Just because you’re gluten-free that doesn’t mean you can’t enjoy a delicious homemade pizza. This recipe makes a great dinner or snack for the kids. Finally! A guilt-free, crispy, Cauliflower Crust Pizza that you and your family will love.
Servings: 3 – 6
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients:
- 1 small head cauliflower
- 2 garlic cloves
- 1 egg
- ½ cup grated mozzarella
- ½ cup grated parmesan
- 1 teaspoon dried oregano
- ½ teaspoon salt
- pinch of crushed black pepper
- 3 tablespoons of your favorite pesto (Barilla Genovese pesto works well here)
- ½ cup grated mozzarella
- ½ cup grape tomatoes
- ¼ cup fresh basil leaves (for garnish)
Preparation:
Step 1: Preheat oven to 180ºC
Step 2: Cut cauliflower into florets, remove stems and leaves.
Step 3: Using a food processor, or grater, grate cauliflower until it resembles rice (make sure not to over process). You should have about 2½ cups of shredded cauliflower. Grate the garlic into the cauliflower “rice.”
Step 4: In a medium, non-stick pan heat cauliflower and garlic for about 5-8 minutes. (This step can also be done in the microwave).
Step 5: Allow cauliflower to cool slightly. Transfer cauliflower “rice” to the center of a clean dish towel. And squeeze out all of the liquid. (This step is essential for making an extra crispy crust!)
Step 6: Transfer dry cauliflower “rice” to a medium-sized bowl. Add the egg, grated mozzarella, grated Parmesan, oregano, and salt & pepper.
Step 7: Spread cauliflower mixture onto a parchment-lined baking sheet. Press down to form an 20 cm wide crust.
Step 8: Bake for 12 – 15 minutes, or until golden brown.
Step 9: Using a rubber spatula, evenly spread pesto on cooked crust.
Step 10: Add grated mozzarella cheese, and grape tomatoes to the pizza. Bake for an additional 5-8 minutes, or until cheese is melted. Garnish with fresh basil leaves.
Find more recipes from Karen Biton-Cohen at K. abc Food & Photography.
