Margherita Pizza with Cauliflower Crust
March 30, 2020
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.
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.