CAULIFLOWER CRUST PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Special equipment: a pizza stone and peel or two rimless baking sheets
- Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
- Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
- To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
- Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
- Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
- Scatter the basil over the top. Slice and serve.
Nutrition Facts : Calories 281, Fat 18 grams, SaturatedFat 10 grams, Cholesterol 91 milligrams, Sodium 990 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 23 grams, Sugar 3 grams
CAULIFLOWER CRUST PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 2 servings (1 pizza)
Number Of Ingredients 21
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.
CAULIFLOWER CRUST PIZZA
Whiz up cauliflower and ground almonds in a food processor to make this gluten-free pizza base - top with tomatoes, aubergine and cheese
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Serves 4 (makes 1 large pizza)
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Remove the leaves from the cauliflower and trim the stalk end, then cut into chunks. Blitz half the cauliflower in a food processor until finely chopped, like rice. Transfer to a bowl and repeat with the remaining half. Tip all the cauliflower in a bowl, cover with cling film and microwave on High for 5-6 mins until softened. Tip onto a clean tea towel and leave to cool a little. Once cool enough to handle, scrunch up the tea towel and squeeze as much liquid as you can out of the cauliflower, then transfer to a clean bowl. Stir in the ground almonds, egg, oregano and plenty of seasoning. Line a baking tray with baking parchment and grease with oil. Mound the cauliflower mix into the centre of the tray, then use a spoon and your hands to spread out into a 30cm round. Make it a little thicker at the edges to create a 'crust'. Bake for 15-18 mins until golden brown and starting to crisp a little at the edges.
- Meanwhile, heat a griddle pan, brush each aubergine slice on both sides with a little of the oil, season and cook for 5-6 mins, turning once, until softened and charred - you'll need to do this in batches. Transfer to a plate. Brush the onions with oil, season and griddle for 5-8 mins until softened and charred. To make the tomato sauce, whizz the canned tomatoes, tomato purée, garlic and some seasoning in a blender until smooth. Transfer to a small saucepan, bring to a simmer and cook gently for 8-10 mins until thick (you don't want any watery tomato soaking into the cauliflower base). Tear half the basil leaves and stir through the sauce.
- Once the cauliflower base is cooked, set aside to cool a little. Turn the oven up to 240C/220C fan/gas 8. Drain the mozzarella and pat dry with kitchen paper. Spread the tomato sauce over the base, sprinkle over the Grana Padano, then arrange the aubergines, red onion and mozzarella on top. Scatter over the chilli flakes and return to the oven for 10-12 mins. Before serving, shave over a little more cheese and scatter with the remaining basil leaves.
Nutrition Facts : Calories 463 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.7 milligram of sodium
RAINBOW CAULIFLOWER PIZZA RECIPE BY TASTY
Here's what you need: cauliflower, dried oregano, dried basil, garlic powder, red pepper flakes, sea salt, parmesan cheese, large egg, pizza sauce, low-fat mozzarella, sun-dried tomato, orange bell pepper, yellow bell pepper, baby spinach, red onion
Provided by Mel Boyajian
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450˚F (240˚C). Line a baking sheet with parchment paper.
- Place cauliflower pieces in the bowl of food processor and pulse for 30 seconds, or until cauliflower is broken down to rice-size pieces.
- Transfer the cauliflower to a microwave-safe bowl and microwave on high for 3 minutes. Let cool slightly.
- Transfer the cooked cauliflower to a clean dish towel and wring out the excess water.
- Place cauliflower in a large bowl. Add the oregano, basil, garlic powder, sea salt, red pepper flakes, Parmesan, and egg. Mix thoroughly to combine.
- Transfer the cauliflower mixture to the baking sheet and pat out into a round disk, about ½ inch thick and 10 inches in diameter.
- Bake for 25-30 minutes. Remove from oven.
- Spread the pizza sauce over the crust. Sprinkle with mozzarella cheese and top with the sun-dried tomatoes, bell peppers, and spinach.
- Bake for 8-10 minutes, or until the spinach is wilted and the cheese is melted.
