I love having my girlfriends over for brunch, but since we get together often I am always looking for brunch food that isn’t heavy like your typical bacon, eggs, pancakes or French toast. Pizza for brunch is a great alternative and when made with a cauliflower crust it’s a perfect way to keep the fat and carbs down, and the veggie content up!
I heard about cauliflower pizza crust from a girlfriend of mine who is super health conscious and admit it took me a while to give it a try. While I’m all for healthier versions of my favorite foods they still need to taste as close to the real thing as possible…otherwise I don’t feel satisfied and end up looking through the cabinets for something else to nibble on as well.
Since I don’t have time to make it from scratch I went on the hunt for a pre-made frozen version that was light in “everything” but tasted amazing. I taste tested a few different brands and wasn’t really impressed…they all had a weird after taste and never really got crispy…then I found the Caulipower brand and it was perfect! It is low in calories, sugar, carbs, gluten free and gets just as crispy as regular pizza.
The heart of every home is in the kitchen and cooking with friends are some of the best memories made. I would suggest getting all types of yummy toppings and letting everyone make their own concoction….it’s always exciting to taste the different creations.
I like to have the basics on hand (see below) and then a variety of fresh cut veggies for toppings. You can also have some grilled chicken, or other meat toppings available…judge your crowd and provide a nice selection of at least 5 things to choose from aside from your basics.
Below are a few of my favorite combinations…and a list of the basics
Fresh Grated Parmesan
Fresh tomato sauce
Fresh diced heirloom tomatoes
White Pizza with Farm Egg:
Sprinkle Oilve Oil over the crust and top with fresh ricotta, fresh mozzarella, fresh parmesan, fresh mushrooms (shiitake, portabella, cremini). Cook until almost crispy, remove from oven and add an egg on top, put back in the oven for 3 minutes and remove…yoke should still be runny.
Spread crust with fresh tomato sauce, fresh mozzarella, fresh peppers, fresh basil, spinach, and sprinkle fresh parmesan on top.
Spread caramelized red onions, over the crust and top with pancetta, and a few dollops of fresh ricotta.
Note: To caramelize the onions, coat the bottom of a sautee pan with olive oil and a little butter
(1 tsp oil per onion), heat the oil til shimmering and add onions. Toss to coat with oil and slowly cook turning occasionally.
All Photos in this post by Marie Lombardo