Not much to see here, just a casual cauliflower-crusted pizza that's begging to be customized with your kids' fave toppings this Friday night. It's so good (and good for them), you might have to make this a new Friday night tradition.
Makes 4 servings
What you need
3 tablespoons Tessemae’s Italian
2 pounds cauliflower rice
Coarse salt and freshly ground black pepper
2 garlic cloves, minced
28 ounces crushed tomatoes
2 cups shredded grass-fed cow's milk cheese (such as Kerrygold) or dairy-free mozzarella-style shredded cheese (such as Daiya)
2 ounces pepperoni
½ of a small green pepper, thinly sliced
What you do
- Heat oven to 400 degrees. Heat 2 tablespoons Italian in a large nonstick skillet over medium-high heat. Add cauliflower rice to pan and sprinkle with salt and pepper to taste. Cook, stirring often, until tender, about 7 minutes.
- Let cauliflower cool, then place it in a clean kitchen towel and squeeze out excess water so it is very dry.
- Combine cauliflower and egg in a bowl and mix until well blended. On a parchment paper-lined baking sheet, spread cauliflower dough out until it resembles a pizza round and bake until golden, about 30 minutes.
- While pizza crust is baking, heat remaining 1 tablespoon Italian in a medium saucepan over medium heat and add garlic; cook until fragrant, about 30 seconds. Add tomatoes to pot and cook until thickened, about 15 minutes.
- Increase oven temperature to 450 degrees. Spread tomato sauce over pizza crust and sprinkle with cheese, pepperoni and green pepper slices. Bake pizza until toppings have baked, about 8 minutes.