Cauliflower Crust Pizza
Get ready to use cauliflower like you’ve never seen it before! With this inventive recipe, grated cauliflower is used as the foundation for the dough, avoiding the carb-overload that comes along with traditional pizza.
2 cups cauliflower, grated or blended to rice size, about ½ of large head1 large egg, lightly beaten1 1/2 cups mozzarella cheese, shredded2 tablespoons Parmesan cheese, gratedsalt and black pepper to taste1 (8 ounce) can Red Gold® Tomato Sauce 8 oz1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes with Garlic & Olive Oil 14.5 oz, drained2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1/4 cup fresh basil leaves, for garnish
- Preheat oven to 425o F. Place cauliflower crumbles in a large bowl and microwave on HIGH for 7 to 8 minutes or until soft. Remove and let cool.
- Mix in egg, 1 cup mozzarella cheese, parmesan cheese, salt and black pepper. Once combined, pat into a 10 inch round greased pizza pan. Spray lightly with non-stick spray and bake for 10 to 15 minutes, or until golden.
- Top pizza with the sauce, remaining mozzarella cheese, petite diced tomatoes, garlic and red pepper flakes.
- Bake in the oven until cheese is melted and bubbly, about 10 minutes. Top with basil and serve.