Tomato Basil “Pizza” w/ Cauliflower Crust

This is not your average pizza.  My little one asks me, “Mommy, are you going to toss it and flip it in the air?” to which I smile and say, “Not this time love, but we still get to play with it.”  This is a grain-free pizza, one that you can slice, but it’s best served on a plate since it’s not the kind you can pick up and hold.  It’s fabulous for those of us who miss having a slice of pizza.  It tastes delicious too!

Basil, Sweet 100 Cherry Tomatoes, Thyme & Rosemary from my garden.

Tomato Basil “Pizza” w/ Cauliflower Crust

This is my Little Love’s favorite version, a simple “pizza” with a homemade Tomato Basil Sauce. 

Equipment: Food Processor or Grater, Large Saucepan, Large Baking Pan/Stoneware Pan, Small Saucepan

Cauliflower Rice

• 1 medium-size cauliflower
• 2 tablespoons pasture butter (See Resources)
• 2 fresh garlic cloves
• ½-1 teaspoons fresh rosemary, finely chopped
• ½-1 teaspoons fresh thyme, finely chopped
• ½ teaspoon Celtic sea salt (See Resources)

Cauliflower “Pizza” Crust

·     1 batch Cauliflower Rice

·     1 ½ cups organic mozzarella cheese, grated

·     1 pastured egg, lightly beat

·     About ½ tablespoon melted pasture butter (See Resources)

Quick Tomato Basil Sauce

• 1 tablespoon pasture butter (See Resources)
• 20-30 cherry tomatoes or 1 small tomato
• 10-15 fresh basil leaves
• 3 cloves fresh garlic, smashed
• ¼ teaspoon Celtic sea salt (See Resources)

“Pizza” Toppings

• 1-1 ½ cups organic mozzarella cheese, grated
• 10 cherry tomatoes, small heirloom tomatoes or small tomato, sliced or halved
• 5-10 fresh basil leaves, chiffonade or tear

To Prepare Cauliflower Rice

1.     Prep cauliflower, wash and shake dry.  Cut in half, remove core and place florets into food processor. 

2.    Use “pulse” function over and over until the cauliflower looks like the consistency of rice.  Do not over-mix or puree.  [Note: If you don’t have a food processor, use a standing grater.]  Set aside.

3.    Grate garlic and finely chop fresh herbs. 

4.    Melt pasture butter in a large saucepan over medium heat, add garlic and herbs.  Stir for about 1 minute until they are fragrant. 

5.     Add cauliflower “rice” to the saucepan.  Cook over medium-high heat for about 7-10 minutes.  Season with sea salt.  Remove from heat and set aside to cool. 

To Prepare Cauliflower Crust

1. Preheat oven to 450 degrees F.
2. Place Cauliflower Rice in a large mixing bowl.  Add mozzarella cheese and egg.  Stir to combine.
3. Place mixture onto baking pan of choice.  Shape into round or rectangle shape, making “crust” about ¼ inch thick.  Coat with a little bit of melted pasture butter (use your clean hands to spread it around).

4. Place in oven and bake for 12-15 minutes, or until top starts to have golden brown spots and edges start to turn dark golden brown. 

5. Prep pizza toppings while “crust” is baking.
6. Remove from oven, set aside until ready to top with pizza toppings. 

To Prepare Quick Tomato Basil Sauce

1. In a small saucepan, melt pasture butter over medium heat.  Add tomatoes, basil, garlic and sea salt. 

2. Cook over medium-high heat for about 7-10 minutes or until tomatoes have popped and aroma is fragrant.
3. Strain through fine mesh strainer.  Set aside until ready to use.  [Note: If you prefer a chunky sauce, then omit this step.] 

To Assemble “Pizza”

1. Turn oven down to 400 degrees F.
2. Place Tomato Basil Sauce on baked Cauliflower Crust (as much as you would like, I do a thin layer).  Top with grated mozzarella cheese and cherry tomato halves. 

3. Bake for about 5 minutes or until cheese has melted.  Remove from oven and allow to cool for a minute or two before cutting.
4. Top with fresh basil chiffonade.  Cut slices of “pizza”, carefully remove pieces with a spatula and place on plates.  Serve immediately. 

Yield: About 3-4 servings.

Note: The Cauliflower Rice and Tomato Basil Sauce can be made ahead of time and placed in the refrigerator until ready to use.  Both recipes can easily be doubled. 

Tip: Leftovers store well in the refrigerator.  They re-heat nicely in the oven at a low temperature.

If you have little ones in the home, this is a fun one to make with them.  My little love enjoys helping put the cauliflower into the food processor.  She gets to push the pulse button and has so much fun doing this step.  It’s also a “get your hands messy” recipe, so wash up those little hands and let them mix up the “pizza dough”.  Have fun!


This post is part of Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Real Food 101 @ Ruth's Real Food, Fat Tuesday @ Real Food Forager, Tuesdays At The Table @ All the Small Stuff, Traditional Tuesdays @ Cooking Traditional Foods, Tasty Tuesday Party @ Nap Time Creations, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Real Food Wednesday @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2day joys, Pennywise Platter Thursday @ The Nourishing Gourmet, Grain-Free Food Linky Carnival @ Real Food Forager, and Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine.