Gluten Free Cauliflower Crust Pizzas! Mushroom and Pesto, and Classic Margherita!
I have discovered a pizza crust that I have fallen in love with! It's the Cali'flour Foods Caulifower Pizza Crusts! They are gluten free and only 2 (yes 2!) grams of carbs per 1/3 pizza and only 60 calories! I get them at Paducah Meal Prep in Lone Oak. They come in different flavors, and I used the Original Italian and the Sweet Red Pepper for these recipes. I made the classic Margherita and I made an oh-so-scrumptious Mushroom and Pesto pizza. I have included the two very simple recipes and the instructions for the crusts are on the package. The crusts are literally made of cauliflower, mozzarella cheese, garlic, eggs and some seasonings. This is a special treat and it is totally guilt free!
Mushroom and Pesto:
To prepare the pesto:
Place in the food processor,
1 cup packed fresh basil leaves
1 garlic clove minced
1/2 cup grated parmesan cheese
1/4 cup pine nuts
Pulse on high until a coarse mixture is formed. While the machine is running, drizzle in 1/4 cup olive oil until it is blended. Salt to taste.
Follow the directions on the package to prepare the crust. When it is ready, spread a generous layer of pesto on the crust. Top with sauteed mushrooms, crumbles of fresh mozzarella cheese, and a sprinkle of grated fesh parmesan. Cook according to the directions for the crust.
I use Newman's own Tomato and Basil sauce for a shortcut. It's all natural and no sugar added.
Fresh mozzarella sliced thinly
Tomato sliced very thinly (optional)
Grated fresh parmesan to garnish
Fresh basil leaves to garnish
Prepare the crust as directed on the package. Spread a light layer of the sauce on the crust. Top with the mozzarella, and the tomato slices if you like. Bake as directed. Garnish with fresh basil and fresh grated parmesan. A classic!