Cauliflower Pizza
with Olives, Tomatoes, Prosciutto, Feta Cheese and Baby Arugula
Cauliflower is a great vegetable you can use to make savory dishes a little lighter: grate it and substitute for cheese in sauces, for parts of flour in pies, pizza and dumplings or instead of rice. Here’s how to use it for pizza.
1 head cauliflower | 2 large eggs | 8 oz mozzarella cheese | 1 Tbsp flour (any kind) | 4 tbsp marinara sauce | salt, pepper, garlic, oregano, basil | your favorite toppings
Here’s how it works
Preheat the oven to 550 degrees Fahrenheit. Line a pizza sheet pan with parchment paper and trim the edges.
Cut the cauliflower florets from the stem, place them in a microwave safe dish and and microwave for about 3 minutes. Grate finely and mix with eggs, grated cheese and flour. If the mixture is too wet, add flour by the tsp.
Spread the cauliflower mix on the lined pizza pan and press into a pizza shape with your fingers. Sprinkle with ground or minced garlic, salt, pepper, fresh or dried oregano and basil.
Bake the crust for about 15 minutes on the lowest possible shelf until it reaches a light golden color. Remove from oven.
With a tablespoon, spread the marinara sauce on your pizza crust. Top with sliced tomatoes, kalamata olives, 3 Tbsp feta cheese and arugula. There is already lots of cheese in the crust, so I don’t top it with additional mozzarella – but that’s just me.
Bake again on the lowest shelf for about 10 minutes until the edges of the crust are brown. Remove from the oven and top with fresh prosciutto, washed baby arugula and fresh basil leaves. Cut into 8 pieces and enjoy!
