Juicer Cauliflower Crust Pizza
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 231
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 73
- Sodium
- 545
- Total: 30 min
- Active: 10 min
Ingredients
1 small head cauliflower, florets and trimmed stalks roughly chopped (about 5 cups)
2 ounces shredded Asiago (about 1 cup)
1 large egg
1/2 teaspoon dried Italian seasoning or oregano
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for parchment
6 ounces shredded mozzarella (about 1 1/2 cups)
3 ounces sliced pepperoni (about 1/2 cup)
Crushed red pepper flakes, for sprinkling
1/4 cup fresh basil leaves, torn
Directions
- Position an oven rack in the center of the oven and place a baking sheet on the rack. Preheat oven to 475 degrees F.
- Run the cauliflower through the feed tube of a juicer. Discard or reserve the juice for another use (stash it in the fridge and use it to thin out your morning smoothie).
- Transfer the cauliflower pulp to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few grinds of black pepper, then combine until the mixture holds together when pinched.
- Line a flat cutting board with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch round. Slide the parchment with the crust onto the preheated baking sheet and bake until golden brown and darker at the edges, 15 to 20 minutes.
- Remove the crust from the oven and top evenly with the mozzarella and then pepperoni. Sprinkle with red pepper flakes. Bake until cheese is bubbly with browned spots, about 4 minutes. Sprinkle with the basil just before slicing and serving.