Cauliflower Crust Margherita Pizza
Cauliflower Crust Margherita Pizza is a healthy, delicious twist on a classic.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Servings
4 servings
Ingredients
- =====Crust=====
- 1 large head cauliflower -- cut into florets--can include stem
- 2 large eggs -- beaten
- 1/2 cupgrated Asiago
- 1 tablespoondried basil
- Kosher salt and freshly ground black pepper -- to taste
- =====Topping=====
- 3/4 cupshredded aged mozzarella
- 6 ouncesfresh mozzarella -- sliced very thin
- 3 medium-sized tomatoes -- thinly sliced
- 8 cherry tomatoes -- halved
- Maldon sea salt and freshly ground black pepper
- =====
- 1/4 cupfresh basil leaves
- extra-virgin olive oil
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 425º F. Line a baking sheet with parchment paper; spray the paper with cooking spray.
- 2
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.
- 3
Cover the bowl with plastic wrap and microwave for , until the cauliflower is soft and cooked.
- 4
Using cheesecloth or a clean kitchen towel, drain the cauliflower thoroughly by pressing out the liquid. Place in a medium-sized bowl to cool.
- 5
When the cauliflower is cool, stir in the beaten eggs, cheese, and basil. Season with salt and pepper.
- 6
Spread the mixture on the parchment, forming a 10x14-inch rectangle. Bake for , until starting to brown.
- 7
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 , turn the pan, and bake for an additional 15 to 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.