Margherita Pizza with Cauliflower Crust
A Margherita pizza on a cauliflower crust offers a delicious gluten-free alternative. This recipe is both simple to make and holds together well, allowing you to enjoy it just like a regular pizza, holding it in your hands.
Ingredients
Cauliflower Crust
- 1 medium cauliflower (about 750g)
- 1 cup (100g) ground almonds
- 2 eggs
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and freshly ground black pepper
Topping
- 4 tbsp tomato sauce
- 3 or 4 cherry tomatoes , sliced
- 4.5 oz (130 g) Mozzarella cheese , sliced
- fresh basil or parsley , chopped
- freshly ground black pepper
Instructions
Prepare the cauliflower crust.
- Preheat oven to 375F (190C). Line a baking sheet with parchment paper.
- Wash and cut cauliflower into florets and place in the bowl of your food processor, and process until finely chopped, like rice. Transfer to the prepared baking sheet and bake for 15 minutes. Remove and let cool a little.
- Place the cooked cauliflower into a tea towel and squeeze as much liquid as you can out of it and transfer to a clean bowl.
- Turn the oven up to 470F (240C).
- Add almonds, eggs, dried herbs, salt and pepper. Stir until well combined.
- Line a baking tray with parchment paper and grease with oil. Place the cauliflower mixture into the center and using a spoon and hands spread it out onto a 12 inch (30 cm) round.
- Bake for 15 minutes until golden brown. Remove and set aside to cool a little.
Assemble the pizza.
- Spread tomato sauce over the crust, add Mozzarella cheese slices, tomato slices on top, chopped fresh basil leaves or parsley and freshly ground black pepper.
- Bake for another 8-10 minutes until cheese is melted. Let cool a bit before serving and add some more fresh basil/parsley leaves on top. Enjoy!!
Video
Nutrition
Serving: 1 serving out of 3Calories: 333kcalCarbohydrates: 22gProtein: 22.1gFat: 20.2gSaturated Fat: 5.1gCholesterol: 99mgSugar: 9.2g