Margherita on Cauliflower Crust
Author: Pizza Today
Recipe type: pizza
Ingredients
- 2 cups grated cauliflower
- ½ cup Asiago
- 1 egg
- 2 tablespoons grated Parmesan
- 1 teaspoon dried oregano
- ½ cup fresh mozzarella, torn
- Fresh basil leaves
- ¼ cup San Marzano tomatoes, crushed by hand
- Salt and pepper
Instructions
- After grating or pulsing fresh cauliflower in a food processor, place into towel and wring out as much water as you can.
- In a skillet on medium-low sauté cauliflower until soft but not brown.
- Squeeze out cauliflower again and place into mixing bowl.
- Let cool.
- Add egg, Asiago, Parmesan, oregano, salt and pepper and mix thoroughly.
- Shape mix into a ball. (If it feels too wet, wring out the mix again then ball.
- Place cauliflower ball onto non-stick pan and spread to create a circle shape. The “dough" should be no more than ½-inch thick.
- Par bake crust for 4 to 7 minutes until the crust has some color but not brown.
- Remove from oven.
- Spread tomatoes, leaving ⅛-inch edge.
- Add fresh mozzarella and basil.
- Place back into the over for 2 to 4 minutes or until crust is brown and toppings are cooked through. (Times will vary considerably depending on oven and temperature).
- Remove from oven.
- Cut and serve.
