower, use floret tops (see notes under steps)
- 2 eggs
- 1 tsp garlic salt
- 1/4 cup Parmesan cheese
- 1/4 cup mozzarella cheese
- 1/4 cup fresh basil, chopped
- 2 TBS flour of your choice (I used coconut flour)
- chicken stock (optional; see step 2)
- Your favorite pizza toppings (I used pepperoni and mozzarella cheese)
Notes: You can buy already “riced cauliflower” or “cauliflower rice” in your fresh produce section or frozen vegetable section in your super market or Trader Joes. If you cannot find it, just cut off the florets from a head of cauliflower and pulse them in a food processor until they look like snow (see photos below). It should make about 2 1/2 cups.
1. Preheat a pizza stone on your BBQ to 450-500 degrees. Turn one side of your BBQ to high and one side to low. Lay the stone on the low side. (Additionally, you can make this pizza in your oven by cooking it at 450).
2. You can cook the cauliflower rice in a covered pot with a half cup of chicken stock for 5 minutes, then drain. OR you can steam the “rice” (no stock needed) in a microwaveable steam bag for 5 minutes. Pour rice onto a clean kitchen towel and let cool until it can be handled. Squeeze out the excess liquid from the cauliflower (see photo below; this is an important step. This will help the cauliflower stay together and not fall apart). This should make about 2 1/2 cups. Discard the liquid.
3. In a bowl, combine the cauliflower, cheeses, basil, garlic, flour, and egg. Mix well and spread on parchment paper sprayed with cooking spray. Make sure the “dough” is not too thick (about 1/4 to 1/3 inch thick).
4. Carefully transfer the pizza (aong with the parchment paper) to the heated pizza stone on the BBQ. I did this with a flat cookie sheet. “Bake” on the BBQ for 15-20 minutes until the pizza starts to get a golden color. Carefully take off with the flat cookie sheet. Add your favorite toppings of choice (I added cheese and pepperoni). Slide back onto the stone for another 7-10 minutes. That’s it! Let cool for a few minutes, slice, and enjoy!