Cauliflower-Crust Pizza - Cuisinart SFP-13 Instruction And Recipe Booklet

Try this cauliflower crust as a gluten-free alternative.
* :
crust
1 (
head about
cauliflower
2
large eggs
¾
cup grated parmesan cheese
1/2
teaspoon kosher salt
¼
teaspoon freshly ground
black pepper
¼
teaspoon onion powder
¼
teaspoon garlic powder
:
topping
1/2 ,
bell pepper
to fit feed tube
1/2 ,
onion trimmed
3
white mushrooms
1/2
pound mozzarella
refrigerated
¾
cup pizza sauce
21
page
2
tablespoons extra virgin
olive oil
MAIN COURSES & SIDES
48

CAULIFLOWER-CRUST PIZZA

1 )
pound
,
florets only
seeded and cut
,
,
see recipe
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 coarse setting facing up.
Shred the mozzarella. Reserve in 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 52 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 at 450ºF 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