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Cauliflower Crust Pizza with Pesto

Ingredients:

  • 1 small head cauliflower
  • garlic cloves
  • 1 egg
  • ½ cup grated mozzarella
  • ½ cup grated parmesan
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • pinch of crushed black pepper
  • 3 tablespoons of your favorite pesto (Barilla Genovese pesto works well here)
  • ½ cup grated mozzarella
  • ½ cup grape tomatoes
  • ¼ cup fresh basil leaves (for garnish)
  • Directions:

  • Preheat oven to 180ºC
  • Cut cauliflower into florets, remove stems and leaves.
  • Using a food processor, or grater, grate cauliflower until it resembles rice (make sure not to over process). You should have about 2½ cups of shredded cauliflower. Grate the garlic into the cauliflower “rice.”
  • In a medium, non-stick pan heat cauliflower and garlic for about 5-8 minutes. (This step can also be done in the microwave).
  • Allow cauliflower to cool slightly. Transfer cauliflower “rice” to the center of a clean dish towel. And squeeze out all of the liquid. (This step is essential for making an extra crispy crust!)
  • Transfer dry cauliflower “rice” to a medium-sized bowl. Add the egg, grated mozzarella, grated Parmesan, oregano, and salt & pepper.
  • Spread cauliflower mixture onto a parchment-lined baking sheet. Press down to form an 20 cm wide crust.
  • Bake for 12 – 15 minutes, or until golden brown.
  • Using a rubber spatula, evenly spread pesto on cooked crust.
  • Add grated mozzarella cheese, and grape tomatoes to the pizza. Bake for an additional 5-8 minutes, or until cheese is melted. Garnish with fresh basil leaves.
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