A crust made of cauliflower makes for a delicious wheat-free pizza.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil and spray with cooking spray.

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  • Grate cauliflower in a food processor.

  • Put a steamer in a saucepan, add water to reach just below bottom, and bring to a boil. Add cauliflower and steam, covered, until tender, 8 to 10 minutes. Transfer to a large plate, spreading it out. Refrigerate, stirring occasionally, until cooled, about 15 minutes. Transfer to a smooth kitchen towel (not terry cloth), gather up towel ends, and twist, firmly squeezing out as much liquid as possible.

  • Mix together egg, cheese, parsley, garlic, salt, and pepper in a bowl. Stir in cauliflower with a fork until evenly incorporated. Mound mixture in center of baking sheet; press and shape into a 12-inch round (about 1/4 inch thick).

  • Bake until lightly browned, 15 to 18 minutes.

  • Spread tomato sauce on crust and add pepperoni (if using), then sprinkle with Italian and parmesan cheeses. Bake until cheese is melted and bubbling, about 5 minutes. Scatter with basil.

Nutrition Facts

228 calories; protein 14.6g 29% DV; carbohydrates 7.6g 2% DV; fat 16.2g 25% DV; cholesterol 85.8mg 29% DV; sodium 865.4mg 35% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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