Cauliflower Pizzas With Mozzarella Kale And Lemon Recipes

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CAULIFLOWER PIZZAS WITH MOZZARELLA, KALE, AND LEMON



Cauliflower Pizzas With Mozzarella, Kale, and Lemon image

The gluten-free crust for these vegetarian pizzas is made from cauliflower that's been ground into fine crumbs and mixed with almond flour and Parmesan cheese.

Provided by Donna Hay

Yield Serves 4

Number Of Ingredients 13

6 cups (600g) cauliflower florets, roughly chopped
3/4 cup (90g) almond meal (ground almonds)
1/2 cup (40g) finely grated Parmesan
3 eggs, lightly beaten
Sea salt and cracked black pepper
8 stalks kale, trimmed
2 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1/2 teaspoon dried chile flakes
1 tablespoon lemon zest
1/4 cup (20g) finely grated Parmesan
1 (125g) ball buffalo mozzarella, torn
1/3 cup small basil leaves

Steps:

  • Preheat oven to 400°F (200°C). To make the cauliflower pizza crust, lightly grease two 12-inch round pizza trays and line with non-stick baking paper. Place the cauliflower, in batches, in a food processor and process until the mixture resembles fine crumbs. Transfer to a large bowl, add the almond meal, Parmesan, egg, salt and pepper and mix until a soft dough forms. Divide the mixture in half and press into the prepared trays. Bake for 20-25 minutes or until golden and crisp.
  • Place the kale, oil, garlic, chile and lemon zest in a bowl and toss to coat. Divide the mixture between the bases and top with the Parmesan. Bake for 8-10 minutes or until the kale is crisp. Top each pizza with mozzarella and basil to serve.

CAULIFLOWER-CRUST PIZZA WITH TOMATOES AND MOZZARELLA



Cauliflower-Crust Pizza with Tomatoes and Mozzarella image

Who knew pizza can be low-carb, healthy, and delicious too? This veggie-packed pizza swaps out the flour for a combo of cauliflower "rice" and ground almonds, making it nutritious and gluten-free. A generous sprinkling of mozzarella cheese and tomato sauce keep it classic and delicious.

Provided by Katherine Sacks

Categories     Pizza     Wheat/Gluten-Free     Tomato     Mozzarella     Basil     Cauliflower     Cheese     Quick and Healthy     Healthy

Yield 4 servings

Number Of Ingredients 15

1 small head of cauliflower (about 1 pound), coarsely chopped
1 large egg, lightly beaten
1 cup grated Parmesan (about 3 ounces)
3/4 cup finely ground almond meal or almond flour
1 garlic clove, finely chopped
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded part-skim mozzarella (about 5 ounces), divided
Vegetable oil (for brushing)
1/2 cup marinara sauce
1/4 cup basil leaves, torn
1/2 teaspoon red pepper flakes (optional)
Special Equipment
A pizza stone and peel, or 2 baking sheets

Steps:

  • Arrange a rack in middle of oven; place pizza stone or inverted (if rimmed) baking sheet on rack. Preheat to 425°F.
  • Working in batches if needed, pulse cauliflower in a food processor fitted with the blade, or grate using the medium holes of a box grater, until fine crumbs form and are rice-like in texture. Transfer to a clean kitchen towel and tightly squeeze to remove as much liquid as possible.
  • Mix cauliflower, egg, Parmesan, almond meal, garlic, Italian seasoning, salt, and black pepper in a medium bowl until mixture holds together when pinched.
  • Line pizza peel or second baking sheet with parchment paper; generously brush with oil. Form cauliflower mixture into a 12" circle with your hands on parchment. Using a rolling pin, make thickness as even as possible. Carefully slide parchment onto preheated pizza stone or baking sheet.
  • Bake cauliflower crust until golden brown and firm to the touch, rotating halfway through, 20-22 minutes.
  • Remove from oven. Sprinkle with 1 1/4 cups mozzarella. Top with sauce, using the back of a spoon to spread over cheese. Sprinkle with remaining 1/4 cup mozzarella.
  • Slide pizza back onto pizza stone or baking sheet and continue to bake until bubbly and browned in spots, 5-7 minutes. Top with basil and red pepper, if using. Let sit 5 minutes, then cut into 6-8 wedges.
  • Do Ahead
  • Pizza can be made 3 days ahead; transfer to a resealable container and chill. Reheat in a 350°F oven until warmed through.

CAULIFLOWER CASSEROLE WITH MOZZARELLA CHEESE



Cauliflower Casserole with Mozzarella Cheese image

Sneak more veggies into your comfort food with this Cauliflower Casserole with Mozzarella Cheese! Layers of steamed cauliflower, mozzarella, Parmesan, and breadcrumbs are all baked together in under 40 minutes. In the end, you'll have one of the cheesiest and comforting side dishes ever!

Provided by Pamela

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 9

1 large head cauliflower (cut into florets)
8 ounces shredded Mozzarella cheese
1/4 cup Parmesan cheese
2 garlic cloves (minced)
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup half and half
2 tablespoons bread crumbs

Steps:

  • Preheat your oven to 375 degrees F.
  • Bring a large pot of water to a boil on the stove. Add cauliflower and boil until cauliflower is slightly tender, about 5-10 minutes. Drain cauliflower and place in a 8x8 baking dish.
  • In a mixing bowl, mix together mozzarella cheese (except save 2 tablespoons for the topping!), Parmesan cheese, garlic, oregano, salt, pepper and half and half.
  • Pour mixture on top of cauliflower and mix to completely coat. Sprinkle the remaining 2 tablespoons of mozzarella cheese and bread crumbs on top.
  • Bake for 30 minutes or until the top is lightly browned. Serve and enjoy!

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