Vegetable Pizza On Cauliflower Crust Recipes

Steps:

• Heat oven to 400° F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
• In 3-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered about 10 minutes or until soft.
• Place cauliflower in large bowl. Using potato masher, gently break cauliflower into rice-sized pieces. Wrap cauliflower in paper towel; squeeze to remove any excess water. Return cauliflower to bowl. Add eggs, cheese, oregano and garlic powder; mix to form soft dough.
• Divide dough into 4 equal pieces; place each on cookie sheet. Using hands, flatten each piece into round about 6 inches in diameter and 1/4 inch thick. Spray tops of rounds with cooking spray. Bake 20 minutes.
• Remove from oven. Turn crusts over; use paper towel to blot away any excess moisture. Spread each crust with pasta sauce. Top each with onion, bell pepper, spinach and olives.
• Return to oven; bake 5 minutes longer or until toppings are warm. Cut each pizza into 4 pieces; serve immediately.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
• Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
• In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Steps:

• Special equipment: a pizza stone and peel or two rimless baking sheets
• Place a pizza stone or rimless baking sheet in the oven; preheat to 475 degrees F.
• Add the cauliflower to a food processor; pulse until finely ground, about the consistency of couscous. Pour the cauliflower onto a clean kitchen towel (I like flour sack towels for this) and squeeze out as much liquid as possible.
• To a large bowl, add the cauliflower, Parmesan, Italian seasoning, garlic, salt, some black pepper and the egg. Mix until the mixture holds together when pinched.
• Line a pizza peel or a second rimless baking sheet with parchment paper; liberally brush with olive oil. Spread the cauliflower mixture into a 12-inch-wide circle on the parchment. Slide the parchment onto the preheated pizza stone or baking sheet. Bake until the cauliflower crust is barely golden and darker at the edges, about 15 minutes.
• Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara sauce over the top (this keeps the crust dry). Slide the pizza back onto the pizza stone or baking sheet and bake until bubbly and browned in spots, about 4 minutes.
• Scatter the basil over the top. Slice and serve.

Steps:

• Preheat oven to 425°. Working in batches, place cauliflower in food processor; process until finely ground. Transfer to a large microwave-safe bowl; repeat with remaining cauliflower. Microwave, covered, until cauliflower is tender, about 8 minutes. When cool enough to handle, squeeze dry; return to bowl., Stir in remaining ingredients until combined. Line a baking sheet with parchment. Press and shape cauliflower mixture into an 10-in. circle or 13x6-in. oval., Bake until edges are browned, 20-25 minutes. Top as desired; bake until toppings are heated through, 10-12 minutes longer.