Cauliflower Pizza with Tomato and Basil
By Recipe developed for Sur La Table’s Cooking Classes
Images
Serves
2 (12-inch) or 4 (8-inch) pizzas
Ingredients
- Cauliflower crust:
- Olive oil
- 1 large head cauliflower, stem removed, broken into florets
- 1 large egg, lightly beaten
- ¼ cup almond meal
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Sauce:
- 1 (14-ounce) can San Marzano whole peeled tomatoes
- 1 medium garlic clove, minced
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Pizza:
- 8 ounces shredded mozzarella cheese
- 4 Roma tomatoes, thinly sliced and patted dry
- 8 ounces fresh mozzarella or buffalo mozzarella, torn into bite-size pieces
- Flaky sea salt
- Extra-virgin olive oil, for drizzling
- 15 to 20 fresh basil leaves, torn into pieces or thinly sliced
Procedure
To achieve a crispy crust that stays together, get as much water out of cauliflower as possible. Transfer the cauliflower to the towel, in batches, and twist the towel to wring out the cauliflower.
Preheat oven to 425°F. Preheat pizza stones or line 2 baking sheets with parchment paper.
To the food processor fitted with a metal blade, add cauliflower, working in batches. Pulse until cauliflower is finely grated. Transfer to a microwave safe bowl, microwave on high for 4 minutes. Set aside to cool. Once cool, transfer cauliflower to a clean kitchen towel, wring out as much liquid as possible, work in batches if necessary. Transfer cauliflower to a medium bowl and stir in egg, almond meal, cheeses, herbs, salt, and pepper.
Transfer half of the cauliflower mixture to each of the prepared baking sheets and press into a round crust, about 12 inches in diameter and 1/3 inch thick. Brush the crusts with olive oil and pierce with a fork, to create holes for steam to escape. Transfer the crusts to the oven and bake until the outside edges are golden, and the center is almost set, 30 to 35 minutes.
To prepare sauce: Drain the liquid from the tomatoes and transfer tomatoes to a small bowl. Using an immersion blender, pulse 3 or 4 times until the tomatoes are puréed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.
To assemble pizza: Remove par baked crusts from the oven and top each one with 4 ounces of shredded mozzarella cheese. Ladle half of the sauce over each crust, and gently spread using a silicone spatula, leaving 1/2 inch exposed around the edge. Top with sliced tomatoes and fresh mozzarella cheese; season with salt. Transfer pizzas back to the oven and bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and place on a wire cooling rack, cool for about 5 minutes.
To serve: Top pizza with a drizzle of extra-virgin olive oil, basil, and flaky salt; cut into slices and serve immediately.
Preheat oven to 425°F. Preheat pizza stones or line 2 baking sheets with parchment paper.
To the food processor fitted with a metal blade, add cauliflower, working in batches. Pulse until cauliflower is finely grated. Transfer to a microwave safe bowl, microwave on high for 4 minutes. Set aside to cool. Once cool, transfer cauliflower to a clean kitchen towel, wring out as much liquid as possible, work in batches if necessary. Transfer cauliflower to a medium bowl and stir in egg, almond meal, cheeses, herbs, salt, and pepper.
Transfer half of the cauliflower mixture to each of the prepared baking sheets and press into a round crust, about 12 inches in diameter and 1/3 inch thick. Brush the crusts with olive oil and pierce with a fork, to create holes for steam to escape. Transfer the crusts to the oven and bake until the outside edges are golden, and the center is almost set, 30 to 35 minutes.
To prepare sauce: Drain the liquid from the tomatoes and transfer tomatoes to a small bowl. Using an immersion blender, pulse 3 or 4 times until the tomatoes are puréed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.
To assemble pizza: Remove par baked crusts from the oven and top each one with 4 ounces of shredded mozzarella cheese. Ladle half of the sauce over each crust, and gently spread using a silicone spatula, leaving 1/2 inch exposed around the edge. Top with sliced tomatoes and fresh mozzarella cheese; season with salt. Transfer pizzas back to the oven and bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and place on a wire cooling rack, cool for about 5 minutes.
To serve: Top pizza with a drizzle of extra-virgin olive oil, basil, and flaky salt; cut into slices and serve immediately.
