Basil, Tomato & Feta Cheese Pizza with a Cauliflower-Mozzarella Crust [Gluten-Free]

Crust Ingredients:

  • 2 cups cauliflower- grated
  • 2 whole eggs- lightly beaten
  • 1 cup mozzerella cheese- grated
  • 1 tsp dried Oregano
  • 1 tsp garlic (1 large clove- minced)
  • 1/4 tsp sea salt
  • olive oil

Toppings Ingredients:

  • pizza sauce- any favourite
  • mozzerella cheese- 1/2 cup
  • sauteed mushrooms with garlic
  • feta cheese- crumbled
  • cherry tomatoes- halved
  • basil- whole fresh leaves
  • parmesan cheese-for the finishing touch

Instructions:

  1. Preheat oven to 230 degrees and position rack in lower 1/3 of the oven.
  2. Shred 2 cups of cauliflower, spread cauliflower in cast iron skillet and cook on medium heat of 6-8 minutes
  3. Pull cauliflower out and let cool, once cooled, squeeze extra moisture out.
  4. Mix cooled cauliflower, cheese, oregano. garlic, salt until blended. Stir in egg until combined.
  5. Lightly brush olive oil onto non-stick pan, spread crust mix out on pan about 22-25 cm
  6. Place crust in oven, bake 12-15 minutes, until crust is light golden brown
  7. Remove crust from oven, position rack in the middle and turn oven onto broil
  8. Arrange sauce on crust and spread to the edge, sprinkle a layer of mozzerella and add mushrooms/garlic, cherry tomatoes, feta cheese and basil as desired. Sprinkle additional mozzerella on top and finish with parmesan cheese and drizzle lightly with olive oil.
  9. Return pizza to oven and broil until toppings are hot and cheese is melted.
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