Preparation time
- Total: Approximately 60 minutes
- Preparation: 15 minutes
- Cooking: 45 minutes
Ingredients
- 1 Cauliflower (gobi) - cleaned and florets separated
- 2 Whole Eggs - beaten
- 1/2 cup Mozzarella cheese - grated
- 1/2 cup Parmesan cheese - grated
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil leaves
- 1 teaspoon Red Chilli flakes
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 cup Homemade Basil Pesto
- 1/4 cup Homemade Marinara Sauce
- 1/2 cup Sun Dried Tomatoes - chopped
- Mozzarella cheese - and goat cheese (optional) for toppings
- Salt - to taste
Instructions
- To begin making Cauliflower Crust Pizza With Pesto, Sundried Tomatoes & Goat Cheese, add the cauliflower florets to a food processor and pulse to form fine crumbs (working in batches)
- Once the cauliflower is made into a crumble, place it in a muslin cloth and drain the excess liquid from processed cauliflower by squeezing well
- Make sure to squeeze out the maximum liquid possible
- Add the cauliflower pulp to a medium bowl and add in eggs, mozzarella, parmesan, oregano, basil, red chili flakes, garlic powder, onion powder with required salt and mix well
- Preheat oven to 220 C
- Line the pizza stone or a baking sheet with parchment paper
- Add the prepared cauliflower mixture and spread evenly like pizza dough
- Bake this in the oven for 20 minutes or until slightly brown on the top
- Remove the prepared gluten free cauliflower pizza crust from the oven
- Spread the marinara sauce, spinach basil pesto, sun dried tomatoes, mozzarella and goat cheese
- Place the Cauliflower Pizza Crust back into the oven and bake again for about 7 minutes or until cheese melts evenly
- Serve the Cauliflower Crust Pizza With Pesto, Sundried Tomatoes & Goat Cheese for a weekend dinner along with Light and Creamy Broccoli Soup and Strawberry Upside Down Muffin
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Italian Recipes
- Dinner
- Vegetarian