Gluten-free and delicious cauliflower crust pizza with homemade pesto, mozzarella and Parmesan cheese, and sun-dried tomatoes.
Sun-Dried Tomato and Cauliflower Pizza
- Cooking and Prep: 40 m
- Serves: 8
Prepare the Cauliflower Crusts
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Using a food processor or box grater, grate cauliflower. You should have two cups cauliflower crumbles. Place in a large bowl and microwave for four minutes to soften. Let cool. Place in a large kitchen towel and strain well.
In a bowl, combine egg, Parmesan, shredded mozzarella, basil, oregano, garlic powder, salt, and pepper. Add cauliflower and mix. Scoop out one-fourth cup of the mixture and shape into a mini pizza. Place on prepared baking sheet. Repeat with remaining cauliflower mixture. Bake for 10 to 15 minutes, until golden.
Prepare the Pesto Sauce
In a food processor, combine basil, Parmesan, pine nuts, garlic, salt and pepper. Blend, then drizzle in olive oil slowly. Taste and adjust seasoning.
Top cauliflower crusts with sauce, mozzarella, and sun-dried tomatoes. Bake until cheese is melted and bubbly, about seven minutes. Top with pesto sauce before serving.
After eating Parmesan cheese, one must wait six hours before eating meat. See more on this, including a list of all hard cheeses that require waiting, here.
Photo by Esti Photography