Backyard Farms Cocktail Tomato and Two Cheese Cauliflower Pizza
- Prep Time: 10 minutes
- Cooking Time: 45 minutes
- Serves 4 to 6
- 1 large head cauliflower, leaves and core removed and cauliflower broken into small florets
- 2 teaspoons salt
- 1 large egg, well beaten with a fork
- 1½ cups shredded mozzarella cheese
- 2 tablespoons minced fresh parsley
- Grinding black pepper
- 2 tablespoons extra virgin olive oil
- 4 Backyard Farms Cocktail Tomatoes, cut into rounds
- 1½ cups shredded provolone cheese
- 1 cup thinly sliced peperoni
This no guilt “pizza” made with a cauliflower crust is perfect for a gluten free diet. Top it with Backyard Farms Cocktail Tomatoes, thin slices of pepperoni and two cheeses and watch the raves.
Preheat the oven to 400° F
Place the florets in batches in a food processor and pulse them until the cauliflower looks like small grains of rice. Transfer to a bowl.
Bring 6 cups of water to a boil in a large pot and add 1 tablespoon salt. Add the cauliflower and bring to a boil. Lower the heat to medium high and cook for 5 minutes or until cauliflower is tender but not mushy. Drain well in a fine mesh colander and transfer to a bowl.
Add the remaining salt, a good grinding of black pepper, parsley, mozzarella cheese and the egg and mix well.
Line a 12 to 14 inch round pizza pan with a sheet of parchment paper and brush the paper with the olive oil.
Transfer the cauliflower mixture to the parchment paper and pat it with a spoon into an even 10-inch round, keeping the edges a bit higher than the center.
Bake for 35 to 40 minutes or until the cauliflower looks golden brown.
Top the “crust” with the tomatoes, peperoni and provolone cheese and return it to the oven for 8-10 minutes. Allow the pizza to sit for 10 minutes before cutting into wedges with a knife.
Note: crust can also be made in a rectangular pan and cut into squares.
Recipe Prepared for Backyard Farms by Mary Ann Esposito of Ciao Italia.