Best Cauliflower Tomato And Olive Pizza Recipes

PROSCIUTTO PIZZA WITH CAULIFLOWER CRUST

Steps:

• Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.
• Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.
• Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.
• Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.
• Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.
• Sprinkle with the basil just before serving.

CAULIFLOWER-CRUST ARTICHOKE PIZZA

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Put each crust on a baking sheet. Brush each with 1 teaspoon olive oil. Divide the pizza sauce between the crusts and spread almost to the edges with the back of a spoon. Sprinkle with the mozzarella, parmesan and oregano. Scatter the artichokes evenly over the pizzas. Bake, switching the pans halfway through, until the crusts are crisp and the cheese browns slightly, 12 to 15 minutes.
• Meanwhile, combine the escarole, mortadella, roasted pepper and giardiniera in a large bowl. Drizzle with the giardiniera brine and remaining 1 tablespoon olive oil and season with pepper. Toss.
• Cut the pizzas into quarters and divide among plates. Serve with the salad.

CAULIFLOWER PIZZA CRUST WITH TOMATO, MOZZARELLA AND BASIL

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-CRUST PIZZA WITH TOMATOES AND MOZZARELLA

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.