Mediterranean Cauliflower Pizza

12 Reviews
  • Prep 30 m
  • Cook 25 m
  • Total 55 m
Servings: 6

Ingredients

For Crust:

  • 1 head cauliflower, chopped
  • 1 cup grated Parmesan cheese
  • ½ teaspoon dried Italian seasoning
  • 1 clove garlic, minced
  • ½ teaspoon kosher salt
  • ground black pepper
  • 1 egg, beaten

For Topping:

Directions

  1. 1. Preheat oven to 475°F. Place a pizza stone or rimless baking sheet in the oven.
  2. 2. Place chopped cauliflower in a food processor, and pulse until finely ground (may need to pulse in batches to ensure cauliflower is evenly ground). Using a clean kitchen towel or cheesecloth, squeeze as much liquid from the cauliflower as possible.
  3. 3. Combine cauliflower and remaining crust ingredients in a large bowl until well incorporated. Mixture should hold together when pinched.
  4. 4. Place parchment paper on a pizza peel or rimless baking sheet, and spray liberally with cooking oil. Divide cauliflower into four 3-inch wide circles on parchment paper, then carefully slide the paper onto the preheated pizza stone (or baking sheet). Bake for approximately 15 minutes, or until crust is barely golden and darker at the edges.
  5. 5. Meanwhile, combine all the topping ingredients in a large bowl. After the crusts have finished backing, pull out the oven rack with the crusts and evenly spread mixture over the tops of each.
  6. 6. Slide the pizzas back into the oven and back until cheese mixture is melted, approximately 6-8 minutes.
• For safe meat preparation, reference the USDA website.

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Reviews

(12)
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Mediterranean Cauliflower Pizza is rated 4.7 out of 5 by 12.
Rated 5 out of 5 by from Great low carb dish! I made this for a get together, oh my what a hit! Everyone raved! Good thing I brought the recipe with new!
Date published: 2017-08-19
Rated 5 out of 5 by from Great for low-carb This is perfect for my low carb diet. It tastes delicious fast and easy to make and the whole family loved it including the kids. We are definitely a ranch family and Hidden Valley has always been our favorite.
Date published: 2017-08-14
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