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Marinara Cauliflower Pizza with Zucchini Spaghetti
Nb persons: 0
Yield: 1 personal pizza
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| Marinara Cauliflower Pizza with Zucchini Spaghetti INGREDIENTS For the cauliflower crust | |
| 1 half | cauliflower head, cut into florets, stems completely removed |
| 1/2 teaspoon | dried oregano flakes |
| 1/4 teaspoon | dried basil flakes |
| 1/4 teaspoon | garlic powder |
| 2 tablespoons of grated parmesan cheese + a pinch to garnish | |
| 1 large | egg, beaten |
| Salt, to taste | |
| pepper, to taste | |
| For the pizza toppings | |
| 1/2 medium | zucchini, spiralized into noodles |
| 1/2 cup | tomato sauce |
| 2 | basil leaves, chopped |
2 teaspoons grated parmesan cheese + 1 teaspoon
DIRECTIONS
Preheat the oven to 425 degrees.
Bring a medium pot halfway-filled with water to a boil.
While the water warms up, place the cauliflower florets into a KitchenAid® Food Processor and pulse until rice-like.
Once the water is boiling, add in the cauliflower rice and cook for 2 minutes. When done, drain into a mesh colander. Let cool for 2-3 minutes in the refrigerator and then, in batches, place the cauliflower rice onto a thin kitchen towel and strain the rice into a sink, until all excess moisture is released.
Place the strained cauliflower rice in a medium mixing bowl with the oregano, basil, garlic powder, egg and 2 tablespoons of parmesan cheese. Season with salt and pepper and mix thoroughly until cauliflower mixture becomes dough-like.
Take out the KitchenAid® Nonstick 12″ Thin Crust Pizza Pan and place the dough in the center. Spread the dough out until it’s about 1/2-inch thick, creating about a 7-8” in diameter personal pizza in the center of the pan. Round the edges.
Bake the cauliflower crust in the oven for 15 minutes. When done, remove from the oven and place on a cooling rack.
Assemble the pizza toppings.
Place the tomato sauce in the center of the pizza crust and spread evenly around, leaving three-quarters of an inch from the edges for the crust. Top with basil.
Top the tomato sauce and basil with the zucchini noodles and sprinkle with the extra teaspoon of parmesan cheese.
Bake for 7-10 more minutes or until zucchini noodles wilt and the cauliflower crust is browned on the bottom.
Using the KitchenAid® pizza wheel, slice the pizza into 4 or 8 slices. With a cauliflower crust, the pizza crust is less likely to fall apart if sliced into 8 smaller pieces.
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