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CAULIFLOWER CRUST MARGHERITA PIZZA

5 from 5 votes
Hey, pizza lovers! Ever craved a pizza but felt guilty about the carbs? Well, Cauliflower Crust Margherita Pizza is your new best friend. This is pizza with a twist, and I promise it’s going to be love at first bite. Let’s whip up this guilt-free delight, shall we?
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes
Calories:
Ingredients Method Notes

Ingredients
  

Making the Crust? Here’s What You Need:
  • A big ol’ cauliflower: 1 head that’s 2 pounds or 907 grams
  • Good melty mozzarella cheese shredded: 1 cup (8 ounces or 227 grams)
  • Parmesan cheese grated (because cheese): 1/4 cup (1 ounce or 28 grams)
  • An egg: 1 large
  • Some oregano: 1 teaspoon 0.17 ounces or 5 grams
  • A hint of garlic powder: 1/2 teaspoon 0.09 ounces or 2.5 grams
  • Salt: 1/2 teaspoon 0.09 ounces or 2.5 grams
Now, the Toppings:
  • Tomato sauce your favorite kind: 1/2 cup (4 ounces or 113 grams)
  • Fresh lovely mozzarella cheese, sliced: 8 ounces or 227 grams
  • Fresh basil leaves for that Italian vibe: 1/4 cup
  • Some cherry tomatoes cut in half: 1/2 cup (3 ounces or 85 grams)
  • Olive oil: 1 tablespoon 0.5 ounces or 14 grams
  • Salt and pepper: to your taste

Method
 

  1. First, the Cauliflower Crust: Chop the cauliflower, rice it, cook it for a bit (4-5 minutes), and drain that baby well.
  2. Crust Mix Time: In a big bowl, combine all the crust ingredients. Stir it up!
  3. Make that Crust: Press it onto a baking sheet, bake at 400°F (200°C) until it’s golden (15-20 minutes).
  4. Toppings Galore: Spread that sauce, cheese, tomatoes, and basil. Add olive oil, salt, and pepper, and bake until cheesy and bubbly (5-7 minutes).
  5. Enjoy Your Creation: Let your Cauliflower Crust Margherita Pizza cool for a sec (2 minutes), then slice and devour.

Notes

TIPS (TRUST ME ON THESE)
1. Fresh cauliflower = best flavor.
2. Want a crispier crust? Squeeze out that cauliflower moisture.
3. Add your favorite toppings, but keep it simple and fresh.
SERVING SUGGESTIONS
Serve it hot, folks.
Throw in a Caprese Salad with Balsamic Glaze, and you’ve got a feast.
A sprinkle of extra basil, and you’re a gourmet chef.