Cauliflower Crust Margherita Pizza

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cauliflower-crust-margherita-pizza - IMG_6308
Yields: 2 Servings Difficulty: Medium Prep Time: 35 Mins Cook Time: 45 Mins Total Time: 1 Hr 20 Mins

Have a veggie night with our flavor-packed Cauliflower Crust Margherita Pizza! Your Italian Grandmother would probably throw a wooden spoon at me for calling this a Margherita Pizza however the joke is on her because I’m a dodgeball all-star.

Generational disapproval aside, this recipe does have a good bit of time in the kitchen however the payoff is well worth the time spent.

With the herbed crust and the seasoned toppings you are about ride the flavorcoaster so buckle in.

Note: Cooking times may vary depending how THICK you make your crust when you spread out the cauliflower mixture.

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Ingredients

0/14 Ingredients
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Instructions

0/24 Instructions
  • Gather ingredients and rinse all veggies. Allow cauliflower to drain from a fine mesh strainer into a bowl for a couple minutes.
  • Pick basil leaves off stems
  • Roll up and then roughly chop basil leaves
  • Nice job chopping!
  • Thinly slice tomato from top to bottom
  • Peel the garlic clove and then roughly chop it up
  • Lay tomatoes out and evenly spread half of the chopped basil and all of the garlic over the tomatoes
  • Warm a large saucepan to medium low heat, and add the butter once it is up to temp
  • Sauté the cauliflower in the large saucepan for several minutes
  • Roll the fresh mozzarella in the remaining chopped basil
  • Preheat oven to 400 and measure the dry herbs out and set aside
  • Cauliflower is looking close to being ready; check a piece to make sure it is soft
  • Pour sautéd cauliflower into a fine mesh strainer over a bowl and allow it to cool and drain for several minutes. I suggest speeding this up by putting it in the fridge.
  • Once it has cooled down dump any drippings from the bowl, then put the cauliflower into the small bowl.
  • Add the measured herbs then mash up the pieces using a whisk until it is close to a chunky paste consistency.
  • It should look like dry mashed potatoes with some lumps to it
  • It is important to be sure the mixture is cooled down from the sauté before continuing because you don’t want to cook the egg. Crack the egg and whisk it into the mixture
  • Take the mixture and form it into a pizza dough shape using a spatula
  • Grease a large pan and spread out the cauliflower mixture on to the pan in a pizza shape. Put the pan in the oven for 20 minutes or until you see a good golden crispness forming
  • Take the crust out, and spread the pizza sauce evenly across the crust
  • Add the seasoned tomatoes on top of the sauce
  • Add the fresh seasoned mozzarella on top of the tomatoes and put back in the oven for another 5-10min to melt cheese and cook toppings
  • Take the crust out of the oven once the cheese has melted
  • Cut it up into quarters and enjoy! Share a picture of your cauliflower crust margherita pizza

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