At Shrub Oak International School, we continually look for opportunities to help our students explore healthy eating, hands-on learning, and life skills through food. This week, our students dove into the world of nutritious cooking by preparing their own homemade cauliflower crust pizzas. With guidance from staff and support from our culinary team, our students chopped, stirred, seasoned, and baked—with great enthusiasm and delicious results.
Cooking is an integral part of our curriculum because it engages multiple senses, promotes independence, and strengthens executive functioning. For our students, it is also a chance to practice communication, follow directions, and develop fine motor skills in an engaging and meaningful context. Choosing to make a cauliflower crust pizza offered not only a fun twist on a traditional favorite but also an opportunity to learn about alternative ingredients that support a balanced diet.
Students learned that cauliflower is low in carbohydrates and rich in fiber, vitamin C, and antioxidants. By using cauliflower instead of flour, we reduce the gluten content while still achieving a satisfying, crisp crust.
The process of making the crust was both educational and enjoyable. Students began by grating and steaming fresh cauliflower, then squeezing out the excess moisture—a step that required teamwork and patience. They added almond flour, olive oil, shredded cheese, and a flaxseed “egg” to bind the crust, along with oregano and garlic powder for flavor. Forming the crust on parchment-lined baking sheets allowed students to express themselves creatively as they shaped their individual pizzas.
Once the crusts were baked until golden brown, students layered on tomato sauce and mozzarella. The final results were both visually impressive and delicious.
Here is a version of the cauliflower crust pizza recipe we used:
Dairy-Free Cauliflower Crust Pizza
Ingredients:
- 1 medium head cauliflower (about 4 cups grated)
- ¼ cup almond flour
- ¼ cup dairy-free shredded cheese (optional, for binding)
- 1 flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, mixed and rested)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp oregano
- Pinch of salt
Instructions:
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Grate cauliflower, steam for 5–7 minutes, and then let cool.
- Once cooled, place in a clean towel and squeeze out as much moisture as possible.
- In a large bowl, mix cauliflower with almond flour, flax egg, olive oil, cheese (if using), and seasonings.
- Press mixture into a thin circle on the baking sheet. Bake for 20–25 minutes or until golden.
- Add sauce and toppings, then return to oven for 10 more minutes.
Cooking projects like this are more than just meals—they are experiences that build confidence and curiosity. At Shrub Oak International School, we believe these small moments in the kitchen are powerful building blocks toward a healthy, empowered future.
