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
Preheat oven to 400F (200C). In food processor, pulse cauliflower florets, in batches if needed, until finely ground and mixture resembles fine crumbs.
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.
Transfer to bowl; stir in 3/4 cup (175 mL) mozzarella, Parmesan, egg yolks, Italian seasoning and garlic powder until blended.
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.
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.
Use a mandoline, veggie slicer or food processor with slicer attachment to thinly slice fennel.
Italian-Style Cauliflower Crust Pizza