Time: 40 min.
Complexity: average
Servings: 4

Even on a gluten-free diet, you can indulge in a luxurious pizza that's both moist and healthy. This pizza crust is made from shredded cauliflower, held together with a mixture of grated cheeses and eggs. After baking, it becomes firm and ready for toppings. Top the crust with tomato marinara sauce, sliced ​​bell peppers and onions, sprinkle with cheese, and bake until the cheese melts. The combination of mozzarella, Parmesan, tomatoes, and bell peppers makes this pizza taste just like the real thing. Enjoy it guilt-free!

Ingredients:

• 1 head of cauliflower, stem trimmed
• 1 tbsp. grated mozzarella
• 1/4 tbsp. grated parmesan
• 0.5 tsp dried oregano
• 1/4 tsp garlic powder
• 2 large eggs, lightly beaten
• 0.5 tbsp. marinara sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, mozzarella cheese, Parmesan cheese, oregano, garlic powder, eggs, marinara sauce

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Preparation:

Step 1
• Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Separate the cauliflower into florets and process them in a food processor until finely chopped. Line a steamer basket with a kitchen towel (not terrycloth); place the basket over a pan of simmering water (2 inches). Add the cauliflower to the steamer, cover, and steam for 5 minutes. Drain, then squeeze the cauliflower dry in the towel to remove all liquid. Let cool.
Step 2
• In a bowl, combine the cauliflower with 1/2 cup mozzarella, Parmesan, oregano, 1/2 teaspoon salt, garlic powder, and eggs. Transfer to the center of a baking sheet and form into a 25 cm (10 in) circle for the pizza crust. Bake until golden brown, about 20 minutes.
Step 3
• Spread marinara sauce over the crust, top with bell peppers and onions, and sprinkle with the remaining 1/2 cup mozzarella. Return the pizza to the oven and bake for another 10 minutes.

Votes: 3

Author of the recipe - Katie Lee is an American food writer and television critic.