Deep-Dish Cauliflower Crust Pizza
A little forethought goes a long way to speed up prep. Thawing frozen cauliflower rice saves you the time and effort of cooking and cooling it. You simply squeeze it dry and proceed with making the crust. If using fresh cauliflower rice, cook it according to directions, cool it, and proceed with the instructions below. The cauliflower combines with eggs, a little gluten-free flour, and mozzarella cheese and is pressed into a cast-iron skillet, where it prebakes until golden brown and crisp. The turkey and pepper filling has classic pizzeria flavor, thanks to a little fennel seed—the spice makes the lean turkey taste like Italian sausage.
Uncooked cauliflower rice
6 cup(s), frozen, thawed
Gluten-free all-purpose flour
Shredded part-skim mozzarella cheese
6 oz, (about 1 1/2 cups)
2 large, lightly beaten
1 cup(s), chopped, chopped, finely chopped
Green bell pepper(s)
1 small, finely chopped
Uncooked 99% fat-free ground turkey breast
Jarred fat-free marinara sauce
- Preheat oven to 425°F. Spread cauliflower rice onto several layers of paper towels; squeeze tightly to extract as much moisture as possible. Place cauliflower rice in a medium bowl. Stir in flour, garlic powder, salt, 2 ounces cheese, and eggs.
- Heat a 10-inch cast-iron skillet over medium heat. Spray pan with cooking spray. Spoon cauliflower mixture into pan and press into bottom and up the sides of the pan using a rubber spatula. Cook 5 minutes. Place pan in oven and bake at 425°F until crust is golden brown and crisp, about 25 minutes.
- Meanwhile, heat a large nonstick skillet over medium heat. Spray pan with cooking spray. Add onion and bell pepper; cook 3 minutes. Add turkey and fennel seed; cook, stirring to crumble, until turkey is cooked through, about 4 minutes. Stir in marinara sauce; cook 3 minutes.
- Spoon turkey mixture into baked crust. Top with remaining 4 ounces cheese. Bake at 425°F until cheese melts and begins to brown, 10-12 minutes. Cut pizza into 8 wedges.
- Serving size: 2 wedges