Cauliflower Pizza Casserole is a healthy pizza casserole with less mess than the cauliflower pizza crust, but even more delicious (more toppings and more cheese!) – Gluten Free
Hello out there to the normal world! I feel like I’m currently living in a world of confusion, chaos, and lack of control. Yesterday we got the keys to our new house and I had a breakdown, who does that? I think I’m just so overwhelmed by the fact that it feels like we are never gonna be settled.
The movers don’t come until Saturday so we can’t move in until then and there is the matter of the renovations. As it stands the kitchen does not have enough space to unpack all my stuff. We are building in more cabinets in the dining room and in the kitchen so I will have enough space exactly the way I want it, just not right away.
After living in a temporary situation, traveling twice and coming home to chaos all I want is ORDER and organization in my life. If one more person tells me “it will be okay, it will be set up by the holidays” I think my head might balloon and then explode. It’s just cabinets, I KNOW it will be okay, but patience is not a virtue of mine, okay?
Anyways, this is an old HH recipe but one of our favorite recipes that we make all the time. Below you will find more relevant rants from the original post, enjoy!
Let me be honest, I love the low carb fantasticalness of the wildly popular cauliflower pizza crust, but I HATE the process of making of it. Have you ever made it before? First, you have to shred or process it; then you have to steam it, then you have to WAIT FOR IT TOO COOL.
This is the hardest part for me because who has 30 minutes to sit around and wait for cauliflower to cool? Ain’t nobody got time for that. The next step is to wring the cauliflower as dry as possible with all your mighty might.
Two things: First, I never wait for it to cool all the way, so I end up burning my hands trying to wring scalding hot water out of the cauliflower (this often happens when defrosting frozen spinach as well). Second, one time I immediately threw the towel I used to wring the cauliflower dry in the washer AND FORGOT ABOUT IT.
Two days later our apartment smelt like the worse giant cauliflower fart bomb EVER, it took us a while to figure out where the smell was coming from too. Ya, needless to say, I have a love-hate relationship with cauliflower pizza crust.
I love how it tastes and the low carb aspect; I hate making it. For this recipe idea, I initially tried to make a cauliflower pizza crusted quiche. It came out okay, but I didn’t love it plus it involved the aforementioned said disasters.
So this time I thought, let’s just mix it up and throw it in the oven and see what happens. What happened was magic, delicious, low carb cheesy pizzas with half the work and all the flavor of a cauliflower crust pizza.
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Cauliflower Pizza Casserole
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Cauliflower Pizza Casserole
Ingredients
- 1 yellow onion chopped
- 1 T minced garlic
- .75-1lb ground chicken I bought basil but you could easily buy regular and mix with ¼ cup fresh chopped basil or use Italian sausage
- 1 medium head cauliflower
- 1/2 cup Grated Parmesan Cheese
- 1 cup liquid egg whites
- 2 large eggs
- 14 ounces pizza sauce
- 1 T pizza seasoning or 1tsp basil, 1tsp oregano, and 1 tsp graham masala
- 1/3 cup chopped parsley
- 1/2 cup mozzarella
- optional - pepperoni topping
Instructions
- Preheat oven to 375F.
- Place a large pan over medium-high heat. Sauté onion and garlic about 5 minutes until translucent and tender.
- Add ground chicken and sauté until cooked all the way through, about 10 minutes.
- Cut cauliflower into florets, wash, and shred using the shredder attachment of your food processor or a hand shredder.
- Spray the bottom of a 9x13 baking dish with cooking spray and layer bottom with shredded cauliflower and then add the meat/onion mixture.
- Whisk eggs, egg whites, pizza sauce, pizza seasoning, and parmesan together in a small bowl.
- Poor egg mixture over cauliflower/meat and mix until combined. Top with ½ cup mozzarella and 1/3 cup chopped parsley. Optional to top with pepperoni!
- Bake 60 minutes at 375F. 30 Minutes covered with foil and 25-30 minutes not covered with foil. It’s done when a crust forms on the outside and is completely set (doesn’t jiggle when you shake it.) Let Stands 10-15 minutes.
Notes
Nutrition
Makes 6-8 servings, for 6 servings:
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