Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

By: Chef Laura Bonicelli 

Cauliflower Crust Margherita Pizza is a healthy, delicious twist on a classic. Buy your ingredients at your favorite Farmers Market! 

head of cauliflower

About Cauliflower Crust Margherita Pizza

Cauliflower Crust Margherita Pizza is flourless and uses cauliflower instead of flour. You may have noticed that cauliflower has been elevated to a new level in recent years because chefs started using it in new ways. Take, for example, cauliflower rice; it’s just finely chopped cauliflower. It’s a wonderful way to cut carbs and still make your favorite fried rice recipe.

Our cauliflower pizza crust also starts with finely chopped cauliflower, I’ve added some dried basil, cheese, and egg to bind it together. I love it; it’s a break from the traditional crust, it’s delicious and very good for you – because it’s a vegetable! It’s low in calories and carbs, and it’s full of fiber, b-vitamins, and antioxidants.

This recipe uses a whole head of cauliflower. I process the cauliflower florets in a food processor. The smaller the florets, the faster this goes. Then, I put it all in a bowl, cover it with plastic wrap, and microwave the bowl for 5 minutes. They will still have some texture but mostly cooked. You don’t need to add water to the mix; there’s plenty of water in your cauliflower.

It is critical to squeeze as much water out of the cooked cauliflower as possible. If you don’t, it will come out when the crust is cooking the crust will not set up correctly. Precooking the crust without the toppings ensures a solid base for your Cauliflower Crust Margherita Pizza.

You may notice some moisture coming out of the fresh mozzarella while the Cauliflower Crust Margherita Pizza is baking. Most of that will cook-off, but you may need to soak the rest up with a paper towel. Indeed, you don’t have to use two types of tomatoes. I like the look of it. You can put the fresh basil on before you bake the pizza, but I prefer to put it on when it’s right out of the oven and ready to serve.

 

cauliflower rice
cauliflower crust
cauliflower pizza

I hope you love this recipe! 

If you are having problems with access: Log in or Join Here!

Step by Step Instructions

Cauliflower Pizza

Cauliflower Crust Margherita Pizza

Chef Laura Bonicelli
Cauliflower Crust Margherita Pizza is a healthy, delicious twist on a classic.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 mins
Cook Time 30 mins
Course Dinner
Cuisine Japanese
Servings 6
Calories 222 kcal

Equipment

  • parchment paper

Ingredients
  

  • =====Crust=====
  • 1 large head cauliflower -- cut into florets--can include stem
  • 2 large eggs -- beaten
  • 1/2 cup grated Asiago
  • 1 tablespoon dried basil
  • Kosher salt and freshly ground black pepper -- to taste
  • =====Topping=====
  • 3/4 cup shredded aged mozzarella
  • 6 ounces fresh mozzarella -- sliced very thin
  • 3 medium-sized tomatoes -- thinly sliced
  • 8 cherry tomatoes -- halved
  • Maldon sea salt and freshly ground black pepper
  • =====
  • 1/4 cup fresh basil leaves
  • extra-virgin olive oil

Instructions
 

  • Preheat the oven to 425º F. Line a baking sheet with parchment paper; spray the paper with cooking spray.
  • Place half of the cauliflower florets in the bowl of a food processor fitted with a metal blade. Pulse until finely ground. Transfer to a microwave-safe bowl. Process the other half and place in the same bowl.
  • Cover the bowl with plastic wrap and microwave for 5 minutes, until the cauliflower is soft and cooked.
  • Using cheesecloth or a clean kitchen towel, drain the cauliflower thoroughly by pressing out the liquid. Place in a medium-sized bowl to cool.
  • When the cauliflower is cool, stir in the beaten eggs, cheese, and basil. Season with salt and pepper.
  • Spread the mixture on the parchment, forming a 10x12-inch rectangle. Bake for 12-15 minutes, until golden.
  • Sprinkle the crust with the aged mozzarella. Arrange the fresh mozzarella slices and then both tomatoes evenly on the pizza. Season with sea salt and pepper. Bake for 6 minutes, turn the pan, and bake for an additional 15 to 18 minutes until cheese melts and browns. There may be some liquid from the fresh mozzarella you need to soak up with paper towels. Top with fresh basil leaves (Tear if they are large.). Drizzle with olive oil and serve.
  • Copyright:
  • "Chef Laura Bonicelli"

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 222kcalCarbohydrates: 10gProtein: 17gFat: 13gSaturated Fat: 7gCholesterol: 94mgSodium: 455mgPotassium: 559mgFiber: 3gSugar: 5gVitamin A: 1106IUVitamin C: 60mgCalcium: 367mgIron: 2mg
Keyword basil, canned tomatoes, cauliflower, mozzarella
Tried this recipe?Let us know how it was!

More Recipes

Cod en Papillote

Cod en Papillote

By: Chef Laura Bonicelli  Cod en Papillote. En papillote, or al cartoccio in Italian, is a cooking method in which the food cooks in a parchment pouch or bag. The food steams with its moisture. Buy your ingredients at your favorite Farmers Market! About Cod en...

Spanish Olive Oil Omelet

Spanish Olive Oil Omelet

By: Chef Laura Bonicelli  Spanish Olive Oil Omelets are served in bars in Northern Spain. The roasted garlic adds a garlicky sweetness to this version. Buy your ingredients at your favorite Farmers Market! About the Spanish Olive Oil OmeletFor the Spanish Olive Oil...

Subscribe to our Newsletter for Recipes and Updates
Get recipes and culinary inspiration in your inbox every week!
en papillote

Subscribe To Our Newsletter!

Join our mailing list to receive the latest recipes and updates!

You have successfully subscribed!

Pin It on Pinterest