AuthorChef Chad
RatingDifficultyBeginner

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Yields2.00 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 kg Vegetable, Cauliflower
 250 g Cheese, Mozzarella
 250 g Cheese, Parmesan
 2 piece Eggs, raw
 340 g Groceries, Canned Tomato
 30 g Vegetable, Garlic Peeled
 50 g Vegetables, White Onion
 40 g Herb, Basil
 50 g Vegetable, Salad Tomato
 60 ml Oil, Olive, extra virgin
 5 g Spice, Black Pepper Crushed

1

Separate Cauliflower into florets. Using the Breville Kinetix Pro blender process the cauliflower florets into grain size (Rice the florets).

2

Cook “Cauliflower Rice” by Baking in the Breville Samrt oven for 15 minutes or

3

Microwave for 8 minutes.

4

Then transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel. Let it cool for a bit. Once cooled,holding by the four corners of cheesecloth with one hand, squeeze out as much liquid as you can with another hand. Squeeze really well. Quite a few times.

5

Form Cauliflower Pizza Crust. Transfer squeezed cauliflower to a bowl. Add egg, freshly chopped basil, cheese, salt and pepper, and mix well. Using your hands, flatten pizza dough on prepared baking sheet lined with parchment paper and sprayed brushed with oil. Bake for 20 minutes

6

Flip and bake for a few more minutes until crispy.

7

For the Tomato sauce: In a oiled preheteated pan, sauté onions and garlic for 5 mins. Add the diced canned tomatoes then set the fire into low. Simmer for 10 mins. Season with Salt and pepper.

8

Pizza Assembly: Lather the tomato sauce into the cauliflower crust, top it with sliced fresh tomatoes then grate mozarella and parmesan on top. Bake for 5 mins under 185 Deg C. Garnish it with fresh basil leaves and drizzle with extra virgin olive oil. Serve Hot and Crispy!

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Ingredients

 1 kg Vegetable, Cauliflower
 250 g Cheese, Mozzarella
 250 g Cheese, Parmesan
 2 piece Eggs, raw
 340 g Groceries, Canned Tomato
 30 g Vegetable, Garlic Peeled
 50 g Vegetables, White Onion
 40 g Herb, Basil
 50 g Vegetable, Salad Tomato
 60 ml Oil, Olive, extra virgin
 5 g Spice, Black Pepper Crushed

Directions

1

Separate Cauliflower into florets. Using the Breville Kinetix Pro blender process the cauliflower florets into grain size (Rice the florets).

2

Cook “Cauliflower Rice” by Baking in the Breville Samrt oven for 15 minutes or

3

Microwave for 8 minutes.

4

Then transfer cooked cauliflower to a bowl lined with cheesecloth. You can also use a linen tea towel. Let it cool for a bit. Once cooled,holding by the four corners of cheesecloth with one hand, squeeze out as much liquid as you can with another hand. Squeeze really well. Quite a few times.

5

Form Cauliflower Pizza Crust. Transfer squeezed cauliflower to a bowl. Add egg, freshly chopped basil, cheese, salt and pepper, and mix well. Using your hands, flatten pizza dough on prepared baking sheet lined with parchment paper and sprayed brushed with oil. Bake for 20 minutes

6

Flip and bake for a few more minutes until crispy.

7

For the Tomato sauce: In a oiled preheteated pan, sauté onions and garlic for 5 mins. Add the diced canned tomatoes then set the fire into low. Simmer for 10 mins. Season with Salt and pepper.

8

Pizza Assembly: Lather the tomato sauce into the cauliflower crust, top it with sliced fresh tomatoes then grate mozarella and parmesan on top. Bake for 5 mins under 185 Deg C. Garnish it with fresh basil leaves and drizzle with extra virgin olive oil. Serve Hot and Crispy!

Gluten Free Cauliflower Pizza Margherita
IngredientsDirections