Makes: 4 servings
Prep Time: 40 minutes
Total Time: 1 hour, 10 min
- 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- ¼ teaspoon salt
- 1 large regular lemon
- 6 oil-packed sun-dried tomatoes, drained and coarsely chopped
- ? cup green or black olives, pitted and sliced
- 1 large egg, lightly beaten
- 1 cup shredded part-skim mozzarella cheese
- ½ teaspoon dried oregano
- Freshly ground pepper to taste
- ¼ cup slivered fresh basil
- Preheat oven to 450°F. Line a pizza pan or rimless baking sheet with parchment paper.
- Place cauliflower in a food processor and pulse until reduced to rice-size crumbles. Transfer to a large nonstick skillet and add 1 tablespoon oil and salt. Heat over medium-high, stirring frequently, until the cauliflower begins to soften slightly (but don’t let it brown), 8 to 10 minutes. Transfer to a large bowl to cool for at least 10 minutes.
- Meanwhile, with a sharp knife, remove the skin and white pith from the lemon and discard. Working over a small bowl, cut the segments from the membranes, letting the segments drop into the bowl (remove seeds). Drain the juice from the segments (save for another use). Add tomatoes and olives to the lemon segments; toss to combine.
- Add egg, cheese and oregano to the cooled cauliflower; stir to combine. Spread the mixture onto the prepared baking sheet, shaping into an even 10-inch round. Drizzle the remaining 1 teaspoon oil over the top.
- Bake the pizza until the top begins to brown, 10 to 14 minutes. Scatter the lemon- olive mixture over the top, season with pepper, and continue to bake until nicely browned all over, 8 to 14 minutes more. Scatter basil over the top. Cut into wedges and serve.
Original recipe from Eating Well. You can find it here along with a quick how-to video of this recipe!