CAULIFLOWER CRUST PIZZA

CAULIFLOWER CRUST PIZZA


1 head cauliflower

2 eggs

3 oz. goat cheese, softened

2 cups mozzarella, shredded

½ cup grated parmesan (plus more for garnish)

1 tsp. Dish off the Block Ciao Bella Italian Spice Blend

¼ tsp. salt

2 Tbs. olive oil

¾ cup marinara or spaghetti sauce

1/3 cup fresh basil leaves


Remove the leaves and core from the head of cauliflower and chop into pieces, all about the same size.  Bring a large pot of water to a boil and cook the cauliflower in the boiling water until tender when pierced with a fork, about 6-8 minutes.


Place a thin kitchen towel or cheese cloth in a colander and drain.  Let sit until cool enough to handle and then, using the cloth, wrap the cauliflower and squeeze out as much moisture as possible. It is important that the cauliflower is as dry as possible, so keep squeezing!  It is a little easier if you do this in batches rather than trying to squeeze it all at once.


Place the cauliflower in the bowl of a food processor and pulse until it is evenly riced.  In a large bowl, combine the riced cauliflower, eggs, goat cheese, ½ cup of the mozzarella, the parmesan, Italian seasoning, and salt.  Mix to combine.


Preheat oven to 425 degrees.


Cover a large baking sheet with parchment paper and drizzle the olive oil over the paper.  Place the cauliflower ‘dough’ in the center of the baking sheet and, using your hands, form/press it into a large, thin circle about 13-14” in diameter (about ¼” thick).  Bake the crust for 30-35 minutes until browned and slightly crispy around the edges.


Remove from the oven and top with the marinara sauce, leaving about ½” of crust exposed around the edge.  Top with the remaining mozzarella cheese.  Back in the oven to bake for another 10-14 minutes until the cheese is lightly browned and bubbly.


Let rest for 5-10 minutes for cheese to set.  Garnish with more parmesan and basil leaves.


Slice and devour!!  Soooooo gooooood!!

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Pizza

Vegetarian

Gluten-free

© 2020 by PAMELA GELSOMINI, LLC