Cauliflower Pizza Margherita (I know, but it totally works)

AuthorjenniferCategory, , , DifficultyBeginner

The perfect Paleo pizza? If you handle dairy well, then this Margherita Pizza may be a treat every once in a while.

Yields2 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 1 Caulipower Crust
 1 tbsp EVOO
 2 tbsp Tomato Sauce
 ¼ cup basil leaves
 ¼ cup balsamic vinegar
 2 campari tomatoes
 4 oz shredded mozarella and provolon
 2 oz shredded asiago, fontina, parmesan, provelone
 4 roasted garlic cloves
 1 oz fresh mozarella pearls
 salt
 pepper

1

Preheat oven to 425°F. Line baking sheet with foil, shiny side up.

Caulipower Crust

2

Brush bottom and top of frozen crust with olive oil and place in center of baking sheet.

3

Add a little salt and pepper to tomato sauce. Finely chop 2 medium sized basil leaves and stir into the sauce. Add a pinch of dried oregano to sauce. Stir and spread thinly on crust to within 3/4" of edge.

4

Sprinkle on the mozarella and provolone mix and spread to nearly the edge. Sprinkle on the 4 cheese blend.

5

Quarter the campari tomatoes and soak in the remaining olive oil. Later, gently squeeze them when you take them out of the oil to let the really wet seed gunk fall out.

6

Sprinkle fresh chopped basil over the top. Cut the roasted garlic into little pieces and sprinkle on top. Arrange the tomatoes and mozarella pearls on top.

7

Bake for 12 minutes. Lift the pizza off the baking sheet and back onto its cardboard round from packaging to make it easier to cut.

While pizza bakes, put balsamic vinegar in saucepan and reduce to about 1 tbl.

8

Drizzle with balsamic syrup and whatever basil you have left. Eat

Nutrition Facts

Serving Size 1/2

Servings 2


Amount Per Serving
Calories 290
% Daily Value *
Total Fat 11.5g18%
Total Carbohydrate 39g13%
Dietary Fiber 3g12%
Sugars 1.5g
Protein 5.5g11%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 Caulipower Crust
 1 tbsp EVOO
 2 tbsp Tomato Sauce
 ¼ cup basil leaves
 ¼ cup balsamic vinegar
 2 campari tomatoes
 4 oz shredded mozarella and provolon
 2 oz shredded asiago, fontina, parmesan, provelone
 4 roasted garlic cloves
 1 oz fresh mozarella pearls
 salt
 pepper

Directions

1

Preheat oven to 425°F. Line baking sheet with foil, shiny side up.

Caulipower Crust

2

Brush bottom and top of frozen crust with olive oil and place in center of baking sheet.

3

Add a little salt and pepper to tomato sauce. Finely chop 2 medium sized basil leaves and stir into the sauce. Add a pinch of dried oregano to sauce. Stir and spread thinly on crust to within 3/4" of edge.

4

Sprinkle on the mozarella and provolone mix and spread to nearly the edge. Sprinkle on the 4 cheese blend.

5

Quarter the campari tomatoes and soak in the remaining olive oil. Later, gently squeeze them when you take them out of the oil to let the really wet seed gunk fall out.

6

Sprinkle fresh chopped basil over the top. Cut the roasted garlic into little pieces and sprinkle on top. Arrange the tomatoes and mozarella pearls on top.

7

Bake for 12 minutes. Lift the pizza off the baking sheet and back onto its cardboard round from packaging to make it easier to cut.

While pizza bakes, put balsamic vinegar in saucepan and reduce to about 1 tbl.

8

Drizzle with balsamic syrup and whatever basil you have left. Eat

Cauliflower Pizza Margherita (I know, but it totally works)

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