Sunday, January 1, 2017

Fresh Pesto, Italian Sausage and Sundried Tomato Pizza with Cauliflower Crust

On one of my recent shopping trips to Trader Joe's (my fave), I filled my cart with items I hadn't seen before, like this riced cauliflower. I had seen recipes for cauliflower crust, but was skeptical as to how it would turn out. Because I love thin crust pizza, I found this to be super tasty (and it doesn't hurt that the cauliflower helps to add nutritional value). The sweet sausage and tomatoes paired with the salty, lemony pesto make this pizza irresistible. Serve this meal with a leafy green salad and you're set!


1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
2. Microwave the cauliflower for 3 minutes. Stir in eggs, 1/2 cup mozzarella and Parmesan cheese.



3. Press the cauliflower mixture into a 14-inch circle on the prepared baking sheet. Bake 25 minutes or until edges are brown and crust is crisp.

5. Meanwhile, combine pesto ingredients in a food processor or blender.


6. Top the crust with pesto, sausage, sundried tomato and the remaining cup of mozzarella. Bake for 5 minutes longer. Let pizza cool for 5 minutes, then slice.







Fresh Pesto, Italian Sausage and Sundried Tomato Pizza with Cauliflower Crust
Serves 4

All you need:
Crust
1 (16 oz.) package riced cauliflower (or 1 large head cauliflower that has been grated by hand or shredded with a food processor)
2 eggs
1 1/2 cups shredded mozzarella cheese, divided
2 tablespoons grated Parmesan cheese

Pesto
2 garlic cloves, peeled and chopped
10 fresh basil leaves
1/3 cup olive oil
1/3 cup roasted salted almonds
Zest and juice of 1 lemon

1/4 pound sweet or spicy Italian sausage, cooked and crumbled
1/4 cup sundried tomatoes packed in oil

All you do:
1. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
2. Microwave the cauliflower for 3 minutes. Stir in eggs, 1/2 cup mozzarella and Parmesan cheese.
3. Press the cauliflower mixture into a 14-inch circle on the prepared baking sheet. Bake 25 minutes or until edges are brown and crust is crisp.
5. Meanwhile, combine pesto ingredients in a food processor or blender.
6. Top the crust with pesto, sausage, sundried tomato and the remaining cup of mozzarella. Bake for 5 minutes longer. Let pizza cool for 5 minutes, then slice.

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