Cauliflower Crust Pizza Margherita Recipes

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MARGHERITA CAULIFLOWER CRUST PIZZA RECIPE

Make your next pizza night one to remember with our Margherita Cauliflower Crust Pizza Recipe. This cauliflower crust pizza recipe is a real winner.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 55m

Yield 8 servings

Number Of Ingredients 8



Margherita Cauliflower Crust Pizza Recipe image

Steps:

  • Use pulsing action of food processor to process half the cauliflower until it resembles the texture of rice; spoon into large microwaveable bowl. Repeat with remaining cauliflower. Cover with waxed paper.
  • Microwave on HIGH 4 to 6 min. or until cauliflower is softened; cool.
  • Heat oven to 425°F. Spoon cauliflower onto clean kitchen towel; wring out as much moisture as possible. Place cauliflower in large bowl. Add flour, Parmesan, egg and 1 cup mozzarella; mix well. Press onto bottom of 12-inch pizza pan sprayed with cooking spray.
  • Bake 12 to 15 min. or until golden brown.
  • Spread cauliflower crust with pizza sauce; top with remaining mozzarella and tomatoes. Bake 5 to 6 min. or until mozzarella is melted.
  • Top with basil.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 14 g, Fiber 2 g, Sugar 3 g, Protein 19 g

5 cups small cauliflower florets (about 1 head)
1/2 cup flour
1/4 cup KRAFT Grated Parmesan Cheese
1 egg, beaten
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup CLASSICO Traditional Pizza Sauce
3/4 cup halved cherry tomatoes
1/4 cup loosely packed torn fresh basil leaves

NO-FAIL CAULIFLOWER PIZZA CRUST

Almond flour, mozzarella cheese, and riced cauliflower star in this no-fail, low-carb pizza crust recipe that's super easy to make and can be topped with any of your favorite toppings. See margherita recipe below!

Provided by NoFailRecipes

Time 40m

Yield 4

Number Of Ingredients 10



No-Fail Cauliflower Pizza Crust image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a 9x13-inch sheet pan with parchment paper and lightly coat with olive oil. Set aside.
  • Place riced cauliflower in a food processor and chop until it's a similar consistency to flour. Toss the cauliflower pieces and 1 teaspoon kosher salt together. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible.
  • Put the cauliflower in a large bowl and add eggs, mozzarella cheese, almond flour, parsley, oregano, pepper flakes, garlic, and remaining 1 1/2 teaspoons salt. Mix the ingredients until thoroughly combined. The mixture should hold together when you squeeze it in your hand.
  • Evenly and firmly press cauliflower mixture into the prepared pan. Use a rubber spatula to divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the 2 crusts.
  • Bake in the preheated oven until crusts are brown around the edges and set, 15 to 20 minutes.
  • Remove crusts from the oven. Lift crusts using the parchment paper and flip over directly onto the pan. Discard the parchment paper. Place crusts back in the oven and cook until the bottoms begin to brown as well, about 5 minutes more.
  • Remove crusts from the oven and use as desired.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 8 g, Cholesterol 101 mg, Fat 10.2 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 3.1 g, Sodium 1369.4 mg, Sugar 0.5 g

1 teaspoon extra-virgin olive oil
1 pound riced cauliflower
2 ½ teaspoons kosher salt, divided
2 large eggs
½ cup shredded mozzarella cheese
¼ cup almond flour
1 tablespoon chopped fresh parsley
¼ teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
⅛ teaspoon granulated garlic

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