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Mediterranean Pizza with Cauliflower Crust
This cauliflower-based pizza crust adds another level to a household favorite. Add your choice of toppings, along with lots of lovely cheese, tomatoes and fresh basil for a treat anytime of the year.
Mediterranean Pizza with Cauliflower Crust Recipe
Prep time:
20 Minutes
Cook time: 30 Minutes
Servings:
4 Servings
Gluten Free
Ingredients
Topping:
- 3/4 cup shredded mozzarella cheese
- 4 cherry tomatoes, sliced
- 6 fresh basil leaves, chopped
- 1/2 cup prepared marinara sauce, warm
Cauliflower Pizza Crust:
- 1 1/2 lbs cauliflower florets
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 tsp egg replacer
- 1 tsp dried Italian herb blend
- 1/2 cup Nature’s Path Whole O’s™ Cereal, crushed
- 2 tbsp olive oil
Instructions
Cauliflower Pizza Crust
- Add half of the cauliflower florets to food processor; pulse until finely ground and resembles couscous.
- Repeat with remaining cauliflower.
- Cook in salted boiling water for 2 minutes or until tender; drain in fine sieve; let cool completely.
- Transfer cauliflower to clean kitchen cloth or cheesecloth and squeeze dry; transfer to bowl.
- Stir in Parmesan cheese, garlic, egg replacer and Italian herbs.
- Stir in crushed cereal.
- Preheat oven to 400°F.
- Line 12-inch pizza pan with parchment paper; drizzle with olive oil.
- Add cauliflower mixture to centre of pan, spreading 1/4-inch thick to form 9-inch circle, making edges slightly thicker to form a crust.
- Bake for 25 to 30 minutes or until edges start to turn golden and crust is firm.
- Sprinkle mozzarella over cauliflower crust; bake for 5 minutes.
- Top with tomatoes; cook for 3 minutes or until cheese is melted and golden.
- Garnish with basil.
- Cut into wedges and serve with warm marinara sauce.
About The Author
Nature's Path
Nature's Path is committed to making only organic food products since 1985, and that’s something that will never change. As organic pioneers, Nature's Path believes that every time you choose organic, you cast a vote for a better food system and a more sustainable future for us all.
