Italian-Style Cauliflower Crust Pizza
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20Prep Time Minutes
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60Total Time Minutes
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11Number of Ingredients
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4Servings
Ingredients
- 1/2 cup (125 mL) Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes, drained and blended
- 1 head cauliflower, cut into florets
- 1 3/4 cups (425 mL) shredded mozzarella cheese, divided
- 1/3 cup (75 mL) grated Parmesan cheese
- 2 egg yolks, lightly beaten
- 1 tsp (5 mL) Italian seasoning
- 1/2 tsp (2 mL) garlic powder
- PAM® Original Spray
- 1/2 cup (125 mL) thinly sliced fennel
- 1/4 tsp (60 mL) crushed red pepper flakes
- 1/4 cup (60 mL) fresh basil leaves, torn
Directions
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Step one
Preheat oven to 400F (200C). In food processor, pulse cauliflower florets, in batches if needed, until finely ground and mixture resembles fine crumbs.
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Step two
Microwave cauliflower in microwave-safe bowl for 2 to 3 minutes, stirring every minute, until softened but not mushy. Alternatively, steam for 5 minutes. Transfer to sieve; drain well. let cool completely. Transfer to clean tea towel; squeeze dry.
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Step three
Transfer to bowl; stir in 3/4 cup (175 mL) mozzarella, Parmesan, egg yolks, Italian seasoning and garlic powder until blended.
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Step four
Line large pizza pan or baking sheet with parchment paper and spray with PAM® Original Spray. Add cauliflower mixture to center of pan, spreading into 1/4-inch (1 mm) thickness to make 12-inch (30 cm) round, making edges slightly thicker to form crust. Bake for 25 to 30 minutes or until edges start to turn golden and crust is firm.
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Step five
Spread blended Aylmer® Accents® Italian Seasonings Chunky Stewed Tomatoes over crust; sprinkle with remaining mozzarella. Top with fennel and red pepper flakes; bake for 10 to 12 minutes or until cheese is melted and golden. Garnish with basil.
Tips
Use a mandoline, veggie slicer or food processor with slicer attachment to thinly slice fennel.
Preparation images
Italian-Style Cauliflower Crust Pizza




