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Cauliflower Pizza Crust with Zucchini and Fresh Herbs

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

We know you’re trying to be good this holiday season...good enough so that you can tear into that tin of powdered-sugar-covered cookies. This cauliflower pizza with zucchini and fresh herbs is the perfect substitute for any cheating you might do.

Cauliflower Pizza Crust with Zucchini and Fresh Herbs

 ½ cup ricotta cheese
 1 cup mozzarella cheese, grated and divided
 1 small head of cauliflower, cut into florets (should yield 3 cups, once processed)
 1 zucchini, sliced transparently thin
 1 egg
 A squeeze of fresh lemon juice
 Fresh parsley
 Fresh thyme
 Sea salt
 Ground black pepper
 Colavita Extra Virgin Olive Oil
Cauliflower Pizza Crust:

Preheat your oven to 450°F and place a rack in the middle. Line a baking sheet with parchment paper and grease liberally with Colavita Extra Virgin Olive Oil.


Chop the cauliflower florets in a food processor, until they are evenly sized, but still retain some shape (don’t pulverize them). Place the chopped cauliflower in a microwave-safe bowl and cook on high for 5 minutes.


Allow the cooked cauliflower to cool, as you must use your hands to strain it of water, and you don’t want to burn yourself. Using a tea towel, place ½ cup of the cooked cauliflower at a time in the towel and SQUEEEEZE all the water out. It’s very important for the cauliflower to be dry so that your pizza crust isn’t soggy.


Transfer the dry cauliflower to a bowl and mix in the egg, ½ cup shredded mozzarella, fresh thyme, online casino ¼ teaspoon sea salt and a dash of ground black pepper. Mix well.


Gather half the dough in your hands and press it onto the prepared baking sheet, forming a disc. Use a smaller amount if you would like to make smaller pizzas.


Place the dough in the oven and bake for exactly 10 minutes, remove immediately.

Assemble the Pizza:

While the dough is baking, thinly slice the zucchini into strips. You want them to be practically transparent, so they will crisp in the oven. We recommend a mandolin slicer or a potato peeler to accomplish this.


Place the sliced zucchini in a bowl, squeeze with fresh lemon juice and season with just a pinch of salt.


Mix the remaining ½ cup of shredded mozzarella and the shredded ricotta salata in a small bowl.


Sprinkle the cheese mixture on top of the cauliflower crusts, and place the zucchini strips, rolling them gently, on top of the cheese.


Drizzle some Colavita Extra Virgin Olive Oil on top and a bit more fresh thyme.


Bake them in the oven for 10 additional minutes.


Remove from the oven, garnish with freshly chopped parsley, a grind of black pepper, and a bit more Colavita Olive Oil.

Nutrition Facts

Servings 4