Cauliflower Crust Primavera Pizza

cauliflower crust margherita pizza

Pizza without the carbs! This is gluten-free, paleo/keto-approved, low-carb  pizza crust has a crisp edge and doughy texture which tastes like it’s made from flour – however the only flour used is cauli-“flower”!  Only 3 ingredients are needed to make this crust – cauliflower, eggs and cheese (this is not vegan).

Primavera means spring in Italian.  This pizza showcases fresh spring flavours – red bell peppers, zucchini, red onion and fragrant fresh basil leaves.  

serves 2 to 4

For the crust:

1 medium head cauliflower, cut into florets

¼ cup grated parmesan

1tsp Italian seasoning

¼ tsp celtic or Himalayan salt

1 large egg

2 cups freshly grated mozzarella

For the toppings:

1 small zucchini, sliced into thin rounds

1 small red onion, sliced thin

red peppers sliced into 2-inch strips

1 clove garlic, minced

1 tbsp. olive oil

sprinkle Celtic sea salt or Himalayan salt

1 cup mozzarella

½ cup pizza sauce

a few fresh basil leaves

Instructions:

For roast veggie toppings:   Preheat oven to 425°F.

Mix zucchini, red onions, red peppers, clove garlic, olive oil, salt in a bowl. Pour veggies onto a baking sheet, spread in a single layer and roast for 20 to 30 minutes at 425°F.

For the pizza:  Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper.

  1. Pulse the cauliflower florets in a food processor till it resembles couscous (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Alternatively you can steam the cauliflower till soft. Transfer to a clean, dry kitchen towel and allow to cool. 

When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary.

NOTE:  squeezing as much water out as possible is a necessary step for ensuring a crisp crust.

Tip: a fine sieve nut milk strainer bag would work very well for the purpose of straining as much water out of the cooked cauliflower as possible.

  1. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Gather and press together, it should form a dough-like ball.
  2. Transfer to the prepared baking sheet lined with parchment paper and press into a 10-inch round. Bake until golden for 15 to 20 minutes.
  3. Remove the crust from the oven and top with the pizza sauce, remaining 1 cup mozzarella, and roasted veggie toppings. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.

Serve with a green salad and balsamic dressing.

Step 1: Pulse the cauliflower florets in a food processor till it resembles couscous (you should have about 2 1/2 cups)

Step 2: Add in Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined.
combine, mix and press into a dough ball.
Step 3: roll out to a 10 inch disc
Bake at 425 degrees F for about 15 -20 minutes until golden brown.
Step 4: Top with remaining 1 cup mozzarella, and roasted veggie toppings. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving.

Author: vickinutritionist

As a graduate with honours from the Institute of Holistic Nutrition in Toronto, Vicki is a Registered Nutrition Consultant Practitioner, also holding a Bachelor of Arts Degree from the University of Toronto. Before founding Health by Nutrition™, Vicki worked as manager and principal nutritionist at Canada's largest weight management and nutrition centre. During her tenure, she helped hundreds of clients lose weight and reach their health goals. Her experience and extensive training in weight management and holistic nutrition makes her an exceptional coach to become your partner in success. Vicki is a professional member in good standing with the Canadian Association of Natural Nutrition Practitioners.

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