Monday, June 15, 2015

White Pizza with Cauliflower Crust


Cauliflower crust:
2 small heads cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
2 eggs, lightly beaten
1 cup shredded mozzarella cheese
1 teaspoon fine grain sea salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
olive oil

1 cup shredded mozzarella cheese
1/2 cup grated Pecorino Romano cheese
Optional veggie toppings (1-2 cups)

1. Preheat oven to 450°F. Oil a baking sheet liberally with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized). Steam cauliflower rice until cooked.
2. Place the cauliflower rice in a paper towel-lined colander and twist it to squeeze as much moisture as you can. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
3. Using your hands, press the mixture onto the baking sheet. Bake for 15 minutes, until golden. Remove from the oven and let cool for 5 minutes.
4. Scatter mozzarella cheese evenly over the pizza base and spread any veggies. Sprinkle the Pecorino Romano on top. Return to the oven and bake for further for 10 minutes.

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