Cauliflower Pizzas With Mozzarella, Kale, and Lemon
A healthy twist on traditional pizza featuring a crispy cauliflower crust topped with garlicky kale, fresh mozzarella, and bright lemon zest. This gluten-free alternative delivers all the satisfaction of pizza while incorporating nutritious vegetables.
Ingredients
- •6 cups cauliflower florets
- •¾ cup almond meal
- •½ cup finely grated Parmesan
- •3 whole eggs
- •1 to taste sea salt and black pepper
- •8 stalks kale
- •2 tablespoons extra virgin olive oil
- •3 cloves garlic
- •½ teaspoon dried chile flakes
- •1 tablespoon lemon zest
- •¼ cup finely grated Parmesan
- •1 ball buffalo mozzarella
- •⅓ cup basil leaves
Cooking Instructions
- 1.
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.
25 min
- 2.
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.
10 min
