Best Cauliflower Crust Pizza With Tomatoes And Mozzarella Recipes

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CAULIFLOWER PIZZA CRUST WITH TOMATO, MOZZARELLA AND BASIL



Cauliflower Pizza Crust with Tomato, Mozzarella and Basil image

Provided by Katie Lee Biegel

Categories     main-dish

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 9

1 head cauliflower, roughly chopped
1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan, plus more for sprinkling, optional
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
2 large eggs, lightly beaten
1/3 cup store-bought marinara sauce, such as Rao's
Handful fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Pulse the cauliflower in a food processor until fine. Steam in a steamer basket for 4 to 5 minutes and drain well. (I like to put it on a towel to get all the moisture out and squeeze to dry.) Let cool.
  • In a bowl, combine the cauliflower with 1/2 cup of the mozzarella, the Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
  • Add the marinara sauce, the remaining 1 cup mozzarella and more Parmesan if using and bake an additional 10 minutes.
  • Tear the basil over top of the pizza while still hot. Sprinkle with additional Parmesan if desired.

CAULIFLOWER PIZZA CRUST



Cauliflower Pizza Crust image

Make your next pizza night a little healthier with our cauliflower pizza crust recipe. The herbs and cheese add a ton of flavor! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 7

1-1/2 heads cauliflower (about 1-1/2 pounds), chopped (about 6 cups)
1/2 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1 large eggs, lightly beaten
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.

Nutrition Facts : Calories 71 calories, Fat 4g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CAULIFLOWER-CRUST PIZZA WITH TOMATOES AND MOZZARELLA



Cauliflower-Crust Pizza with Tomatoes and Mozzarella image

Who knew pizza can be low-carb, healthy, and delicious too? This veggie-packed pizza swaps out the flour for a combo of cauliflower "rice" and ground almonds, making it nutritious and gluten-free. A generous sprinkling of mozzarella cheese and tomato sauce keep it classic and delicious.

Provided by Katherine Sacks

Categories     Pizza     Wheat/Gluten-Free     Tomato     Mozzarella     Basil     Cauliflower     Cheese     Quick and Healthy     Healthy

Yield 4 servings

Number Of Ingredients 15

1 small head of cauliflower (about 1 pound), coarsely chopped
1 large egg, lightly beaten
1 cup grated Parmesan (about 3 ounces)
3/4 cup finely ground almond meal or almond flour
1 garlic clove, finely chopped
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded part-skim mozzarella (about 5 ounces), divided
Vegetable oil (for brushing)
1/2 cup marinara sauce
1/4 cup basil leaves, torn
1/2 teaspoon red pepper flakes (optional)
Special Equipment
A pizza stone and peel, or 2 baking sheets

Steps:

  • Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
  • Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
  • Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
  • Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
  • Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20-22 minutes.
  • Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
  • Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5-7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6-8 wedges.
  • Do Ahead
  • Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.

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