Pizza is one of those things that probably every American, and then some, have cravings for. I certainly fit into that category, but I also prefer it to be healthy and gluten-free. These incredible cauliflower crusted, ricotta cheese topped, gluten-free pizzas are to die for! My daughter feels extra special when she gets pizza for dinner, and she gobbles it up like a little piglet. (And I just sit and observe with a big smile on my face knowing that this has got to be the healthiest pizza on the planet)!
CAULIFLOWER CRUST INGREDIENTS:
Makes 4 individual pizzas
- 2 eggs (preferably from pastured hens)
- 2 cups good quality shredded mozzarella cheese
- 2 cups riced cauliflower, approximately 1 head (washed and patted dry, and then grated on a cheese grater)
- 2 garlic cloves, minced
- 1/4 cup fresh basil, chopped
PIZZA TOPPINGS:
- 1 cup pizza sauce (homemade would be best)
- optional: zucchini, mushrooms, yellow squash, or any favorite healthy pizza topping.
BASIL RICOTTA:
- 1 cup ricotta cheese
- 1 tablespoon fresh basil, chopped
- pinch of sea salt and freshly ground black pepper
*Combine all ingredients and set aside until ready to use.
DIRECTIONS:
Preheat oven to 450 degrees. Line a cookie sheet with parchment paper, and with a paper towel spread a thin layer of coconut oil on top to prevent further sticking.
In a medium bowl, combine riced cauliflower, basil, garlic, eggs and shredded mozzarella. Mix together (I use my hands), and divide into 4 amounts and press evenly on the parchment paper.
Bake the crusts for 13-15 minutes until nicely browned. Remove the cookie sheet from the oven.
Add pizza sauce to each pizza, and then add favorite toppings (my favorites are zucchini and mushrooms).
Drop the basil ricotta cheese on top by spoonfuls (I use a cookie scoop). Press down slightly to flatten.
Place back in the oven for about 5-10 minutes until toppings are cooked. Slice and serve!
Approximately 2-4 servings
(Adapted recipe from here)
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