Living in a cold winter climate and looking out my window to a foot of snow on the ground, I love to bring the flavors of spring and summer indoors. What better way than with fresh basil, juicy tomatoes and mozzarella on a cauliflower crust.
Cauliflower crust has become a favorite of mine and a great way to enjoy pizza without guilt. Honestly, you wouldn’t even know it was made from cauliflower. It reminds me of a thin pizza crust. Cauliflower is a great vegetable to incorporate into any diet. It is low in carbs and high in fiber and vitamin C. Not only is this crust a healthy alternative to a doughy crust that will take care of any pizza craving, but it is nutritious for you as well.
To make the crust, you need to grate cauliflower florets. I remove the florets from the head of cauliflower and simply grate them with an Edgeware coarse grater. Using this grater works perfectly for making the crust. Edgeware has a line of graters that are great for all your grating needs. From shredding cheese, vegetables, and even chopping nuts. You can easily grate effortlessly with these paddle graters right onto your cutting board.
The Better Zester is an awesome tool that zests your lemon and limes. Best part, the Better Zester has a storage container on the back of the blade so it not only catches the zest but it also remove the zest from the back of the black with a squeegee. It was recently featured in House Beautiful magazine. This tool is pure genius, and I am absolutely in love with this zester and these graters.
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Coarsely grate cauliflower florets to resemble 2 1/2 cups cauliflower “rice”.
Add to a large skillet with garlic, salt and pepper and saute, stirring occasionally until heated through and just tender, about 7-8 minutes.
Add cooked cauliflower to a medium bowl and add in shredded part-skim mozzarella.
One large egg, lightly beaten.
Dried basil and oregano.
Stir ingredients until combined.
Spread on a large greased baking sheet or pizza pan and pat down, about 8-9 inches.
Bake in a preheated 425 degree Fahrenheit oven for 12-14 minutes until golden brown.
Top crust with 2 tablespoon basil pesto.
Fresh mozzarella, tomatoes and basil. Bake for an additional 5-7 minutes until cheese is melted. Cut into pieces and enjoy!
- ½ head cauliflower (or 2½ cups coarsely grated cauliflower)
- 1 garlic clove, grated
- Pinch of salt and pepper
- 1 cup part skim mozzarella, grated
- 1 large egg, lightly beaten
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano
- 2 tablespoon basil pesto
- 1 cup fresh mozzarella, cut into ½ inch pieces
- 2 roma tomates, chopped
- 1-2 tablespoon fresh basil, chopped
- Preheat oven to 425 degrees Fahrenheit. Spray cooking spray on a large baking sheet or pizza pan and set aside.
- Remove stems and leaves from cauliflower and coarsely grate cauliflower florets to resemble rice to make 2½ cups.
- Place grated cauliflower, garlic and a pinch of salt and pepper in a large non-stick skillet over medium heat and cook, stirring occasionally until heated through and just tender, about 7-8 minutes.
- Place cauliflower in a medium bowl and cool slightly. Add in mozzarella, egg, basil and oregano and stir until combined.
- Spread on baking sheet and press down forming crust about 8-9 inches.
- Bake in preheated oven for 12-14 minutes until brown.
- Spread pesto on top of cooked crust. Top with mozzarella, tomatoes and basil. Bake for an additional 5-7 minutes until cheese is melted.
- Cool slightly, cut and serve.
Disclosure: I received products for review, but was not compensated for this post. All opinions are my own.