The Pioneer Woman Tasty Kitchen
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Caprese Pizza with Cauliflower Crust

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A great way to enjoy pizza with a healthy cauliflower crust topped with fresh basil, tomatoes, mozzarella and a little bit of pesto.

Ingredients

  • FOR THE CAULIFLOWER CRUST:
  • ½ heads Cauliflower
  • 1 clove Garlic, Grated
  • 1 pinch Salt And Pepper
  • 1 cup Part Skim Mozzarella, Shredded
  • 1  Large Egg, Lightly Beaten
  • ½ teaspoons Dried Basil Leaves
  • ½ teaspoons Dried Oregano
  • FOR THE CAPRESE TOPPING:
  • 2 Tablespoons Basil Pesto, Homemade Or Store Bought
  • 1 cup Fresh Mozzarella Cut Into 1/2 Inch Pieces
  • 2  Roma Tomatoes, Chopped
  • 1 Tablespoon Fresh Basil, Chopped

Preparation

For the cauliflower crust:
Preheat oven to 425 F. Spray cooking spray on a large baking sheet or pizza pan and set aside.

Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice. Use enough to make 2 1/2 cups of grated cauliflower.

Place grated cauliflower, garlic and a pinch of salt and pepper in a large non-stick skillet over medium heat and cook, stirring occasionally until heated through and just tender, about 7-8 minutes.

Place cauliflower in a medium bowl and cool slightly. Add in mozzarella, egg, basil and oregano and stir until combined.

Spread the mixture on the prepared baking sheet and press down forming a crust that’s about 8-9 inches in diameter.

Bake in preheated oven for 12-14 minutes until brown. Then remove it from the oven onto your work surface. Keep the oven on.

For the caprese topping:
Spread pesto on top of cooked crust. Top with mozzarella, tomatoes and basil. Bake for an additional 5-7 minutes or until cheese is melted.
Cool slightly, cut and serve.

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Profile photo of The Kitchen Magician

The Kitchen Magician on 1.22.2013

First time I’ve used cauliflower this way. I expected the crust to crisp a little more, but it still tasted great without even a hint of cauliflower taste. I can see there being lots of possibilities for a variety of toppings!

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