Grilled Eggplant Pizza with Cauliflower Crust
Tomatoes, Kalamata Olives, Garlic, Basil, Mint, Red Chile Flakes, Mozzarella
OK Low-Carb, Gluten-Free, Grain-Free, Vegetarian friends – this pizza is for you! Smoky grilled eggplant tops a pizza crust made of cauliflower. Grape tomatoes, kalamata olives, garlic, basil, and mint are tossed with a bit of olive oil, salt and red chile flakes then loaded on top of the eggplant. Sprinkled with shredded mozzarella then popped in the oven until everything is nice and hot – this pizza will delight everyone, but especially those who want to replace the dough. Cauliflower naturally has lower carbohydrates, higher fiber, and more nutrients than traditional flour-based pizza dough. This is a true veggie pizza.
How to Make a Cauliflower Pizza Crust
- 1 medium head of cauliflower
- 1 c. shredded parmesan cheese
- 2 eggs, beaten
- 1 t. dried oregano
- salt and fresh ground pepper to taste
- olive oil
Place cauliflower florets in the bowl of a food processor and pulse until they are the consistency of rice.
Place riced cauliflower in a bowl and microwave for 8 minutes, uncovered. Remove from microwave and let stand, stirring occasionally to release all the steam.
Combine room-temperature cauliflower with eggs, parmesan, oregano, salt and pepper.
Line a baking sheet with parchment. Brush the parchment with olive oil.
Dump cauliflower mixture onto the parchment and form into a pizza pie shape.
Bake in a convection oven for 14 minutes at 450°F, or until it is nicely browned.
Let cool to room temperature.
(Can be made a day ahead, cover and refrigerate over night).
How to Make Great Grilled Eggplant
Rub sliced eggplant with kosher salt and let sweat on paper towels for an hour, turning once, to remove much of the moisture. Then rinse off the salt, pat dry, and brush with olive oil. Grill over medium high heat. Make sure to slice the eggplant in generous portions so it doesn’t shrivel up on the grill.
Slice cooled eggplant into wedges. Place on top of the cauliflower crust. Sprinkle with shredded mozzarella.
Slice grape tomatoes and kalamata olives in half. Toss with a splash of olive oil along with minced garlic, chopped basil and mint, salt and red chile flakes. Place tomato mixture on top of the cheese. Sprinkle a bit more cheese on the top.
Bake in a 450°F oven for about 8 minutes or until the pizza is hot all the way through, and the cheese is melting.
#FallFest is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite autumn dishes. You might enjoy taking a peek at other CAULIFLOWER recipes from some fabulous bloggers below… and be sure to follow our very popular Pinterest Board with over 325,000 followers called Let’s Pull Up A Chair!
Feed Me Phoebe: Paleo Cauliflower Mashed Potatoes with Pumpkin Seed Scallion Pesto
The Heritage Cook: Easy Roasted Whole Cauliflower with Sriracha Butter (Gluten-Free)
Dishin & Dishes: Cauliflower Steaks with Curried Coconut Puree
Homemade Delish: Cauliflower Au Gratin
Healthy Eats: 6 Classic Comfort Foods with a Cauliflower Twist
Creative Culinary: Roasted Cauliflower with a Parmesan and Cheddar Cheese Frosting
Napa Farmhouse 1885: Six Recipes To Make You Fall In Love With Cauliflower
Elephants and the Coconut Trees: Cauliflower Patties
Taste with the Eyes: Grilled Eggplant Pizza with Low-Carb Cauliflower Crust
FN Dish: 6 Ways Cauliflower Can Stand In for Other Favorite Foods
Low-Carb, Gluten-Free, Grain-Free, Vegetarian, Delicious
Try a slice!