It’s that time again… Meatless Monday! It’s also time that I start interning full time and hanging out with my family. I took a one week break between finishing finals and beginning the job, and it was a long week. I loved the time and freedom, but I look forward to structure and business work will provide.
Cauliflower Crust Pizza is a favorite at my house, as it offers a low-carb pizza option. I like to make the margherita pizza detailed in this recipe, but I also tried a traditional cheese pizza for one of my picky eaters. However, margherita remains a favorite.
You should probably eat the pizza with a fork rather than pick it up. I’ve seen it picked up before, but I prefer the cleaner option of silverware. Also, the pictures show the pizza on foil. I only used foil because we were out of parchment paper, but I prefer parchment.
Cauliflower Crust Pizza
Servings: 2 Prep time: 40 minutes
2 cups cauliflower, grated
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 cup crushed tomato
fresh mozzarella cheese
10 large fresh basil leaves
Preheat oven to 450 degrees. Line two pizza stones or pans with parchment paper and spray with cooking spray. Set aside. Grate cauliflower and pat dry with paper towel to remove moisture. Mix cauliflower, grated mozzarella, and grated parmesan. Slightly beat egg and add to cauliflower mixture. Divide crust in half and spread onto each piece of parchment paper, about 1/4 inch thick. Bake crust for 12-15 minutes, until it begins to brown. Remove crust from oven and add crushed tomatoes, basil, mozzarella, salt, and pepper. Return to oven and bake for 10 minutes.