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Dairy
Medium
8 Servings
Allergens 
40 Minutes
Diets
Gluten-free and delicious cauliflower crust pizza with homemade pesto, mozzarella and Parmesan cheese, and sun-dried tomatoes.
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
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
kosher salt, to taste
freshly ground Gefen Black Pepper, to taste
1/2 cup Bartenura Extra-Virgin Olive Oil
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
2 and 1/2 ounces Tuscanini Sun Dried Tomatoes
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.
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.
Photo by Esti Photography
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