Margherita Cauliflower Crust Pizza Recipes

MARGHERITA CAULIFLOWER CRUST PIZZA RECIPE

Margherita Cauliflower Crust Pizza Recipe image

Make your next pizza night one to remember with our Margherita Cauliflower Crust Pizza Recipe. This cauliflower crust pizza recipe is a real winner.

Provided by My Food and Family

Categories Vegetable Recipes

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

5 cups small cauliflower florets (about 1 head)
1/2 cup flour
1/4 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup CLASSICO Traditional Pizza Sauce
3/4 cup halved cherry tomatoes
1/4 cup loosely packed torn fresh basil leaves

Steps:

Use pulsing action of food processor to process half the cauliflower until it resembles the texture of rice; spoon into large microwaveable bowl. Repeat with remaining cauliflower. Cover with waxed paper.
Microwave on HIGH 4 to 6 min. or until cauliflower is softened; cool.
Heat oven to 425°F. Spoon cauliflower onto clean kitchen towel; wring out as much moisture as possible. Place cauliflower in large bowl. Add flour, Parmesan, egg and 1 cup mozzarella; mix well. Press onto bottom of 12-inch pizza pan sprayed with cooking spray.
Bake 12 to 15 min. or until golden brown.
Spread cauliflower crust with pizza sauce; top with remaining mozzarella and tomatoes. Bake 5 to 6 min. or until mozzarella is melted.
Top with basil.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 3 g, Protein 19 g

CAULIFLOWER CRUST PIZZA MARGHERITA

Cauliflower Crust Pizza Margherita image

No gluten, no problem! Riced cauliflower bound with an egg and two flavorful cheeses makes an excellent pizza crust.

Provided by Martha Stewart

Categories Lunch Recipes

Time 1h35m

Yield Makes one 10-inch pizza

Number Of Ingredients 9

Ingredients

2 pounds cauliflower, leaves and stem removed, roughly chopped
Kosher salt and freshly ground pepper
1/4 cup grated Parmesan or Grana Padano
1/4 cup grated mozzarella
1 egg
1/2 cup Simple Roasted Tomato Sauce
1/3 cup grated mozzarella
1/4 cup fresh basil leaves, plus more for serving
Red-pepper flakes, for serving (optional)

Steps:

Crust:Preheat oven to 425 degrees with rack in center. Pulse cauliflower in a food processor until it resembles the texture of quinoa (you should have about 4 cups). In a large straight-sided skillet, blanch the cauliflower in salted boiling water until just tender, 2 to 3 minutes. Drain well and transfer to a clean dish towel. Cool slightly, then squeeze out as much moisture as possible. Transfer to a baking sheet lined with another towel to dry out further.
In a large bowl, stir together the cauliflower, cheeses, and egg. Season with salt and pepper. Work with hands until very well combined and mixture holds together. Transfer mixture to a parchment-lined rimmed baking sheet and press firmly into a 10-inch round about 1/4 inch thick. Bake until golden brown and firm, 25 to 30 minutes. Remove from oven and let cool slightly, 5 minutes.
Topping:Top crust with tomato sauce, mozzarella, and basil. Return to oven and bake until cheese has melted and toppings are golden, 10 to 12 minutes. Cool 10 minutes before slicing. Serve with additional basil and red-pepper flakes, if desired.

CAULIFLOWER CRUST PIZZA

Cauliflower Crust Pizza image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h50m

Yield 2 servings (1 pizza)

Number Of Ingredients 21

Ingredients

1 medium head cauliflower, cut into florets
1/4 cup grated Parmesan
1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 large egg
2 cups freshly grated mozzarella
1/4 cup Spicy Pizza Sauce, recipe follows
Fresh basil leaves, for garnish
4 cups baby greens
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
Parmesan shavings, for topping
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
1 tablespoon brown sugar
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool.
When cool enough to handle, 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, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes.
Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.
For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings.
Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce.

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