For years, a recipe for making a healthier pizza crust from cauliflower has made the rounds. Although interested, I couldn’t find the enthusiasm to try making it. Like Tres Leche Cake, it was too labor-intensive to fit my criteria for a Hasty Tasty Meal. Thanks to Green Giant, that’s no longer the case.
Cauliflower pizza crust is pricey ($4.99 at my local grocery store), but is worth the investment if you’re craving pizza and can’t sacrifice nutrition. Yes, nutritional pizza is no longer an oxymoron.
I baked mine in my Power Air Fryer Oven 400°F but it works better in a conventional oven at 450°
Here’s how I made a sausage and mushroom pizza:
Reasonably Healthy Cauliflower Crust Sausage and Mushroom Pizza
Makes 2 2-slice servings.
- 1 frozen cauliflower pizza crust
- 1 8 oz. can low sodium tomato sauce
- 1 clove garlic
- 1 patty fully cooked turkey sausage
- 1 tsp. Italian seasonings
- 1 can mushrooms, rinsed and drained
- 1/4 cup onion, chopped
- 1/4 cup bell pepper, chopped
- 1 cup grated mozzarella and Parmesan cheeses (2/3 cup mozzarella and 1/3 cup Parmesan)
- cooking spray
- optional salt to taste
- Preheat oven to 450°.
- Remove cauliflower crust from its packaging. Prebake crust directly on the rack for 12-15 minutes.
- While crust bakes, combine sauce, seasonings (including garlic), and turkey sausage patty in a blender or food processor. Don’t overprocess. Stir in mushrooms. Also, grate cheeses if needed.
- Carefully remove crust from the oven using a pizza peel or large spatula.
- Spread the sauce over the crust and sprinkle the chopped onion and pepper.
- Cover with shredded cheese and return pizza to the oven, again placing it directly on the oven rack.
- Bake just until browned and bubbly (approximately 6 minutes). Carefully remove the pizza and allow it to cool for 3-5 minutes.
- Slice into 4 pieces and serve.