Grilled Veggie Cauliflower Crust Pizza

Grilled Veggie Cauliflower Crust Pizza

This recipe combines the deliciousness of pizza with a healthy, gluten-free cauliflower crust. The grilled vegetables add a smoky flavor that complements the creamy cheese and savory crust.

Ingredients:

• For the Cauliflower Crust:

  • 1 medium head cauliflower, riced (or finely chopped in a food processor)
  • 1/3 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 2 tablespoons chopped fresh oregano (or 1 teaspoon dried)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper

• For the Grilled Vegetables:

  • 1 zucchini, sliced into 1/4-inch rounds
  • 1 red bell pepper, sliced into 1/4-inch strips
  • 1 yellow squash, sliced into 1/4-inch rounds
  • 1 red onion, sliced into 1/4-inch wedges
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • Pinch of salt and pepper

• For the Pizza Topping:

  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh chopped basil (for garnish)

Cooking Guide:

1. Prepare the Cauliflower Crust: Preheat oven to 400°F (200°C). In a large bowl, combine riced cauliflower, mozzarella cheese, Parmesan cheese, eggs, oregano, salt, and pepper. Mix well until a dough forms. Press the dough evenly onto a baking sheet lined with parchment paper, forming a 10-inch pizza crust. Bake for 15 minutes, then flip the crust and bake for an additional 10 minutes, or until golden brown and firm.

2. Grill the Vegetables: While the crust bakes, prepare the grill for medium-high heat. In a bowl, toss zucchini, bell pepper, yellow squash, red onion with olive oil, oregano, salt, and pepper. Grill the vegetables for 3-4 minutes per side, or until tender with grill marks.

3. Assemble the Pizza: Remove the pre-baked cauliflower crust from the oven. Spread pizza sauce evenly over the crust. Top with grilled vegetables, mozzarella cheese, and feta cheese (if using).

4. Grill the Pizza: Place the pizza directly on the preheated grill. Close the lid and cook for 3-4 minutes, or until the cheese is melted and bubbly.

5. Serve: Garnish with fresh chopped basil and enjoy!

Tips:

• For a firmer crust, you can squeeze out any excess moisture from the riced cauliflower before adding it to the other ingredients.
• If you don’t have a grill, you can roast the vegetables in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender.
• Get creative with your toppings! You can add other grilled vegetables like eggplant, mushrooms, or asparagus.
• Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven until warmed through.