Course Dinner, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue
Cuisine American, Italian
Servings 4
Calories 332kcal
Equipment
parchment paper
cotton kitchen towel or cheese cloth
Ingredients
=====Crust=====
1large head cauliflower -- cut into florets--can include stem
2large eggs -- beaten
1/2cupgrated Asiago
1tablespoondried basil
Kosher salt and freshly ground black pepper -- to taste
=====Topping=====
3/4cupshredded aged mozzarella
6ouncesfresh mozzarella -- sliced very thin
3medium-sized tomatoes -- thinly sliced
8cherry tomatoes -- halved
Maldon sea salt and freshly ground black pepper
=====
1/4cupfresh 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.