This recipe for cauliflower crust pizzas with lemony kale and fresh mozzarella is such a delicious way to eat healthy! It’s a simple vegetarian dinner that’s loaded with flavor and nutrition. Adapted from Donna Hay via Epicurious
For the Crust
- 1 whole head cauliflower, trimmed and roughly chopped (about 6 cups)
- 2 eggs
- 2 tablespoons almond meal
- 1/2 cup grated mozzarella (not fresh)
- 1/2 cup grated parmesan or pecorino Romano cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
- olive oil, for drizzling
For the Pizzas
- 1 small bunch kale, stems removed and torn into pieces
- 3 cloves garlic, very thinly sliced
- 2 tablespoons olive oil, plus more for drizzling
- zest from 1 lemon, plus 1/2 lemon for squeezing
- generous pinch red pepper flakes, to taste
- salt, to taste
- 1/2 cup finely grated parmesan or pecorino Romano
- 1 ball fresh mozzarella, torn into pieces
- 1/2 cup fresh basil leaves
Make the Crust
- Preheat a pizza stone or upside down sheet pan in the oven at 425 degrees and tear off two square sheets of parchment paper.
- In the bowl of a food processor, add the cauliflower and pulse until very finely chopped – like the texture of fine breadcrumbs. You may need to do this in batches.
- In a medium bowl, whisk together the eggs, almond meal, mozzarella, parmesan, salt and garlic powder. Add the cauliflower and mix until well combined.
- Place a piece of parchment paper on a pizza peel or the back of a sheet pan and drizzle with olive oil. Place half of the cauliflower mixture on to the parchment and use your hands to form it into a large disc about 10-12 inches around. Drizzle with a little more olive oil, then slide it on to the pizza stone, parchment and all, and cook for about 20-25 minutes or until golden brown throughout. Repeat with the remaining cauliflower batter. Pizza crusts can be made several hours ahead.
Assemble the Pizzas
- In a medium bowl, combine the kale, garlic, olive oil, lemon zest, red pepper flakes and season lightly with salt. Distribute the kale between both pizza crusts, then bake on the pizza stone for about 8-10 minutes or until the kale is wilted and crisp in parts. Remove from the oven and top with half of the mozzarella. Place back in the oven for 1 minute more or until the cheese is just barely melted. Repeat with the other pizza. Sprinkle with basil leaves, squeeze some lemon juice over the top, drizzle with olive oil, cut into wedges and serve.
Keywords: pizza, gluten free, cauliflower crust, kale, mozzarella, lemon, healthy, easy