we love cauliflower, and we like pizza. So we requested our recipes editor to discover a way to unite of our culinary loves (and we're now not speaking approximately just tossing on a few florets as a topping). Behold: this cauliflower pizza crust recipe. The gluten-free crust will become a clean canvas it is prepared for any aggregate of toppings (we went with a conventional marinara-mozzarella-basil pie). Oh, and it's a touch more healthy than the traditional type, if you're into that type of component.
What to drink it with: traditional crust or not, pizza constantly goes exceptional with Chianti.
- 4 servings
- PIZZA CRUST
- 1 head cauliflower, cut into florets
- 2 garlic cloves
- ⅓ cup shredded part-skim mozzarella
- ⅓ cup grated Parmesan cheese
- 2 eggs, lightly beaten
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- Salt and freshly ground black pepper
- PIZZA TOPPING
- ½ cup marinara sauce
- 8 ounces fresh mozzarella, sliced
- 3 tablespoons chopped fresh basil
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- MAKE THE CRUST: In the bowl of a food processor, combine the cauliflower with the garlic. Pulse until the mixture resembles a fine meal, 2 to 3 minutes. Transfer to a large mixing bowl.
- Add the shredded mozzarella, Parmesan and eggs, and mix to combine. Stir in the herbs, and season with salt and pepper.
- Press the cauliflower mixture into a ½-inch-thick circle on the prepared baking sheet.;
- Bake the crust until it’s crisp and golden around the edges, 25 to 30 minutes. Remove the crust from the oven.
- MAKE THE TOPPING: Spread the marinara on top of the crust. Arrange the mozzarella slices evenly over the sauce. Bake until the cheese is melted and bubbly, 15 to 20 minutes more.
- Let the pizza cool for 5 minutes before slicing.Garnish with basil just before serving.