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Cauliflower Pizza Crust with Ricotta, Baby Marrows and Tomatoes

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Cauliflower Pizza Crust with Ricotta, Baby Marrows and Tomatoes

Cauliflower Pizza Crust with Ricotta, Baby Marrows and Tomatoes

I struggle with calling this a pizza, because a pizza should have a base that’s made out of flour – preferably one that has gluten in it so you get that ‘delicious crust on the outside, softness on the inside’ situation.

However,  this “Cauliflower Pizza Crust” is flat, shaped into an oval, topped with tomato sauce and vegetables and served in slices. From the top it looks like pizza but it does not have the same texture or taste. It may not taste like traditional pizza, but this cauliflower pizza crust with ricotta, baby marrows and tomatoes is delicious.

 

The recipe could perhaps do with some tweaking to make it a bit more sturdy, but I was quite happy with it as it. Topped with a quick homemade tomato sauce, veggies and ricotta cheese. You’ll most likely need to eat it with a knife and fork and lift each slice gently from the pan with a spatula. Or you can eat it straight off the pan (not that we did ;). If you changed the recipe, I’d love to hear what you did and how it came out, so comment below!

 

Cauliflower Pizza Crust with Ricotta, Baby Marrows and Tomatoes

Cauliflower Pizza Crust with Ricotta, Baby Marrows and Tomatoes

Gluten Free, No sugar added, Vegetarian. A cauliflower crust pizza made with cauliflower and ricotta cheese. Topped with an easy homemade tomato sauce and fresh veggies. A delicious alternative to pizza.
Course Main Dish
Cuisine Gluten Free, No Added Sugar, Nut Free, Vegetarian, Wheat Free
Servings 3 people

Ingredients
  

Cauliflower crust

  • 1 Cauliflower (700g / roughly 4 cups of cauliflower rice)
  • 1 tsp dried oregano
  • 1 tsp Salt
  • 1/3 cup ricotta cheese
  • 1 egg

Easy Tomato Sauce

  • 1 spring onion
  • 1 can whole peeled tomatoes
  • 1 tsp oregano
  • salt and pepper to taste

Toppings

  • 1 medium Baby Marrow peeled into strips
  • 10 Cherry Tomatoes halved
  • fresh herbs basil / parsley
  • salt and pepper to taste
  • ricotta cheese for sprinkling

You will also need

  • baking paper
  • food processor

Instructions
 

Cauliflower crust

  • Preheat your oven to 200C and line a baking tray with baking paper
  • Wash and roughly chop the cauliflower into small pieces and place in a blender. Blend for a few minutes until the cauliflower is a fine "couscous" like texture.
  • Measure 4 cups of cauliflower "couscous" and place in a mixing bowl. Add spices, ricotta cheese and egg. Using your hands mix the ingredients until everything is combined and you can mix it into a ball. Transfer the ball onto the lined baking sheet and form a pizza base by flattening the ball with your hands into an oval shape. About 1 cm thick, making the edges slightly higher (this mixture is looser and wetter than pizza dough!)
  • Bake for 40-50 minutes until the edges are the crust is golden and edges browned. Remove from the oven.
  • Spoon on tomato sauce, shaved baby marrows, tomatoes and ricotta cheese. Sprinkle some salt and pepper and bake for another 5-10 minutes. Remove from oven and sprinkle with fresh herbs
  • Serve. (it is crumbly so it's best to eat it with a fork)

Easy Tomato Sauce

  • Chop the spring onions. Add a splash of olive oil to a pan and heat over a medium heat. Add spring onions and cook for 3 minutes, until softened.
  • Add the canned tomatoes and spices and mix. Leave to simmer on the stove for 10-15 minutes until the sauce has reduced and thickened. Every now and then stir it around. Smash the tomatoes with a back of the spoon. Once reduced and thick, remove from heat.

Notes

Nutritional Information per serving: 250 calories | 26g carbohydrates (13g sugar) |17g protein | 11g fat
Swop out the baby marrow and tomatoes for any other vegetables you'd prefer.

 

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