Margherita Pizza with Cauliflower Crust

March 30, 2020

Directions

For Marinara Sauce:

Heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened and starting to brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the oregano and red pepper flakes and cook for 30 seconds. Add the tomatoes, salt and pepper, and bring to a simmer. Reduce the heat and cook uncovered until slightly thickened, about 30 minutes. Add the basil and remove from heat. Use as directed in your recipe, or cool and store in a covered container in the refrigerator for up to five days or in the freezer for up to two months.

For Pizza:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or get out your pizza pan and put your crust on it.

Spread the sauce over the crust and top with the cheese. Place the tomato slices over the cheese. Bake for 8 to 10 minutes, until the cheese is melted. Remove to a serving plate, top with the basil, then slice and serve.

Recipe and photo provided by Cali’flour Kitchen: 125 Cauliflower-Based Recipes for the Carbs You Crave by Amy Lacey

Ingredients

For Marinara Sauce

2 tablespoons extra-virgin olive oil

1 yellow onion, minced

2 cloves garlic, minced

1/4 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 (28-ounce) can crushed tomatoes

3/4 teaspoon sea salt, or to taste

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped fresh basil

For Pizza

1 Cali’flour Pizza Crust (visit https://www.coloradocountrylife.coop/califlour-meal-pizza-crust-and-paleo-pizza-crust/ for recipe)

1/4 cup marinara sauce

2 ounces mozzarella cheese, thinly sliced

1/2 small to medium tomato, thinly sliced

Fresh basil leaves

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