Cauliflower Crust Pizza

23 Ratings
Recipe courtesy ofValerie Bertinelli

Total: 1 hr Cook: 40 min

Yield: 4 to 6 servings

Level: Intermediate

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Ingredients

  • 1 small head cauliflower, chopped (5 to 6 cups) 
  • 1 cup grated Parmesan
  • 1/2 teaspoon dried Italian seasoning 
  • 1 clove garlic, minced 
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper 
  • 1 egg 
  • 1 1/2 cups shredded low-moisture mozzarella 
  • 1/2 cup marinara sauce 
  • 1/4 cup fresh basil leaves, torn 

Directions

  • Special equipment: a pizza stone and peel or two rimless baking sheets

  • Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.

  • Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.

  • To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.

  • Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.

  • Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.

  • Scatter the basil over the top. Slice and serve.

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23 Ratings

Laura B.
This pizza crust is amazing!  I steamed the florets first, let them drain and cool, and then put them in the food processor.  That was an unintentional change but it worked just fine.  I used a different technique to get the excess moisture out that did better than wringing out the cauliflower moisture.  I layered out three kitchen towels stacked on one another on the counter, spread the processed cauliflower on them evenly, put two more stacked towels over the cauliflower.  Then I weighted down the stack with an iron skillet and a heavy stoneware dish. After about an hour and a half (I was outside gardening while this was going on) there was not one drop of moisture  This worked PERFECTLY!!!!  Then went on the cheese, about a cup of marinara sauce, some thinly sliced yellow peppers and onions.  The result was pure delicious.  Thank you Valerie!!!!!!!!!  <br /> See All Reviews Post Review

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