Making your own cauliflower crust only takes a few minutes and a handful of ingredients, so it’s well worth it for that homemade taste. For a spicy kick, serve with a sprinkle of red pepper flakes.
Big Flavor, Healthier Heart
The antioxidant-rich veg and heart-healthy fats of Mediterranean cuisine catapulted this diet into the zeitgeist several years back, and this dish perfectly encapsulates some of its nutritional highlights: Tomatoes, for instance, have been shown in human studies to be associated with a reduced risk of cardiovascular disease.
1. Prepare topping: In a 10-inch cast iron skillet on medium-high, heat oil. Add mushrooms and sprinkle with salt; cook, stirring occasionally, until mushrooms have released their water and are turning golden, 8 to 10 minutes. Set aside to cool; wipe out skillet.
2. Make crust: Preheat oven to 425ºF; place skillet in oven as it heats. Cut a 14-inch square of parchment paper; brush parchment with oil.
3. Place cauliflower in a clean kitchen towel. Roll up and squeeze to remove as much water as possible. Unroll, toss cauliflower, re-roll and squeeze again. Transfer to a bowl; stir in remaining crust ingredients. Press cauliflower mixture into a 10-inch circle on center of parchment. Carefully remove hot skillet from oven, lift parchment and fit crust into skillet. Bake until firm and golden in spots, 20 to 25 minutes.
4. Carefully pull skillet from oven. Spread marinara over crust, leaving a ¼-inch border; sprinkle with remaining mozzarella. Spread mushrooms and olives evenly over cheese. Bake until cheese has melted and pizza is hot, 8 to 10 minutes more. Garnish with basil (if using).
- Serving Size 1/4 of recipe
- Calories 328
- Carbohydrate Content 18 g
- Cholesterol Content 75 mg
- Fat Content 23 g
- Fiber Content 4 g
- Protein Content 16 g
- Saturated Fat Content 7 g
- Sodium Content 638 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 12 g
- Polyunsaturated Fat Content 4 g