Cauliflower Pizza With White Truffle Oil

My family and I are trying to be low-carb in an attempt to be a little healthier and cut a few inches from the waste-line. We have planned a lot of meals around fish or seafood and vegetables. Last night, I decided to switch things up a bit a make cauliflower pizza with a few special ingredients. The recipe is as follows:

2 heads of cauliflower

4 eggs

1 clove of garlic

Salt and pepper

4 cups shredded mozzarella

2 cup shredded parmesan

Sun-dried tomatoes (in oil)

Marinated artichokes

Mushrooms (I used baby bellas)

10 basil leaves

White truffle oil


Preheat the oven to 450 degrees. Chop up the heads of cauliflower into smaller pieces. Heat up a pot of one to two inches of water until boiling. Place the cauliflower into a colander and allow to steam in the pot until tender. In a food processor fit with blade attachment, process the steamed cauliflower and the clove of garlic until smooth (you will need to do this in batches as all the cauliflower will not fit at once).  With a kitchen towel squeeze the water out of the cauliflower mixture by ringing it until dry. Put the drained cauliflower into a mixing bowl along with the eggs, salt, and pepper. Once combined place parchment paper onto a sheet pan and spread the mixture out until even. It should go to the edge of the pan. Cook the cauliflower mixture for 15 minutes.

While the cauliflower mixture cooks, chop up sun-dried tomatoes and marinated artichokes. (I used about a cup of the sun-dried tomatoes and a cup and a half of the artichokes.) Then slice the mushrooms and cook with olive oil in a pan until tender. Once the cauliflower mixture has cooked until golden brown, put on the toppings. Start with the mozzarella cheese, followed by the parmesan cheese. Sprinkle the artichokes and sun-dried tomatoes so they are evenly dispersed. Cook in oven for approximately 3 minutes or until cheese is melted. While the “pizza” is in the oven, roll ten leaves of basil into a cigar shape and slice into ribbons. Remove “pizza” from oven when done and sprinkle with white truffle oil and basil. Enjoy!



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