Recipe by Ruth Bendkowski

Sun-Dried Tomato and Cauliflower Pizza

Passover
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Sun-Dried Tomato and Cauliflower Pizza
Dairy Dairy
Medium Medium
8 Servings
Allergens

Contains

- Dairy - Tree nuts - Egg
40 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar - Keto

Gluten-free and delicious cauliflower crust pizza with homemade pesto, mozzarella and Parmesan cheese, and sun-dried tomatoes.

Ingredients

Cauliflower Crust

  • 3 cups fresh cauliflower or Beleaves Frozen Riced Cauliflower (strained; if using skip the rest of step 2)

  • 2 eggs

  • 1/4 cup grated Parmesan cheese

  • 1/4 cup shredded mozzarella cheese

  • 1/2 teaspoon dried basil and/or oregano

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Pesto Sauce

  • 2 cups fresh basil leaves, packed (you can substitute half of the basil with baby spinach)

  • 1/2 cup grated Parmesan cheese

  • 1/3 cup pine nuts

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

For Topping

  • 1 and 1/2 cups homemade or store-bought marinara sauce, such as Gefen Marinara Sauce (use sugar-free if desired)

  • 4 to 6 ounces fresh mozzarella cheese, sliced

Directions

Prepare the Cauliflower Crusts

1.

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2.

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.

3.

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

1.

In a food processor, combine basil, Parmesan, pine nuts, garlic, salt and pepper. Blend, then drizzle in olive oil slowly. Taste and adjust seasoning.

To Finish

1.

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.

Notes:

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.

Credits

Photo by Esti Photography

Recipe tags

9 days basil cauliflower crust cheesy dairy gluten free Italian food kosher for passover kosher Italian food milchige mozzarella Parmesan cheese Pesach pesto sun dried tomatoes sundried tomatoes tomatoes
Sun-Dried Tomato and Cauliflower Pizza

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