Cauliflower Pizza with Tomato and Basil
By Recipe developed for Sur La Table’s Cooking Classes
Serves
2 (12-inch) or 4 (8-inch) pizzas
Ingredients
- Cauliflower crust:
- Olive oil
- 1 large head cauliflower, stem removed, broken into florets
- 1 large egg, lightly beaten
- ¼ cup almond meal
- ½ cup shredded mozzarella cheese
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Sauce:
- 1 (14-ounce) can San Marzano whole peeled tomatoes
- 1 medium garlic clove, minced
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Pizza:
- 8 ounces shredded mozzarella cheese
- 4 Roma tomatoes, thinly sliced and patted dry
- 8 ounces fresh mozzarella or buffalo mozzarella, torn into bite-size pieces
- Flaky sea salt
- Extra-virgin olive oil, for drizzling
- 15 to 20 fresh basil leaves, torn into pieces or thinly sliced
Procedure
To achieve a crispy crust that stays together, get as much water out of cauliflower as possible. Transfer the cauliflower to the towel, in batches, and twist the towel to wring out the cauliflower.
Preheat oven to 425°F. Preheat pizza stones or line 2 baking sheets with parchment paper.
To the food processor fitted with a metal blade, add cauliflower, working in batches. Pulse until cauliflower is finely grated. Transfer to a microwave safe bowl, microwave on high for 4 minutes. Set aside to cool. Once cool, transfer cauliflower to a clean kitchen towel, wring out as much liquid as possible, work in batches if necessary. Transfer cauliflower to a medium bowl and stir in egg, almond meal, cheeses, herbs, salt, and pepper.
Transfer half of the cauliflower mixture to each of the prepared baking sheets and press into a round crust, about 12 inches in diameter and 1/3 inch thick. Brush the crusts with olive oil and pierce with a fork, to create holes for steam to escape. Transfer the crusts to the oven and bake until the outside edges are golden, and the center is almost set, 30 to 35 minutes.
To prepare sauce: Drain the liquid from the tomatoes and transfer tomatoes to a small bowl. Using an immersion blender, pulse 3 or 4 times until the tomatoes are puréed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.
To assemble pizza: Remove par baked crusts from the oven and top each one with 4 ounces of shredded mozzarella cheese. Ladle half of the sauce over each crust, and gently spread using a silicone spatula, leaving 1/2 inch exposed around the edge. Top with sliced tomatoes and fresh mozzarella cheese; season with salt. Transfer pizzas back to the oven and bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and place on a wire cooling rack, cool for about 5 minutes.
To serve: Top pizza with a drizzle of extra-virgin olive oil, basil, and flaky salt; cut into slices and serve immediately.
Preheat oven to 425°F. Preheat pizza stones or line 2 baking sheets with parchment paper.
To the food processor fitted with a metal blade, add cauliflower, working in batches. Pulse until cauliflower is finely grated. Transfer to a microwave safe bowl, microwave on high for 4 minutes. Set aside to cool. Once cool, transfer cauliflower to a clean kitchen towel, wring out as much liquid as possible, work in batches if necessary. Transfer cauliflower to a medium bowl and stir in egg, almond meal, cheeses, herbs, salt, and pepper.
Transfer half of the cauliflower mixture to each of the prepared baking sheets and press into a round crust, about 12 inches in diameter and 1/3 inch thick. Brush the crusts with olive oil and pierce with a fork, to create holes for steam to escape. Transfer the crusts to the oven and bake until the outside edges are golden, and the center is almost set, 30 to 35 minutes.
To prepare sauce: Drain the liquid from the tomatoes and transfer tomatoes to a small bowl. Using an immersion blender, pulse 3 or 4 times until the tomatoes are puréed. Stir in garlic and olive oil. Taste and adjust seasoning with salt and pepper. Set aside.
To assemble pizza: Remove par baked crusts from the oven and top each one with 4 ounces of shredded mozzarella cheese. Ladle half of the sauce over each crust, and gently spread using a silicone spatula, leaving 1/2 inch exposed around the edge. Top with sliced tomatoes and fresh mozzarella cheese; season with salt. Transfer pizzas back to the oven and bake until the cheese is melted, about 10 minutes. Remove the pizza from the oven and place on a wire cooling rack, cool for about 5 minutes.
To serve: Top pizza with a drizzle of extra-virgin olive oil, basil, and flaky salt; cut into slices and serve immediately.