- 1 1/2 cauliflower head (cut into florets, stems completely removed)
- 1/2 teaspoon oregano flakes (dried)
- 1/4 teaspoon dried basil (flakes)
- 1/4 teaspoon garlic powder
- 2 tablespoons grated parmesan cheese (+ a pinch to garnish)
- 1 large egg (beaten)
- 1/2 zucchini (medium, spiralized into noodles)
- 1/2 cup tomato sauce
- 2 basil leaves (chopped)
- 2 teaspoons grated parmesan cheese (+ 1 teaspoon)
- Preheat the oven to 425 degrees.
- Bring a medium pot halfway-filled with water to a boil.
- While the water warms up, place the cauliflower florets into a KitchenAid® Food Processor and pulse until rice-like.
- Once the water is boiling, add in the cauliflower rice and cook for 2 minutes. When done, drain into a mesh colander. Let cool for 2-3 minutes in the refrigerator and then, in batches, place the cauliflower rice onto a thin kitchen towel and strain the rice into a sink, until all excess moisture is released.
- Place the strained cauliflower rice in a medium mixing bowl with the oregano, basil, garlic powder, egg and 2 tablespoons of parmesan cheese. Season with salt and pepper and mix thoroughly until cauliflower mixture becomes dough-like.
- Take out the KitchenAid® Nonstick 12″ Thin Crust Pizza Pan and place the dough in the center. Spread the dough out until it’s about 1/2-inch thick, creating about a 7-8” in diameter personal pizza in the center of the pan. Round the edges.
- Bake the cauliflower crust in the oven for 15 minutes. When done, remove from the oven and place on a cooling rack.
- Assemble the pizza toppings.
- Place the tomato sauce in the center of the pizza crust and spread evenly around, leaving three-quarters of an inch from the edges for the crust. Top with basil.
- Top the tomato sauce and basil with the zucchini noodles and sprinkle with the extra teaspoon of parmesan cheese.
- Bake for 7-10 more minutes or until zucchini noodles wilt and the cauliflower crust is browned on the bottom.
- Using the KitchenAid® pizza wheel, slice the pizza into 4 or 8 slices. With a cauliflower crust, the pizza crust is less likely to fall apart if sliced into 8 smaller pieces.
PER SERVING *
|Calories80Calories from Fat35|
|% DAILY VALUE*|
|Calories from Fat35|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.