Putting it all on There: Cauliflower Crust Pizza with BBQ Shrimp and Veggies
I don’t think I had my head on straight when I grocery shopped this week. The fridge, freezer and pantry are stocked with the most random ingredients. It’s really working my culinary brain, that’s for sure.
Well, I decided I wanted to use certain things for last night’s dinner and this is what came out of it. Random, but packed with nutrients and deliciousness. I just simply couldn’t NOT share this with you!
This is a light option to satisfy pizza cravings without packing on the pounds, but I also made a Shrimp Poboy Pizza, if you want something a bit more indulgent.
BBQ Shrimp & Veggie Pizza with Cauliflower Crust
Cauliflower Crust (recipe below)
Cooked shrimp (I used frozen shrimp, thawed and marinated in BBQ sauce)
Cooked spinach (I microwaved some frozen spinach)
Mushrooms (cooked or not, your choice)
Shredded cheese (I used Italian blend cheese)
Salt & pepper to taste
BBQ sauce (I used Sweet Baby Ray’s honey BBQ sauce)
Cauliflower Pizza Crust:
1 medium-sized cauliflower head, washed and cut into pieces
1/4 tsp salt
1/2 tsp of each dried, crushed basil & crushed oregano
1/4 cup shredded Parmesan cheese
1/4 cup mozzarella cheese
1 egg white
Preheat the oven to 450F.
Place the cauliflower in a food processor or blender and pulse until the cauliflower is finely ground.
Remove the ground cauliflower from the processor/blender and place in a microwave-safe bowl. Cover the bowl loosely with plastic wrap and microwave for 3 minutes.
Place the (hot!) cauliflower onto paper towels and blot out extra moisture with more paper towels. You can also use a clean dish towel, if you’d rather.
Combine dried cauliflower with the cheeses, herbs and salt.
When everything is mixed, add the egg white and mix again until combined.
Line your pizza stone or pan with parchment paper and dump the cauliflower mixture onto the parchment paper and form into a 12-in. diameter crust with a thickness of ¼ inch and bake for 8-11 minutes, or until the crust is golden-brown and looks crispy at the edges.
Remove from the oven and top with BBQ sauce, spinach, shrimp, mushrooms & cheese.
Bake for another 5-7 minutes.
Crust recipe adapted from Umami Holiday
“Hungry monster” is Renee from http://attackofthehungrymonster.blogspot.com/, a cooking and (occasional) crafting site. She’s a self-taught home chef who likes to put her own spin on classic recipes. Go visit her blog and say hi. Or follow her on Twitter @athungrymonster, Instagram orPinterest.