CAULIFLOWER-CRUST PIZZA WITH TOMATOES AND MOZZARELLA
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
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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