CAULIFLOWER PIZZA CRUST WITH TOMATO, MOZZARELLA AND BASIL
Provided by Katie Lee Biegel
Categories main-dish
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pulse the cauliflower in a food processor until fine. Steam in a steamer basket for 4 to 5 minutes and drain well. (I like to put it on a towel to get all the moisture out and squeeze to dry.) Let cool.
- In a bowl, combine the cauliflower with 1/2 cup of the mozzarella, the Parmesan, oregano, salt, garlic powder and eggs. Transfer to the center of the prepared baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add the marinara sauce, the remaining 1 cup mozzarella and more Parmesan if using and bake an additional 10 minutes.
- Tear the basil over top of the pizza while still hot. Sprinkle with additional Parmesan if desired.
CAULIFLOWER-CRUST PIZZA WITH TOMATOES AND MOZZARELLA
Who knew pizza can be low-carb, healthy, and delicious too? This veggie-packed pizza swaps out the flour for a combo of cauliflower "rice" and ground almonds, making it nutritious and gluten-free. A generous sprinkling of mozzarella cheese and tomato sauce keep it classic and delicious.
Provided by Katherine Sacks
Categories Pizza Wheat/Gluten-Free Tomato Mozzarella Basil Cauliflower Cheese Quick and Healthy Healthy
Yield 4 servings
Number Of Ingredients 15
Steps:
- Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
- Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
- Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
- Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
- Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20-22 minutes.
- Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
- Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5-7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6-8 wedges.
- Do Ahead
- Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.
TOMATO MOZZARELLA PHYLLO CRUST PIZZA
If you have ever baked with phyllo, then I urge you to make this recipe, I have made this 4 times in the last month, it is the most wonderful phyllo recipe! I served this to my guests just recently and was asked to prepare this for an upcoming friend's party. You will love this!
Provided by Kittencalrecipezazz
Categories Cheese
Time 50m
Yield 15 pieces
Number Of Ingredients 8
Steps:
- Set oven to 375.
- Brush a 15 x 10-inch baking pan with butter.
- Place 1 phyllo sheet in prepared pan (edges may go up sides of baking pan).
- Brush with melted butter and sprinkle with 1-2 tablespoons Parmesan cheese.
- Repeat layer with remaining phyllo, melted butter and Parmesan cheese.
- Top with layers of mozzarella cheese (I used sliced mozza cheese to make sure that the cheese was even) onion, then tomatoes.
- Sprinkle with oregano and thyme.
- Bake for about 25-30 minutes until the edges are golden brown, the cheese melts and the tomatoes are tender.
- Let stand for 6 minutes before slicing.
- DELICIOUS!
Nutrition Facts : Calories 141.7, Fat 9.6, SaturatedFat 5.6, Cholesterol 26.9, Sodium 236.7, Carbohydrate 8.3, Fiber 0.9, Sugar 1.7, Protein 5.8
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