Cauliflower-Crust Pizza - Cuisinart FP-1300WS SERIES Instruction And Recipe Booklet

Try this cauliflower crust as a gluten-free alternative.
c *:
rust
1 (
head about
,
cauliflower
2
large eggs
¾ p
cup grated
½
teaspoon kosher salt
¼
teaspoon freshly ground
black pepper
¼
teaspoon onion powder
¼
teaspoon garlic powder
t :
opping
½ ,
bell pepper
to fit feed tube
½ ,
onion trimmed
3
white mushrooms
½
pound mozzarella
refrigerated
¾ p s
cup izza auce
27
page
2
tablespoons extra virgin
olive oil

CAULIFLOWER-CRUST PIZZA

1 )
pound
florets only
armesan cheese
seeded and cut
,
,
see recipe
*
MAIN COURSES & SIDES
Makes 8 servings
1. Preheat oven to 450°F. Line a baking sheet with
parchment paper. Set aside.
2. Put cauliflower florets into the Large Work Bowl fitted
with the Large Chopping Blade. Pulse to break up, 5 to 6
times, and then process on High to finely chop, about
30 seconds. Add remaining crust ingredients to work
bowl and process on High again to combine, about 30
seconds. Transfer ingredients to the prepared baking
sheet. Form into a rectangle about 1/2 inch thick.
Bake until golden brown and slightly firm, about 40
minutes. Cool slightly.
3. While cauliflower is cooling, adjust Slicing Disc to
setting 5. Insert Slicing Disc. Slice pepper, onion and
mushrooms. Transfer to a large bowl. Reserve.
4. Insert Shredding Disc with the course setting facing up.
Shred the mozzarella. Reserve in a bowl.
5. Put the pizza sauce in the center of the cooled cauliflower
crust and spread evenly, leaving a 1-inch border. Spread
vegetables evenly over sauce. Spread cheese evenly
over vegetables. Brush edges of crust with olive oil.
6. Bake until toppings are soft and cheese is melted and
bubbly, about 15 to 20 minutes.
Our Pizza Dough recipe on page 71 can also be used.
Unlike the cauliflower crust, it does not need to be
prebaked first. To make: On a lightly dusted surface,
roll out pizza dough into a 12-inch circle. Transfer pizza
dough to a pizza screen sprayed with nonstick cooking
spray or a baking sheet dusted very well with cornmeal.
Top with sauce and toppings, brush edges of crust with
olive oil and bake until crust is golden brown, toppings
are soft and cheese is melted and bubbly.
Nutritional information per serving:
Calories 210 (60% from fat) | carb. 8g | pro. 15g | fat 15g
sat. fat 7g | chol. 80mg | sod. 715mg | calc. 366mg | fiber 2g
67