Gluten-free Margherita Pizza

Ingredients

• Servings: 4
• crust:
• 3 cups coarsely chopped cauliflower
• 1 large egg
• 1/2 cup shredded italian cheese blend
• 1/4 cup chopped fresh parsley
• 1 clove garlic, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• topping:
• 1/2 cup tomato sauce
• 1/4 cup sliced pepperoni (optional)
• 1/2 cup packed shredded italian cheese blend
• 2 tablespoons parmesan cheese
• 1/4 cup small or torn fresh basil leaves

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with foil and spray with cooking spray.
• grate cauliflower in a food processor.
• put a steamer in a saucepan, add water to reach just below bottom, and bring to a boil. add cauliflower and steam, covered, until tender, 8 to 10 minutes. transfer to a large plate, spreading it out. refrigerate, stirring occasionally, until cooled, about 15 minutes. transfer to a smooth kitchen towel (not terry cloth), gather up towel ends, and twist, firmly squeezing out as much liquid as possible.
• mix together egg, cheese, parsley, garlic, salt, and pepper in a bowl. stir in cauliflower with a fork until evenly incorporated. mound mixture in center of baking sheet; press and shape into a 12-inch round (about 1/4 inch thick).
• bake until lightly browned, 15 to 18 minutes.
• spread tomato sauce on crust and add pepperoni (if using), then sprinkle with italian and parmesan cheeses. bake until cheese is melted and bubbling, about 5 minutes. scatter with basil.