12 May Fabulous Margarita Pizza With Cauliflower Crust
| Serves 4 2 lbs. cauliflower florets only (1 cauliflower head) | Preheat oven to 425°F Line a baking sheet with parchment paper and set aside. Cut the florets from the cauliflower’s stems (or purchase a bag of florets from the market). Before placing them in a food processor or blender, cut the florets into pieces. Pulse blend until fluffy but not over chopped. Place the florets in a microwave-safe bowl and cover with plastic wrap (slice the wrap a couple of times to release steam). For 5 minutes on high, heat the florets. Stir the florets a few times in the bowl and allow them to cool (uncovered) for 5 minutes. Squeeze out excess moisture from the florets by folding them in a clean dish towel and by twisting the towel. Place the florets back in the bowl and stir in salt, oregano, grated Pecorino Romano cheese, and the eggs. Place the mixture in the center of the baking sheet. Pat it around to form a crust that is approximately ¼-inch-thick (form a circle or rectangle shaped pizza crust). Bake the crust until golden brown (25 to 30 minutes). Remove from the oven and spread sauce on the crust before topping with Mozzarella or Burrata cheese. Bake for another 8 to 15 minutes or until the cheese is melted. Pull from the oven and sprinkle with red pepper flakes before garnishing with fresh basil. Serve immediately. |