- Top with more Parmesan cheese, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 83 calories, Carbohydrate 11 grams, Fat 2 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
CAULIFLOWER PIZZA CRUST
Guilt-free pizza? Yes! This recipe makes one 12-inch pizza which is enough for 1 or 2. The timing remains the same for both microwaving or baking even if you make more or less of the recipe. Once the crust is done, you can top it with whatever you choose. In the photos I used a thick tomato sauce, thinly sliced salami, thin sliced peppers and onions, black olives, feta, and fresh herbs. Any toppings that need cooking should be cooked ahead of time (while the crust is baking) because it only gets run through the broiler to warm and/or melt the cheese (mozzarella will melt better). To rice the cauliflower: Cut off the florets from a head of fresh cauliflower and pulse in a food processor. Do not over-process or you will get a puree. You can also grate the cauliflower on a box grater.
Provided by threeovens
Categories Cauliflower
Time 30m
Yield 1 12-inch pizza, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F; spray cooking sheet with cooking spray.
- Rice the cauliflower according to the Recipe Description and place in a microwave safe bowl; microwave for 8 minutes (does not need additional water since the cauliflower itself produces enough).
- Be careful removing from microwave as the bowl will be very hot; stir in grated cheese and egg.
- Add oregano, garlic, and salt (if using) and mix well to combine.
- Form cauliflower mixture into a 12-inch round; bake until golden and lightly browned in places, about 15 minutes.
- Remove from oven and top as desired.
- Set oven to broil; place pizza on top rack just to warm toppings and/or melt cheese, 3 to 4 minutes.
- Slice into quarters and serve.
Nutrition Facts : Calories 514.5, Fat 35.1, SaturatedFat 20.8, Cholesterol 285.4, Sodium 311.1, Carbohydrate 12.8, Fiber 2.4, Sugar 3.7, Protein 37.6
CAULIFLOWER PIZZA WITH SUNFLOWER SEED 'RICOTTA'
A high protein cauliflower pizza base, topped with delicious toppings and a vegan sunflower seed 'ricotta'. A perfect mix of flavors that'll tantalize any tastebuds!
Provided by Wellness with Taryn
Categories Lunch/Snacks
Time 40m
Yield 1 1, 2 serving(s)
Number Of Ingredients 22
Steps:
- Pre-heat the oven to 200C.
- CAULIFLOWER PIZZA BASE.
- Drain and rinse the chickpeas and blitz in a food processor - place into a large mixing bowl.
- Clean and rinse the cauliflower - and lightly steam for about 3-5 minutes Don't over steam or the base will turn soggy.
- While the cauliflower is steaming, in a small bowl add the flax, chia seeds and water. Leave aside to swell.
- Once the cauliflower has steamed, remove and spin in a salad spinner to remove any excess moisture.
- Blitz in a food processor until fine. Place into a nut milk bag or muslin cloth and squeeze out any liquid. You want the cauliflower to be as dry as possible.
- Add the flax/chia egg, cauliflower and remaining base ingredients to the chickpeas and mix thoroughly.
- Flatten the mixture out on a baking paper lined pizza tray. Use your fingers to spread and flatten evenly. Poke with a fork to ensure even cooking, and pop into the oven on 200C for 10 minutes.
- SUNFLOWER SEED 'RICOTTA'.
- Add all ingredients into a food processor, and blitz until chunky.
- Store in an airtight jar for up to 3 days.
- TOPPINGS.
- Once the base has cooked, mix the tomato pasta sauce and tomato paste, and spread evenly over it.
- Place the spinach, kale, red bell pepper, spring onion and olives and place back in the oven on 180C for a further 10 minutes.
- Once cooked, remove and add the 'ricotta', fresh chives and sliced avocado.
- Serve and enjoy!
Nutrition Facts : Calories 835.7, Fat 64.2, SaturatedFat 6.2, Sodium 1132, Carbohydrate 47.3, Fiber 19.5, Sugar 5.4, Protein 32.7
PERFECT CAULIFLOWER PIZZA CRUST
From: Detoxinista.com A grain-free alternative to traditional pizza crust, that you can pick up with your hands! Had to save for my cookbook!
Provided by Rich Mann
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400°F.
- To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved.
- Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
- THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust.
- In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry- it'll hold together!
- Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 3/8" thick, and make the edges a little higher for a "crust" effect, if you like.
- Bake for 35-40 minutes at 400°F The crust should be firm, and golden brown when finished.
- Now's the time to add all your favorites- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
- Slice and serve immediately!
Nutrition Facts : Calories 45.3, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 88.7, Carbohydrate 5.6, Fiber 2.2, Sugar 2.1, Protein 3.6
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