Cauliflower-Crust Pizza with Tomatoes and Mozzarella
A delicious low-carb pizza featuring a crispy cauliflower crust topped with marinara sauce, melted mozzarella, and fresh basil. This healthier alternative to traditional pizza crust is made with riced cauliflower, almond flour, and Parmesan cheese.
Ingredients
- •1 head cauliflower
- •1 large egg
- •1 cup grated Parmesan
- •¾ cup almond meal
- •1 clove garlic
- •½ teaspoon dried Italian seasoning
- •½ teaspoon kosher salt
- •¼ teaspoon black pepper
- •1½ cups shredded part-skim mozzarella
- •2 tablespoons vegetable oil
- •½ cup marinara sauce
- •¼ cup basil leaves
- •½ teaspoon red pepper flakes
- •1 piece pizza stone and peel
- •2 pieces baking sheets
Cooking Instructions
- 1.
Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
15 min
- 2.
Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
10 min
- 3.
Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
5 min
- 4.
Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
10 min
- 5.
Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20-22 minutes.
22 min
- 6.
Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
5 min
- 7.
Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5-7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6-8 wedges.
12 min
- 8.
Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.
