Happy Foodie Friday! Before we get into today’s “real” recipe, I want to point out that my recipes have been featured in TWO exciting places recently! First … Amelia, who blogs at Eating Made Easy, asked me to create a salad for her Salad Month, and my recipe is featured on her blog! My salad is called “Winter Bliss Salad with Honey Balsamic Vinaigrette.” Go check it out!
Second, Canada’s lifestyle and news online portal, The Loop, picked up my Super (Bowl) Veggie Fries to highlight in their gallery of 10 easy appetizers for your Super Bowl party!
OK, now on to today’s recipe. If you read a lot of healthy living blogs, I can guarantee that you’ve heard about cauliflower crust. After all, “cauliflower is the new kale” for 2014, and cauliflower is popping up in recipes all over the place. My Healthy Cauliflower Chicken “Fried Rice” is actually my most popular recipe ever (and I have another version coming next week!), and I’ve tried cauliflower in some of the most unsuspecting recipes … including these cauliflower pancakes from Sprint2TheTable, which I added spinach to and loved!
Google gives 4.5 million results for “cauliflower crust,” so I’m certainly not going to claim mine is the very best out there. But it IS incredibly easy, incredibly healthy, and you can’t go wrong with a delicious “excuse” to enjoy a classic favorite! Plus, the mix of toppings puts such a fun spin on a traditional pizza! Whether you enjoy it for the Super Bowl (with your Super (Bowl) Veggie Fries and your Creamy Kale Artichoke Dip!) or try it sometime later, I hope you enjoy this recipe!
Asparagus Feta Pizza on Cauliflower Crust
Ingredients for Crust
- 100g raw cauliflower, riced in the blender or food processor (this is about 2/3 cup; see my instructions here)
- 50g raw zucchini, also riced in the blender or food processor (this is also about 2/3 cup)
- 1 large egg (or 1/4 cup egg substitute)
- 1 Tbsp. almond meal
- 1 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. garlic powder
- 1.5 Tbsp. hummus (I used Pita Pal red pepper hummus)
- 1 Tbsp. tomato sauce
- 6 spears asparagus
- 1/2 tomato, sliced thinly
- 2 Tbsp. feta (I used President herbed feta, which I bought because it was on sale and surprisingly really enjoyed! I recommend purchasing organic dairy if / when you can!)
- pinch of salt and pepper
- Rice your cauliflower and zucchini, and place in a bowl. Heavily blot cauliflower and zucchini with paper towels to try to soak up additional liquid. Try to get it as dry as possible – your crust will stick better this way!
- Add all other crust ingredients, and stir until well combined.
- Pour “batter” into a large skillet, sprayed with cooking spray or olive oil. Don’t flip until you see bubbles coming through – you want the crust to harden up so you can actually grab your pizza!
- Once your crust looks done on the bottom side, flip over (carefully!) and cook through.
- You can freeze extra pizza crusts for a quick meal in the future (I did!).
- If you’re going to make your pizza now, preheat your oven to 400 degrees.
- Place asparagus on a baking sheet lined with foil and sprayed with cooking spray or olive oil. Spray again on top of asparagus. Roast asparagus for 7 minutes, remove from oven, and flip oven to broil (high).
- Spread hummus on pizza crust, then top with tomato sauce. Lay sliced tomato and roasted asparagus on top, and sprinkle with feta, salt, and pepper. Broil for 4-5 minutes, or until feta begins to brown slightly.
- Slice and enjoy!
If made according to this recipe, the entire pizza will have 226 calories, 6g fat, 26g carbs, and 22g protein. The crust alone has 113 calories, 4g fat, 10g carbs, and 10g protein.
So tell me in the comments … What are your favorite pizza toppings? What are you going to be munching on during the Super Bowl?