Paladini Potpie

Adventures within The Crust!

Cauliflower Pizza



1820 – Eighteen hundred, and twenty PIZZAS! I figure that’s how many I’ve made in the last 30 years. Conservatively. Every Thursday has been Paladini Pizza Night as long as John and I have been married, so I’ve made at least a pizza a week for all those years – and that’s not counting the hundreds of pizzas I made before that when I worked at Circus Pizza 40 years ago.

CaptureI’ve seen some changes in the pizza world. We’ve gone beyond mama’s traditional pizza. Now we have pesto, barbecue sauce, and ranch dressing…bacon, chicken and garlic…pineapple, fresh tomatoes, sun-dried tomatoes, zucchini, and broccoli… My daughter even sprinkles whole kernel corn on hers.

So what could be new under the Italian-American sun?


That’s Italian for Cauliflower.

Cauliflower crust pizza!

Since I have reached “middle age” and begun keeping company with my Fitbit and Fitness Pal, I’ve been trying to find loopholes in my cooking to cut calories and improve nutrition, but still taste delicious.  And this cauliflower pizza fits the bill!


Wash and dry and chop 1 large head of cauliflower.IMG_2054

Put it in your blender to rice it. (Someone told me that Trader Joe’s sells packages of riced cauliflower if you want to save yourself the trouble of grinding it.)


Cook the riced cauliflower in the microwave until it is very soft.


Mash out the juice. I usually start early enough in the day so it can drain in a colander, and then I can press it till it is almost dry.


(I gave this recipe to my brother, Brian, and he put the cooked cauliflower into his juicer then threw away the juice and kept the remaining fiber. Way easier, but I don’t have a juicer.)


When the mashed cauliflower is cool or lukewarm, mix in 1 teaspoon of salt and two eggs.


Spoon it onto parchment paper on a pizza cooking screen,  and shape it into a circle like a pizza crust.

Bake for about 20 minutes at 400° until the bottom is starting to brown. If you want, you can remove it from the parchment paper and put it directly on your pizza screen.


Brush the top with pesto, or the pizza sauce of your choice.

Sprinkle with cheese, and top with toppings of your choice.

Bake again at 400° until cheese is well melted and veggies are cooked (usually about 15 minutes)



Brian, who worked at Circus Pizza with me, says this is the best pizza he has ever eaten. If I am completely honest, I have to say I still prefer my regular French bread crust pizza. But this is a wonderfully guilt-free and healthy alternative! It’s here to stay in the Paladini Kitchen.


Author: paladinipotpie

Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good! Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what? As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything! Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie. (Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!) John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah. And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb! I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!

5 thoughts on “Cauliflower Pizza

  1. Thanks!

    On Tue, Aug 16, 2016 at 4:04 PM, Paladini Potpie wrote:

    > paladinipotpie posted: ” 1820 – Eighteen hundred, and twenty PIZZAS! I > figure that’s how many I’ve made in the last 35 years. Conservatively. > Every Thursday has been Paladini Pizza Night as long as John and I have > been married, so I’ve made at least a pizza a week for all those” >

  2. Hey Sister. Brian was raving about this when I was out there, so I am to give it a try. No being the cook you are, I have neither a pizza cooking screen nor pizza pan. Can I use a sheet pan? This will be a real adventure. I love pizza and I love cauliflower. I’ll report back.

    What have you heard from Monica? I have an email, but it is from her Liberty days. Is is still valid?

    Talk with you soon. Love to John


  3. Hi Sis! I am sure it would work on a cookie sheet. I would put parchment paper on the sheet though, so you can lift up the edge and see how it’s browning. I think I would definitely preheat the oven first and maybe raise the temperature about 15 degrees. Just to make sure it’s nice and crispy before you put the cheese and other toppings on it. Let me know how you like it! (I’ll send you an e-mail about your namesake.)

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