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  1. Meals & Cooking
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  3. Cauliflower Margherita Pizza

Cauliflower Margherita Pizza

By Judy KimPublished: Feb 12, 2016
Cauliflower Margarita Pizza
Judy Kim
Yields:
4
Prep Time:
5 mins
Total Time:
45 mins
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This gluten-free cauliflower pizza crust is going to blow your mind (but not your gut). 

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Ingredients

  • 1 large head of cauliflower, cut into florets
  • 1/2 cup crushed tomatoes
  • 1 tsp. chopped garlic
  • kosher salt
  • 1/2 cup grated low moisture mozzarella
  • 1 cup grated Parmesan cheese
  • 1/2 tsp. crushed red chili flakes
  • 1 tsp. oregano
  • 8 oz. fresh mozzarella, drained and torn roughly into pieces
  • fresh basil leaves

Directions

    1. Step 1Preheat oven fitted with a pizza stone to 475 degrees F. Prepare 2 parchment circles cut to 11" in diameter. In the bowl of a food processor fitted with a blade, add cauliflower and pulse until it reaches the size of small rice granules (Approximately 5 to 6 cups). Transfer to a large bowl and cover with a paper towel; microwave for 5 minutes. Spread cauliflower out on a sheet pan to speed up the cooling time.
    2. Step 2Meanwhile, rinse out the food processor bowl and add tomatoes, garlic, and 1/8 teaspoon salt. Pulse 6 or 7 times until tomatoes are blended with garlic but still slightly chunky. Set aside.
    3. Step 3The key to making this pizza crispy is to remove as much water as possible from the cauliflower. In 2 batches, squeeze cauliflower in a clean dish towel and discard excess water. Return cauliflower to the large bowl and add mozzarella, parmesan, chili flakes, oregano, 1 teaspoon salt, and eggs and mix together by hand until well incorporated.
    4. Step 4Place parchment circle onto a pizza peel or a cutting board. Add half of cauliflower pizza mixture and spread evenly into a 10" circle. Slide pizza into the oven and bake for 10 minutes until golden brown. Repeat with remaining cauliflower.
    5. Step 5Spread 1/4 cup sauce and half of fresh mozzarella evenly over pizza, leaving a 1" boarder for crust. Bake until bubbly, about 5 to 7 minutes. Repeat with second pizza. Garnish with fresh basil leaves.
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