Craving a pizza that's not just delicious, but also surprisingly healthy? Get ready to revolutionize your dinner with this mouthwatering Southwestern Roasted Cauliflower Pizza that will make you forget all about traditional wheat crusts! Packed with vibrant Mexican-inspired flavors and a low-carb base, this recipe transforms humble cauliflower into a crispy, cheesy masterpiece that'll have everyone at the table begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 2 servings
Ingredients
- 1 head of cauliflower, riced
- 1 cup shredded cheese
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup black beans, drained
- 1/2 cup corn
- 1/2 cup salsa
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Begin by preparing the cauliflower. Remove the leaves and stem from the head of cauliflower, then cut it into florets. Using a food processor, pulse the florets until they resemble rice grains. Alternatively, you can grate the cauliflower using a box grater.
- Transfer the riced cauliflower to a clean kitchen towel or cheesecloth. Gather the edges and twist to squeeze out as much moisture as possible. This step is crucial to ensure your pizza crust is not soggy.
- In a large mixing bowl, combine the riced cauliflower, shredded cheese, egg, cumin, and chili powder. Mix until all ingredients are well incorporated and form a dough-like consistency.
- Spread the cauliflower mixture onto the prepared baking sheet, shaping it into a round pizza crust about 1/4 inch thick. Use your hands or a spatula to create an even surface.
- Bake the cauliflower crust in the preheated oven for 20 minutes, or until it is golden brown and firm to the touch.
- While the crust is baking, prepare the toppings. In a small bowl, mix together the black beans, corn, and salsa until well combined. Set aside.
- Once the crust is done baking, remove it from the oven and carefully spread the black bean and corn mixture evenly over the top. If desired, sprinkle additional cheese on top for extra flavor.
- Return the pizza to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove the pizza from the oven and let it cool for a couple of minutes. Garnish with fresh cilantro before slicing.
- Serve your Southwestern Roasted Cauliflower Pizza warm, and enjoy this delicious and healthy twist on a classic favorite!
Tips
- Moisture is the enemy of a crispy crust! Always thoroughly squeeze out excess water from the riced cauliflower using a clean kitchen towel or cheesecloth.
- Use a food processor for the most consistent cauliflower rice texture, which helps create a more uniform crust.
- Don't skip the seasoning - cumin and chili powder are key to giving your crust that authentic Southwestern flavor.
- For extra crispiness, consider using a pizza stone or preheating your baking sheet in the oven before adding the crust.
- Experiment with different toppings, but keep them relatively light to prevent a soggy crust.
- Let the pizza cool for a few minutes after baking to help the crust set and make slicing easier.
- Fresh cilantro is not just a garnish - it adds a bright, fresh finish that elevates the entire dish!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 65mg
