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Amazing 1 Cauliflower Crust Pesto Pizza joy

Cauliflower Crust Pesto Pizza
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Enjoy a delicious, comforting pizza experience without the gluten! This Cauliflower Crust Pesto Pizza recipe brings together deep, soulful flavors with a fresh, lighter base. Mei shares this recipe from the Spoon & Sprout kitchen, balancing tradition and new growth.

Ingredients

Scale
  • 1 medium head cauliflower, raw
  • 1 large egg, lightly beaten
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1/2 cup prepared pesto sauce
  • 1/4 cup cherry tomatoes, halved
  • 2 tablespoons pine nuts, toasted
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Grate the cauliflower into fine pieces using a box grater or food processor. You need about 2 cups of riced cauliflower.
  3. Place the riced cauliflower in a microwave-safe bowl and microwave on high for 4-5 minutes until soft. Let it cool slightly.
  4. Transfer the cooled cauliflower to a clean, thin kitchen towel or several layers of cheesecloth. Wrap it tightly and squeeze out as much moisture as possible. This step is key for a crispy crust.
  5. In a medium bowl, combine the dry cauliflower pulp, beaten egg, mozzarella cheese, Parmesan cheese, oregano, garlic powder, and salt. Mix well until a dough-like consistency forms.
  6. Spread the mixture onto the prepared parchment paper into a rough 10-inch circle, about 1/4 inch thick.
  7. Bake the crust for 20-25 minutes, or until the edges are golden brown and the crust is firm.
  8. Remove the crust from the oven. Spread the pesto sauce evenly over the partially baked crust.
  9. Top with halved cherry tomatoes and toasted pine nuts.
  10. Return the pizza to the oven and bake for another 5-7 minutes, until the cheese is melted and bubbly.
  11. Garnish with fresh basil leaves before slicing and serving.

Notes

  • Squeezing the moisture from the cauliflower is the most important step for a firm crust. Do not skip this!
  • You can use store-bought or homemade pesto.
  • For an extra crispy bottom, you can bake the crust directly on a pizza stone after the initial bake.

Nutrition

Find it online: https://spoonsprout.com/cauliflower-crust-pesto-pizza-recipe/