Recipe Redux: Mediterranean-Inspired Pizza

This month’s recipe redux challenge included one of my favorite foods – pizza! Some weekends when Will and I feel like spending a quiet evening at home, we will whip up a pizza like this one to enjoy while watching a movie. (Makes for a great date night!) Since Will is a low-carb guy, we have experimented with a few different cauliflower crust recipes. None of them have quite been able to truly mimic authentic pizza dough, but they are still very tasty. (As long as you don’t mind eating your pizza with a fork. I sure don’t!) The other great thing about the cauliflower crust? It’s gluten-free and packed with lots of fiber.

 For the more adventurous types, you can also experiment with making your own mozzarella cheese for your pizza like we do. You’ll be surprised by just how easy it is to make at home. We decided to top this version with some Mediterranean-inspired flavors – balsamic roasted shredded brussels sprouts, olives, and sun-dried tomatoes. Yum. The shredded balsamic brussels sprouts made it look a little funky for the pictures, but it was still super delicious! The recipe makes one 12″ round pizza – perfect for a cast iron skillet. 

Pizza

 

Pizza 3

 

Balsamic Brussels Sprouts Pizza
Serves 3
A healthy, homemade version of a family favorite food - pizza!
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Total Time
50 min
Total Time
50 min
Crust
  1. 1/2 large cauliflower floret, chopped (About 4 cups)
  2. 2 eggs
  3. 2 tablespoons coconut flour
  4. Dash garlic powder and thyme
Sauce
  1. 1 tablespoon chopped fresh oregano
  2. 15 oz. can tomato sauce
  3. 6 oz. can tomato paste
  4. 1/2 teaspoon thyme
  5. 2 cloves garlic, minced
Brussels Sprouts
  1. 1/2 cup shredded brussels sprouts
  2. 2 cloves garlic, minced
  3. 2 tablespoons olive oil
  4. 1 tablespoon balsamic vinegar
Toppings
  1. 2 cups mozzarella cheese, shredded
  2. Pitted kalamata olives
  3. Sun-dried tomatoes
For the Crust
  1. Place chopped cauliflower into a food processor and process until pieces resemble small grains of rice. (It should make about 2 1/2 cups of "rice".) Put cauliflower into a microwave safe bowl and cover. Cook for 5 minutes and allow to cool slightly on the counter. Pour cauliflower onto a cheese cloth and squeeze excess moisture out. Place back in bowl and stir in eggs, coconut flour, and seasonings.
For the Sauce
  1. In a small saucepan, combine all of the sauce ingredients and stir. Cook over medium heat until warm. Reserve 1 cup of sauce for the pizza. Refrigerate the leftover for dipping or freeze it so you have some on hand for future pizza making!
For the Brussels Sprouts
  1. In a medium pan, heat olive oil. Toss in Brussels sprouts and garlic. Cook over medium heat until Brussels sprouts begin to soften, about 10 minutes. Stir in balsamic vinegar and cook another 2 minutes. Remove from heat and set aside.
Assemble Pizza
  1. Preheat oven to 350 degrees Fahrenheit. Grease cast iron skillet with cooking spray. Press cauliflower crust into the bottom of the pan using your hands to spread it out evenly. Bake for 10-15 minutes.
  2. Remove crust from oven and top with sauce, cheese, and other toppings.
  3. Bake pizza another 10 minutes or until cheese begins to melt.
  4. Place under broiler for another 3 minutes until cheese is completely melted and crust begins to brown.
Dietitian Debbie Dishes http://www.fatgenius.org/dietitiandebbie/

Comments

  1. says

    OMG I am drooling over here, I am going to make ALL OF THIS – minus the cheese. Oh yes, yes yes! I might even make something very similar to this into a friatta for a very near future episode of my youtube show! :) Thanks for the ideaaa!! The Brussels Sprouts are truly the best part!

  2. says

    I like the idea of this – I’ve been eating a raw food diet, and I’m slowly mixing some cooked foods back in… and wow, have I missed pizza. I will definitely have to try this.

  3. says

    We tried this recipe out in our home. The result was edible, but the crust–such as it was–did not hold together as well as we’d hoped. And its favor and texture were probably not helped much at all by the addition of coconut flour. (Other cauliflower-based crust recipes do without it.) I’d like to say I’m sure I followed the directions correctly, but the absence of a clear quantity for the cauliflower or unambiguous guidelines for the crust dimensions leaves me guessing.

    The sauce recipe was simple and well suited for pizza; however it left us with a surprising surplus of sauce. I’m sure I’ll find something to use it in, but I don’t think I even used half of what the recipe called for–and there was quite a lot of sauce on the pizza itself.

    Leaving aside the crust and sauce-quantity problems, I would say that the recipe was really quite tasty. The mix of olives, brussels sprouts, and all worked quite nicely together.

    • DietitianDebbie says

      Hi James,
      Thank you so much for the constructive feedback! I added a note about the sauce (it freezes well for future use) and tried to add some more concrete measurements to the cauliflower. It’s true that it doesn’t hold together well – such is the dilemma with all cauliflower crusts that I have tried. However, if you don’t mind eating your pizza with a fork, which I usually do anyway, it works out well.

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