Eat damn delicious food and feel good about it!

Subscribe and get a free download of 10 healthy food swaps

Cauliflower Crust Hawaiian Pizza with Crispy Prosciutto, Kale, and Roasted Red Pepper

Jump to recipe

cauliflower pizza

[This Cauliflower Crust Hawaiian Pizza is my favorite new way to pizza party! 🍕]

One of my favorite dinners as a little person was English muffin pizzas.  I loved them so much because:

1. It was pizza.

2. We could all pick our own toppings (my favorite was black olives).

3. It was pizza, but on an English muffin!  How wacky and exciting!

This was my thought process as a 7 year old, but I still have similar feelings.  I still get to pick all the toppings myself (because I’m the cook, and that’s part of the deal), but I’ve now graduated from English muffin base to cauliflower crust. 

Maybe just as wacky, and definitely still exciting.

pineapple

When I first had the idea for this pizza, I knew that I wanted it to include pineapple… partly for the excuse to buy one and have it sit in my kitchen for a day or two. 

I mean, look at that thing.  I feel like pineapples just gives off happy, tropical vibes. 

DSC_0016

 

And when it sits in your kitchen for a few days, it’s like a pineapple air freshener. 

The best! 

cauli pizza 2

This particular pineapple served double duty as kitchen air freshener, and then (more importantly) cauliflower crust pizza topping. 

DSC_0015

It had a seat right next to one of it’s favorite food friends, the ham.

Prosciutto, to be specific.  In my opinion, Prosciutto was made to be eaten with fruit, and pineapple is no exception. I love prosciutto uncooked, but when you add it to a hot oven and let it hang out for a few minutes it gets salty and crunchy… like fancy bacon. 

The heat totally transforms it, and adds that crunchy texture that is so good.

DSC_0024

I grabbed some roasted red peppers from the olive bar at the grocery store, and my husband was super proud to see that they came from Greece.  He circled the bar of olives and antipasto items with a huge grin on his face.  “These are all from Greece!”

If it’s Greek, it’s good.  So naturally he approved of this topping as well.

DSC_0045

And the cauliflower crust.  Don’t for a second doubt the versatility of the cauliflower.  It gets pulverized, then hits a hot pan with a little garlic and few other pizza familiars.  It’s seriously amazing.

DSC_0015-2

And because it’s never a bad idea to squeeze in another veggie, I sauteed up a bit of kale and added that as well. 

DSC_0034

Picking the toppings is the best part of pizza night, after all.

Cauliflower Crust Hawaiian Pizza with Crispy Prosciutto, Kale, and Roasted Red Pepper

Total Time: 35 minutes

Serves 2

Ingredients

    For the Crust
  • 1 medium head of cauliflower (or 3/4 of a large head)
  • 1 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 2 cloves garlic
  • 1/4 cup grated parmesean
  • 1/2 cup shredded mozzarella
  • 1 egg
  • 1 tbs + 1 tsp coconut flour, or almond flour
  • drizzle of olive oil
  • pat of butter
    For the Topping
  • organic pizza sauce
  • shredded mozzarella
  • red onion slices
  • pineapple chunks
  • roasted red pepper
  • few slices prosciutto
  • 1 cup kale, chopped

Instructions

  1. Cut florets from head of cauliflower, discard the base. Working in batches, add cauliflower to food processor and pulse until florets are finely shredded. You will need about 3 cups of the "riced" cauliflower.
  2. In a large pan, heat drizzle of olive oil and pat of butter over medium high heat. Add cauliflower and saute. Add a big pinch of salt, oregano, onion powder.
  3. Mince garlic and add to cooking cauliflower. Continue to saute for 6-8 minutes.
  4. Preheat oven to 425.
  5. Transfer cooked cauliflower to a mixing bowl and allow to cool for 1-2 minutes. Add 1/4 cup of parmesan,1/2 cup of mozzarella, and coconut flour, and one egg.
  6. Mix to combine all ingredients.
  7. On a baking sheet, spread out a few pieces of prosciutto.
  8. Line a baking sheet with parchment paper. Spread cauliflower mixture and shape into pizza crust, making sure the layer is even and about 1/4 inch thick.
  9. Transfer both pans to oven. Remove the prosciutto after 10 minutes, and continue to cook the crust for another 10-15 minutes. (you want the crust to be golden brown and firm when you lift it a bit off the parchment paper.
  10. While the crust cooks, saute the kale for a few minutes with a drizzle of olive oil.
  11. When the crust is done, remove from oven, spread on pizza sauce and sprinkle with mozzarella. Break prosciutto into small pieces and add to pizza. Add the remaining toppings, and return to oven for an additional 5-10 minutes.
  12. Cut pizza into slices and serve!
http://reclaimingyesterday.com/cauliflower-crust-hawaiian-pizza/

pizza hold

No need to give up pizza in January!

 



Leave a Reply