A delicious healthy alternative to wheat pizza. Cauliflower is high in vitamin C, it also contains vitamin K, magnesium, and potassium.
Season/ Autumn/Winter
Prep time:20 minutes
Cook time:30 minutes
Makes 2 small pizzas
One head of cauliflower, cut into florets
1cup grated parmigiano
1/2 tsp. dried oregano & thyme
1 tsp. kosher salt
1/4 tsp. onion powder
1/2 tsp minced garlic
2 eggs, lightly beaten
3 ounces goat cheese ( optional)
1 tbsp. almond flour
Preheat the oven to 400 degrees F.
Cauliflower Crust
Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine.You can use a hand grater as well.
Lay cauliflower out on a sheet pan and roast for 15 minutes, or until slightly golden. (I like to put it on a kitchen towel to get the moisture out.) Can be made a day ahead.
Let cool in a bowl, combine the cauliflower, Parmigiano, oregano, salt, onion powder, garlic, almond flour, and eggs. Transfer to the center of the baking sheet, or pizza stone, and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
Marinara Sauce & Mozzarella Topping
one can whole peeled tomatoes
2 garlic cloves, minced
1 onion, minced
1/2 tsp. sea salt
pinch of red pepper flakes
1 tbsp. olive oil
1/2 cup basil leaves, torn
one large round of mozzarella, sliced thin.
In a saute pan on medium heat, add olive oil. Add onions and cook for 3 minutes. Add garlic & red pepper flakes. Cook for 2 minutes, moving garlic & onions around. Add whole tomatoes and salt, and stir. With the back of a wooden spoon, gently crush the tomatoes. On low heat simmer for 20 minutes. Taste for seasoning.
Pizza assembly ~ Take cauliflower crust out of the oven. Ladle the sauce two inches in from the edge of the pizza. Top with mozzarella. Put back into the oven until the cheese is melted. About 10 minutes. Top with torn basil leaves and serve.