Cauliflower Crusted Pizza With Bell Pepper and Green Olives
After the zucchini crust pizza, I just had to try one with cauliflower. Cauliflower is such a versatile vegetable. You can use it in nearly everything ranging from soups and salads to stews and even sweet desserts!
Servings: 2
Calories: 412kcal
Ingredients
For the crust
- 1 small head cauliflower (1 small head = 4 cups mixed)
- 1 egg (big egg)
- 1 tsp dried oregano
- sea salt to taste
- black pepper to taste
- 1/4 cup grated mozzarella cheese (or nutritional yeast)
- 1 tsp garlic powder
- 1-2 tbsp flour of your choice (GF if needed)
For the sauce
- 1/2 cup onion finely chopped
- 1 clove garlic minced
- 2 cup tomato chopped
- 1 tbsp balsamic vinegar
- 1 tbsp dried oregano
- sea salt to taste
- black pepper to taste
For toppings:
- 1 cup bell pepper sliced
- 1 cup grated mozzarella cheese
- 1 cup tomato sliced
- 1/3 cup green olives (optional) sliced
Instructions
For the crust
- Preheat oven to 400°F or 200°C.
- Pulse cauliflower in a food processor until you got little grain-like pieces. Steam in microwave or steam basket for 4 minutes. Drain and transfer to a clean kitchen towel. Squeeze out as much liquid as you can.
- Combine with all other pizza crust ingredients. If too wet add a little flour, or when too dry add a little water.
- Line baking sheet with parchment paper. With a spoon, spread crust mixture, evenly, in a thin layer. Cook for about 15-20 minutes in the oven, or until golden and crisp.
Meanwhile
- Make tomato sauce. Heat cooking oil over medium heat . Saute onion for 2 minutes, add garlic and cook for 2-3 minutes more.
- Add tomatoes and cook, covered, until softened. About 10 minutes. Stir regularly. Season with balsamic vinegar, oregano, salt, and pepper.
- Top pre-baked pizza crust with tomato sauce, cheese, bell pepper, and olives. Bake for 10-15 minutes more or until nicely browned.
Notes
These were my toppings. Feel free to top with other ingredients such as mushrooms, feta/blue cheese, spinach, zucchini, or eggplant.