By: Chef Laura BonicelliÂ
Cauliflower Crust Margherita Pizza is a healthy, delicious twist on a classic. Buy your ingredients at your favorite Farmers Market!Â
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.
I hope you love this recipe!Â
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Cauliflower Crust Margherita Pizza
Equipment
- parchment paper
- cotton kitchen towel or cheese cloth
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 10x14-inch rectangle. Bake for 18-22 minutes, until starting to brown.
- 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.
Nutrition
More Recipes
Buckwheat Almond Flour Pancakes with Berry Compote
Take me to the lesson... Buckwheat Almond Flour Pancakes with Berry Compote This recipe creates delicate and flavorful pancakes that will delight gluten-free and gluten lovers! pancake griddle or heavy skilletthin spatula - such as a fish turner Compote1 cup...
Sheet Pan Parmesan Chicken with Broccoli and Yams
Take me to the lesson... Sheet Pan Parmesan Chicken with Broccoli and Yams This sheet pan recipe is a little more complicated than some, but you'll love the coating on the chicken and the perfectly done vegetables. 2 sheet pans 1 whole chicken -- cut into 4...
Italian Sausage, Butternut Squash, and Mushroom Pasta
Take me. to the lesson... Italian Sausage, Butternut Squash, and Mushroom Pasta Sausage Butternut Squash Mushroom Pasta is a wonderful weeknight skillet dinner. I often omit the cream and use turkey sausage. You'l love the earthy flavor of the sage and the fresh...
One of my favorite pizzas!