Pepperoni Pizza with Cauliflower Crust

March 30, 2020


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 arrange the pepper¬oni on top. Add the cheese, covering part of the pepperoni to keep it from curling as it bakes. Place in the oven and bake for 8 to 10 minutes, until the cheese is melted. Remove from the oven to a cutting board and add the basil and red pepper flakes, if using. Then slice and serve.

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


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 for recipe)

1/4 cup marinara sauce

1 ounce pepperoni slices

1/4 cup grated mozzarella cheese

1 tablespoon torn fresh basil or parsley leaves

Sprinkle of red pepper flakes (optional)