I’ve been wanting to attempt to make a cauliflower crust for my next pizza quest, but chickened out when I found these pre-made crusts at Whole Foods.They are gluten and grain free and are made with egg whites. And 1/4 of the crust is only 110 calories. I made this pizza in about 20 minutes, AND I made my own sauce!!Preheat your oven to 425 degrees.Roughly chop 3 large heirloom tomatoes or tomatoes of your choice.In a pot over medium-high heat, add 1 tablespoon of olive oil. Add 1 clove of garlic and cook for 1 minute. Add tomatoes and 1 teaspoon of salt. Bring to a boil and reduce to simmer. Stir and cover pot. Cook for 10 minutes. Place your crust on a non-stick pan and bake for 5 minutes. Remove from oven.Scoop your tomato mixture into a blender and puree. Place back in pot and bring back to a boil, stirring occasionally for five minutes. This will thicken your sauce.Spoon sauce over crust.Using fresh mozzarella, parmesan, and basil, top pizza.Sprinkle with salt and red pepper flakes.Bake 5-7 more minutes until cheese melts.Recipe:
Frozen cauliflower crust
3 large tomatoes
1 clove of garlic
1 tablespoon of olive oil
fresh mozzarella slices
red pepper flakes
Preheat oven to 425 degrees.
Roughly chop tomatoes. Over medium-high heat, add 1 clove of garlic to olive oil. Cook for 1 minute. Add tomatoes and salt and bring to a boil, stirring. Cover and reduce to a simmer. Cook for 10 minutes. Add mixture to a blender and puree. Return mixture back to the pot and bring to a boil. Cook for five more minutes, stirring occasionally.
While your tomatoes are cooking, bake crust for five minutes. Remove from oven.
When sauce is ready, spoon sauce over crust. (Helpful hint: Put on a thin layer of sauce are so your pizza doesn’t get soggy. I served extra sauce on the side for dipping.)
Place cheese slices around pizza. Add basi leaves and crumbles of parmesan. Sprinkle with salt and red pepper flakes. Bake for 5-7 more minutes until cheese is melted. (Maybe I will finally get up the nerve to make my own crust next time, but for now, this is way too easy!)