thepioneerwoman5.0
Cauliflower Crust Pizza
Topped with stretchy mozzarella, garlicky ricotta, and balsamic mushrooms, this cheesy, chewy cauliflower crust pizza deserves a place at your next pizza night!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
- ●cutting board
📝 Preparation Steps
1
Preheat the oven to 400˚. Place a pizza stone, steel, or an upside-down baking sheet on the upper third rack of the oven.
2
Place the cauliflower in the center of a lint free kitchen towel. Pull the four sides up to make a bundle and squeeze very well over the sink to remove as much moisture as possible.
3
Combine the dried cauliflower, cream cheese, 1/4 cup of parmesan, egg, 1 grated garlic clove, 1 teaspoon of salt, 1/2 teaspoon ground black pepper, and Italian seasoning in a medium bowl until well combined.
large egg, beaten1
4
Place a 14-inch piece of parchment paper on a half-sheet pan. Pour 2 tablespoons of the oil onto the parchment and dust with the cornmeal. Place the cauliflower mixture onto the prepared parchment. Gently pat the crust into a 12-inch round.
5
Transfer the half sheet pan to the preheated baking stone. Bake until the crust is golden and dried out, 20 to ⏱️ 25 minutes. Remove to a wire rack.
6
Melt the butter in a medium sauté pan over medium heat. Add the mushrooms and cook, stirring frequently until the liquid reduces and the mushrooms begin to brown. Stir in the thyme, 1 grated garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir until mushrooms are golden brown. Stir in the balsamic vinegar and allow the vinegar to reduce slightly, about ⏱️ 30 seconds. Remove the mushrooms from the heat.
7
Combine the ricotta, 2 tablespoons parsley, remaining grated garlic clove, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a medium bowl.
8
Brush the surface of the cauliflower crust with the remaining 1 tablespoon of olive oil and sprinkle with the remaining 1 tablespoon of parmesan. Sprinkle the mozzarella all over. Dot the surface with the ricotta mixture. Top with the mushrooms. Bake until the cheese is melted and bubbly, 12 to ⏱️ 14 minutes more.
9
Allow to sit ⏱️ 5 minutes. Carefully remove from parchment and place on a cutting board. Garnish with more parsley and red chili flake, if you like. Slice and serve hot.
Nutrition Facts
calories
634 Calories
fat Content
49 g
fiber Content
4 g
sugar Content
6 g
sodium Content
962 mg
protein Content
34 g
trans Fat Content
0 g
cholesterol Content
173 mg
carbohydrate Content
14 g
saturated Fat Content
25 g
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