- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 219
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 13 g
- Cholesterol
- 76 mg
- Sodium
- 597 mg
Ree loves all kinds of pizza, but come springtime, when cauliflower is in season, she enjoys making pizza with a cauliflower base. You can still add whichever toppings you like. One of Ree’s favorite combinations is fig preserves and prosciutto.
- Level: Easy
- Total: 35 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 219
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 2 g
- Sugar
- 14 g
- Protein
- 13 g
- Cholesterol
- 76 mg
- Sodium
- 597 mg
Ingredients
Base:
Topping:
Directions
- For the base: Preheat the oven to 425 degrees F. Line a rimmed half-sheet pan with parchment paper.
- Transfer the cauliflower to a clean, dry kitchen towel. Wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, garlic powder, salt, pepper and egg yolk, then add the mozzarella and toss until well combined.
- Divide into four equal balls of about 1/2 cup in size. Sprinkle the half-sheet with cornmeal. Transfer the balls to the prepared baking sheet and press each one into a round crust. Bake until golden, 12 to 15 minutes.
- For the topping: Remove the crusts from the oven and top each with a tablespoon of fig preserves, a slice prosciutto, a pinch of arugula, a few red peppers and a drizzle of balsamic glaze.
