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
Ingredients for Toppings
- 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.
And just in case you think I never go for the “real thing,” here’s the cauliflower crust with tomato sauce, regular cheese, and basil … just as good!
So tell me in the comments … What are your favorite pizza toppings? What are you going to be munching on during the Super Bowl?
I wish you all lived closer to me so I could just come over to eat instead of being too lazy to cook it and sitting here just drooling all over my computer. Man you make my meals look BOOORRRRRing! 🙂
Haha!! Come on over any time! Some of my meals are “boring,” too, don’t worry :).
Congrats on the two recipe features!
What a genius idea to cook the base in a skillet- I’ve never thought of that! I also love how you didn’t put cheese in the crust- I never do because I want to overload it on top!
PS Do you mind me asking what editing tool you use for the text written on the picture? It looks awesome!
Thanks so much, Arman! I agree with you on cheese in the crust – I’m all about the cheese, but if there’s some on top I don’t think you actually taste it much in the crust. And the eggs were a good enough binder for me! And thanks for the comment on the pictures – I use PicMonkey most of the time, although I’ve been transitioning to simple Power Point every once in a while since it’s SO easy for me (I spent half my life in Power Point at work so I know it well). I’ve been pretty pleased with Pic Monkey, though!
This looks great!! I can’t wait to try 🙂
I hope you try it, Nellie!
That salad picture is super cool and all of your recipes sound delicious!
I’m so sorry I’ve been absent around here lately. Moving SUCKS. Like for real sucks but I promise once I’m settled Ill be back stalking your life and I feel like we also need to revive those emails. I want to hear about how your new days are treating you!!
Thank you for commenting on my salad picture – makes me so happy! And please – don’t ever apologize for being absent on my blog. I love it when you DO stop by, and I totally know how life gets in the way. You have your hands full, lady! Hope moving is as pain-free as possible, and YES, I’d love to start our emails up again – give me a nod when things calm down a tiny bit :).
You are a genius for making the crust on a skillet!!!! I’ve always had trouble with the crust in the oven, but now I want to give it another try!
Haha, that’s the exact reason I came up with the skillet … I just knew my oven attempts wouldn’t come out right 🙂
I was already planning my cauliflower crust for the Super Bowl… but this… in a skillet?! I wonder if mine would work that way. I’m going to try it in a oven-safe pan just in case. Brilliant idea!!!
I thought I needed the extra help of the round skillet to get my crust to turn out OK :). Let me know if you end up trying your recipe in an oven-safe pan (good idea!)
I can NOT wait to try cauliflower crust.
Never had it. And, pizza is one of my favorite foods that I miss having.
This is exciting for me !!
I hope you like it, Mom!
Yum! this looks pretty delicious I Would have never thought of those combinations!
Not sure what we will be munching on during the super bowl yet. I am looking forward to coming up with something yummy that’s for sure!
I hope you do find something delicious, Sara!
Looks great! We are likely going to have spicy broiled chicken drumsticks (a compromise from fried wings) and a nachos / bean dip variant (again, slightly more healthy).
One thing on the recipe – for those with nut allergies, apparently ground flax seed is a good substitute for the almond meal. (many places I found suggested coconut, but those with nut allergies sometimes have coconut sensitivities as well)
Enjoy the party! Oh – and so excited for the ‘delivery’ you posted on Instagram!
Love your healthy compromises!! And thanks for the tip on ground flax seed. I guess I have never thought about a substitute, but as always … Lisa to the rescue! And thanks for your support on my brochures 🙂