Personally, I am not a fan of the various cauliflower pizza crusts, but I’m a huge fan of cauliflower, especially cauliflower rice. Since I follow a paleo lifestyle I wanted to create a recipe that would offer all the flavors of a traditional pizza. I also wanted it to be a healthier version. So this recipe is what I call a spurge recipe, because I do use pepperoni and Parmesan cheese, but it’s so much healthier than pizza. This can be a meal or a side. I have served it with Buffalo Chicken Lettuce wraps for a healthier take on the traditional Buffalo Pizza and Wings.
Serves 2 as main meal or 4 as a side dish
6 cups frozen cauliflower rice or if using fresh, lightly steamed and cooled.
1 cup marinara or pizza sauce. Here is my favorite one: http://wp.me/p6weXs-78
1 cup of diced Applegate Naturals Uncured Pepperoni or if available, Battistoni Uncured Beef Pepperoni (About ½ the package)
½- ¾ cup Parmesan cheese
Optional 1 container baby portabella mushrooms, cleaned, sliced and sauteed in 1 tsp. avocado oil (or any other veggies you may want to add)
Preheat oven to 440F
Line a large cookie sheet with parchment paper and spread cauliflower rice out in an even layer in the cookie sheet. Roast, on the middle rack of your oven, stirring every 10 minutes for 20-30 minutes. You want to cook the cauliflower till it is starting to slightly brown. During the last 10 minutes, remove from the cauliflower from the oven and incorporate the marinara or pizza sauce and optional mushrooms. Return to oven for another 5-10 minutes, making sure the mixture doesn’t burn. At this point, remove from oven and sprinkle top of mixture with the Parmesan cheese. Return to oven and watch carefully. You want the cheese to melt and start to lightly brown, just like a great traditional pizza would look like.