Grab a Slice of this Guilt-Free Cauliflower ‘Pizza’ with Mozzarella and Zucchini
Are you in need of a guilt free pizza option? Whether you’re gluten free or just generally looking to cut back on carbs, this cauliflower pizza crust is the healthy pizza swap you’ve been looking for. Feed the family this fresh, delicious, and super nutritious cauliflower “pizza” with mozzarella and zucchini. Now you can have your pizza and eat it too!
- 1 small head cauliflower, trimmed and cut into florets
- 1/4 cup coarsely grated cheddar
- 1 free-range egg, beaten lightly
- 3/4 cup coarsely grated parmesan
- 1/2 cup tomato purée
- 2 small zucchini, sliced thinly
- 4 oz. buffalo mozzarella, torn coarsely
- 1 Tbsp. finely grated lemon rind or strips
- 1 Tbsp. lemon juice
- Preheat oven to 400 degrees Fahrenheit. Line two oven trays with parchment paper and mark a seven-inch round on the paper, then turn it over.
- Process cauliflower until finely chopped. Place in a microwave-safe bowl and cover with plastic wrap, then microwave on high for 12 minutes or until tender. (Alternatively, you can steam the cauliflower, but do not boil it as this will make the crust too soggy). Drain. When cool enough to handle, place cauliflower in the center of a clean cheesecloth or paper towel. Gather ends together, then squeeze excess moisture from cauliflower.
- Combine cauliflower, cheddar, egg, and 1/4 cup of the parmesan in a large bowl, then season. Shape cauliflower mixture into marked rounds on trays and smooth out the surface. Bake for 25 minutes, or until golden.
- Spread bases with purée, half each of the zucchini and basil, then mozzarella, and remaining parmesan. Bake for 20 minutes, or until golden and crisp.
- Meanwhile, combine oil, rind, juice and remaining zucchini and basil in a medium bowl. Season to taste.
- Serve pizzas topped with zucchini salad.
You can use your favorite pasta sauce instead of tomato purée, if you prefer. If you have one, use a zester to create strips of lemon rind. If you don’t have one, peel two long, wide strips of rind from the lemon, without the white pith, then cut them lengthways into thin strips.
This recipe originally appeared on our sister site, Food to Love.
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