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Cauliflower Pizza
Nb persons: 0
Yield: 4 individual pizzas
Preparation time:
Total time:
Source:
| Cauliflower Crust | |
| 2 | eggs |
| 2 cups | mozzarella cheese |
| 2 cups | riced cauliflower, (grate the cauliflower on a cheese grater) |
| 2 | garlic cloves, minced |
| 1/4 cup | fresh julienned basil |
| Pizza Toppings | |
| 1 cup | marinara sauce, (1/4 cup per pizza) |
| 1 | zucchini, thinly sliced |
| 1 | yellow zucchini, thinly sliced |
| 1/2 | white onion, thinly sliced |
| Basil Ricotta (recipe below) Preheat oven to 450 degrees. Line a cookie sheet with parchment paper, spray with non-stick spray. In a medium bowl, combine riced cauliflower, basil, eggs and mozzarella. Divide into 4 amounts and press evenly on the parchment paper. *you can omit the basil or sub it for others herbs of your choice. Bake the crusts at 450 degrees for 12-15 minutes. *I went for about 13 minutes and wish I had gone to 15 minutes. But that’s just a taste preference. Remove the cookie sheet from the oven. Add marinara sauce to each pizza. Then add toppings: | |
| sliced zucchini | |
| sliced onions | |
| Drop the basil ricotta cheese on the vegetables by spoonfuls (I used a small cookie scoop). I pressed down slightly on the ricotta so it would be a little flatter. Place back in the oven until cheese is melted, about 5 – 10 minutes. Basil Ricotta | |
| 1 cup | ricotta, (I used low fat) |
| 1 tbsp | fresh chopped basil |
| pinch | salt |
| pepper | |
Combine all ingredients in a bowl and set aside until ready to use.
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