Just wanted to let you know that this post is sponsored by my MOO-velous friends over at The Midwest Dairy Association!
This Thai peanut cauliflower pizza is grilled, so it doesn’t get soggy! It’s a healthy, gluten free and lower carb meal, with a Thai twist, that the whole family will love!
Sometimes vegetables just blow my mind.
I mean, SOMEHOW SOMEWAY zucchini can be noodles OR turned into mason jar zucchini lasagna. Sweet potatoes can be used on Cajun burgers with sweet potato buns or to make a sweet potato salad.
Then, there’s cauliflower. Uhhhh. The possibilities? THEY ARE ENDLESS.
- Use it to relive your childhood and make cauliflower tater tots.
- Give yourself permission to eat the WHOLE bowl of cauliflower mashed potatoes.
- Or, my personal favorite, the CAULIFLOWER PIZZA.
I want Pizza Friday. Pizza Monday. Pizza Tuesday. LOW CARB PIZZA E’RYDAY I SAY.
I think you agree.
Cauliflower pizza is a pretty hip and trendy thing among the current food-eaters of the universe, who want to be healthy without staring at plate of leafy-green, rabbit-food ALL DAY LONG. Soooo, liiiike, that defines ALL OF US.[clickToTweet tweet=”Summer called, and it wants this #healthy Grilled Thai Peanut Cauliflower Pizza! @MidwestDairy” quote=”Summer called, and it wants this #healthy Grilled Thai Peanut Cauliflower Pizza! @MidwestDairy” theme=”style2″]
This cauliflower pizza crust recipe has got the perfect feeling of “comfort food” but it’s A-L-S-O got a mega-HEAPING dose of hidden veggies, and general real-food nutrition for your pizza loving souls.
You know what though? Imma take a very educated guess that you have probably experienced some NOT SO CRISPY-CRUNCHY cauli crusts on your journey to complete your inner goal of creating HEALTHY PIZZA. Cauliflower? It can be SOGGY.
Here’s 2 secrets:
- Grill it. CHEESE IT.
Sticking the crust RIGHT on the grill after baking it, ensures that the bottom of the crust gets exposed to DIRECT heat and cooks perfectly crispy-crunchy EVERY. SINGLE. TIME.
Cheese though? This is the TRU and REAL way to ensure your quest for the ULTIMATE healthy pizza is completed…right inside your HUNGRY BELLY. The way it melts and binds together all the wholesome, nourishing ingredients is surpassed by NOTHIN’. NADA. ZIP. ZERO. ZILCH.
You get the picture.
Adding cheese is also a VRY VRY delicious way to support your bones, as it packs bone-strengthening calcium, as well as muscle BUILDING protein. I feel like you and I can both agree that pizza that helps make us buff is a OBVIOUSLY a VERY good life choice.
Fun fact about Mozzarella cheese (which we’re eating here) is that it’s a lower lactose cheese. Natural cheeses like Mozzarella, Cheddar, Colby, Monterey Jack and Swiss are all lower lactose which means my lactose intolerant hubs?
HE CAN EAT THIS ‘ZA.
Cheese. Helping me feed MY MAN, while winning a gold-star-wife-award for delicious-nutritious eats.
Let’s talk flavor profiles for just a sec, ‘cause you’re probably like ‘WHAT IS UP WITH THAI PIZZA TAYLOR?’
Lemme just tell you. You’re gonna like it.
Honest life moment: when I create recipes my first thought is “can I make this with peanut sauce?” which is how the Asian healthy broccoli Salad and Thai slow cooker zucchini lasagna were born.
Something about the combination of creamy peanut butter, salty soy sauce and warm notes of spicy-sriracha just makes me WEEP tears of joy and FOOD LOVE.
Considering we are internet BFF’s, and enjoy putting the same foods into our hungry mouths, I feel like we’re on the VERY SAME peanut sauce TRAIN.
So, peanut sauce on a pizza. It’s a very logical thing that makes a WHOLE lot of sense as you munch through each layer of melty-ooey-gooey cheese, velvety smooth and CREAMY peanut sauce, crispy, charred peppers and dig RIGHT into that perfectly tender-yet-crisp, protein-packed crust made of VEGETABLES.
3 cheers for healthy pizza that’s bringin’ Pizza “Friday” to EVERY. SINGLE. DAY.
- 6 Cups Cauliflower, cut into florets (1 1/4 lbs)
- 3/4 Cup + 1 Tbsp Grated, reduced-fat Mozzerella cheese, divided (just over 3 ounces)
- 1 tsp Fresh ginger, minced
- 1 tsp Fresh garlic, minced
- 1/4 tsp Sea salt
- Pinch of pepper
- 1 Large egg white
- 1/2 Large red pepper, sliced
- Cilantro, for garnish
- Sliced green onion, for garnish
- Toasted sesame seeds, for garnish
For the sauce:
- 2 Tbsp + 1 tsp Natural peanut butter
- 1 Tbsp Peanut oil
- 2 tsp Fresh lime juice
- 1/2 tsp Agave (or honey)
- 1/2 tsp Rice vinegar
- 1/4 tsp Fresh ginger, minced
- Salt, to taste
- Preheat your oven to 400 degrees and line a pizza pan with parchment paper.
- In a large food processor, process the cauliflower into it is fine, and the texture of rice.
- Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.
- Dump the cauliflower into a thin kitchen towel * and ring out ALL the excess moisture. Once you think you've gotten all the water it, transfer it to another thin towel and ring out again. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust
- Then, pour the cauliflower onto a sheet of paper towel and use another paper towel to further press out some moisture. Then, place it back in the large bowl.
- Add in 1/2 Cup of the cheese, reserving the rest for later, the ginger, garlic, salt and a pinch of pepper. Stir until well combined and then add the egg white, mixing until well combined.
- Divide the cauliflower into 2 balls (about a heaping 1/2 cup each) and flatten each onto on the pizza pan, leaving a ridge for the crust. Your crust should be roughly 5.5 inches across.
- Bake until golden brown, about 25-30 minutes. Additionally, pre-heat your grill to medium-high heat.
- Once the pizza is golden, remove from the oven and turn the oven to HIGH BROIL. Sprinkle 1 Tbsp of the remaining cheese onto each Pizza (a total of 2 Tbsps) and broil until melted, only about 2-3 minutes.
- Use a pancake flipper to gently slide the pizza crusts onto the grill. Additionally, place the sliced red pepper on the grill. Cook until the bottom of the pizza is charred and begins to crisp, about 3 minutes.
- While the pizza cooks, whisk all the ingredients for the sauce together in a medium bowl.
- Gently remove the pizza and peppers from the grill. Divide the sauce between the 2 crusts, followed by the red peppers, a sprinkle of cilantro and green onion, and the remaining cheese (and 1 1/2 Tbsp of cheese per pizza.)
- Place back onto the grill until the cheese is melted, about 2-3 minutes.
- Sprinkle with sesame seeds and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
THIS POST IS SPONSORED BY THE MIDWEST DAIRY ASSOCIATION. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN.
KEEP IN TOUCH WITH THE MIDWEST DAIRY ON SOCIAL MEDIA: FACEBOOK / TWITTER / PINTEREST / INSTAGRAM!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! ????
STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER,FACEBOOK AND PINTEREST!
This post may contain affiliate links, but I would only recommend products I love. Thanks for supporting FFF!
Leave a Comment