Pizza crust traditionally is dough, but as people look for healthy alternatives to pizza crust, vegetable crusts are becoming more popular. The purpose of a pizza crust is to simply be a plate for other items. Tortillas, Portobello mushrooms and making crust with zucchini and cauliflower are ways to incorporate vegetables into your diet and form perfect pizza crusts. Experimenting with pizza crust alternatives is a great way to eat healthy and have fun cooking.
Zucchini pizza crust is a healthy alternative to flour, water and oil. Zucchini, eggs and shredded cheese mix with flour, water and oil to make a healthier crust. A zucchini pizza crust takes less oil because it has eggs. This crust is low in carbohydrates and high in protein because of the eggs and cheese. Cream cheese also makes a healthier zucchini pizza crust. The taste of the crust is flavorful and the texture is less doughy and more thin and crispy.
Tortilla pizza crusts are a healthy alternative to a fattening dish that has become a staple food in many people’s diet. Tortilla pizza has a thinner crust than flatbread pizza and you have the choice of corn or wheat tortillas. This is an important choice for people who are gluten intolerant. Toppings for the tortilla pizza tend to be vegetable and cheese and not meat. The tortilla is not thick enough to absorb the grease of the meat or hold its weight.
A Portobello mushroom cap can make an excellent pizza crust alternative. The mushroom needs to be cleaned of the dark fins on its underside. The fins on the Portobello mushroom discolor any food that comes in contact with it after cooking. Once cleaned, the mushroom cap is grilled or baked until tender; prior to cooking brush extra virgin olive oil in the cap and flavor with herbs and seasoning and keep the sides of the mushroom cap intact. After cooking, let cool and then fill with your favorite pizza toppings and put in an oven to melt the cheese and heat the healthy alternative pizza through.
Cauliflower pizza crust is a great alternative to flour based pizza dough. This alternative uses no flour, only cauliflower, egg, mozzarella cheese, fennel, oregano and parsley. The cauliflower takes some preparation to be ready for making pizza crust. It needs to be cooked and riced before it is the right consistency for pizza crust. Shred the cooked cauliflower on a cheese grater; this process is ricing the cauliflower. Cook the cauliflower pizza crust in a high temperature of 450 degrees Fahrenheit for no longer than 15 minutes. Remove from the oven and let stand to cool. Once cooled, traditional pizza toppings including cheese are set on top. Set the pizza under the broiler to melt and warm.